Palm syrup, popularly known as “Miel de Palma” (palm honey), is artisanally harvested from the Canary Island date palm (Phoenix Canariensis) and is native and exclusive to the island of La Gomera, where its production dates back hundreds of years. This natural food is extracted using ancient techniques passed down through generations and is one of the gastronomic treasures of the Canary Islands.
What sets palm syrup apart is its purity; it contains no additives or preservatives, maintaining its nutritional and sensory qualities intact. The result is a palm syrup with a toasted, sweet flavour, making it a delicious companion in various traditional desserts and cheeses. Recently, its versatility and texture have made it a key ingredient in the new Canarian cuisine, where innovative chefs explore its potential in both sweet and savoury dishes.
Palm syrup is highly nutritious and offers a balanced calorie profile, in addition to being rich in essential trace elements. It contains significant levels of copper, iron, phosphorus, magnesium, potassium, sodium, and zinc, making it not only a delicious food but also beneficial for health.
More than just a sweetener, palm syrup reflects the rich cultural heritage of La Gomera, and its use in cooking represents a bridge between tradition and innovation. Its environmentally respectful and sustainable production remains an important pillar of Gomera’s identity and a gastronomic treasure deserving of recognition beyond the islands.
With each product reflecting centuries of history and deep cultural connections, Canarian foods and flavours showcase the richness of an archipelago where tradition and innovation harmoniously intertwine, making these culinary treasures a true taste of the Canary Islands’ unique identity and heritage.
