Panam Karkandu
பனங்கற்கண்டு
Palm Candy Crystals
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Translucent, crystalline palm sugar naturally formed through slow evaporation. Celebrated in Siddha wellness.
- Slow Crystallised
- Traditional Coolant
- Mineral-Rich Sweetener
Panam Karkandu: Natural Palm Candy Crystals
How it is made
The same Padaneer used for Karupatti is reduced to a thick syrup, then held warm and undisturbed for days so crystals can form and grow on their own. The crystals are lifted out, drained and dried. Nothing is seeded or sprayed to force crystallisation, which is why the crystals vary in size and shape from batch to batch.
What it tastes like
Cleaner and lighter than block Karupatti, closer to a mild caramel. The irregular crystals dissolve slowly, so it sweetens gradually rather than all at once.
How to use it
Traditionally dissolved in warm water or milk, added to herbal decoctions, or simply held in the mouth. It is also used in Siddha preparations, which is where much of its reputation in Tamil Nadu comes from.
Storage
Airtight and dry. Crystals draw moisture from the air and will clump if the jar is left open. Clumped crystals are still perfectly good, just break them apart.
