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.