As its name suggests, the palm tree (Arenga pinnata) is the most commonly used species for palm sugar production. It is also known as enau or sugar palm / aren sugar
Known as the Coconut Tree. This iconic tree is widely cultivated for its fruit, which contains coconut flesh and coconut water. The sap from the coconut inflorescence can be tapped and boiled to produce palm sugar, which is often used in Southeast Asian cuisine.
This palm tree, also known as the palmyra palm or fan palm, produces sap that can be tapped for palm sugar.
A sugary sap can be obtained from the young inflorescence, either male or female and it is concentrated to a crude sugar called jaggery or Tal Patali (তাল পাটালী) in Bengali, Gula Jawa (Javanese sugar) in Indonesia, and is widely used in Javanese cuisine.
This species, commonly called the wine palm or fishtail palm, produces a sap that can be fermented to produce palm wine, but it can also be boiled to produce palm sugar
This wild date palm produces sap that can be tapped for palm sugar.
While primarily known for its oil production, this oil palm can also produce sap that can be processed into palm sugar.
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