Palmyra Sugar features in Olive Magazine

We are thrilled to be featuring in Olive Magazine. Our Palmyra Flower Sugar has made it into the “Kitchen Shelf” page featuring “this month’s must-try goodies” section.

We’re so happy that Olive Magazine love our Palmyra Flower Sugar as much as we do. It is indeed a very special product being the only palmyra sugar on the market to be sourced from a single region with a protected geographical indication (PGI) status.

Here’s what Olive Magazine said about the Palmyra Flower Sugar:

“Hand-harvested from the blossom nectar of the wild coconut palm in Cambodia’s Kampong Speu region, flower sugar has a sweet flavour of honey, caramel and vanilla. Use it as an alternative to refined sugar in biscuits, crème brulée or caramels.”