Palm sugar, also known as jaggery, is widely used in India and Southeast Asia. Unlike white sugar, which is made from sugar cane, palm sugar is made from the sap of palm trees. It can be used in many ethnic dishes, from desserts to savories. Like other kinds of sugar, palm sugar must be stored properly or it will get moldy and be unusable.
Open the bag of palm sugar.
Dump the palm sugar into a dry, airtight storage container.
Place the container of palm sugar into a dark, dry area, such as a pantry.
Use the palm sugar within six months or it will no longer be good.
If the palm sugar clumps and dries, you can shave it with a cheese grater.
Do not scoop up palm sugar with wet kitchenware or it will melt.
Hollan Johnson is a freelance writer and contributing editor for many online publications. She has been writing professionally since 2008 and her interests are travel, gardening, sewing and Mac computers. Prior to freelance writing, Johnson taught English in Japan. She has a Bachelor of Arts in linguistics from the University of Las Vegas, Nevada.