Serious Eats - seriouseats.com

The universe of palm sugar is not well understood by many in the culinary world -- that it can be made from the sap of at least four types of palms, that the method of collecting (and the point in the stage of the flower at which it's collected -- some references incorrectly describe the liquid boiled down to make palm sugar as the tree's sap) varies by palm, that the flavor of the sugar is affected by the type of palm, terroir, and processing (processing is also what most determines the texture). Most Southeast Asian countries that are big palm sugar producers (Indo, Thailand, Malaysia) produce sugars from several types of palm. As an aside, what many Filipinos refer to as local 'palm sugar' isn't; it's made from cane.

Thanks for the pub Robyn! The fried worms were pretty tasty - honest. Bet if you closed your eyes and I put one in your mouth you'd be all, like, 'mmmmmmm....salty fat' ;-)