Palm sugar is made from the saps of various palm trees. The species of palm used depends on the region in which the sugar is being made.
In the Canary Islands, syrup made from the sap of the palm tree was in use well before the arrival of Europeans. The islands’ inhabitants harvest the sap from the trees and reduce it in large pots over wood-fired stoves. It is during this process that palm sugar takes on its distinctive taste. It also acquires a dark brown coloration and a consistency similar to that of honey. It can be boiled further until it becomes hard and rock-like. This method of making palm sugar is similar to the production methods used in all regions where palm sugar made and consumed.