{"id":196362,"title":"Palmov\u00fd cukr: co to vlastn\u011b je?","modified":"2026-10-31T16:51:38+01:00","plain":"Cukr je v kuchyni nepostradatelnou surovinou, kter\u00e1 dod\u00e1v\u00e1 chu\u0165 a sladkost mnoha sladk\u00fdm i slan\u00fdm pokrm\u016fm. \n\n\n\nOd b\u00edl\u00e9ho p\u0159es hn\u011bd\u00fd a mou\u010dkov\u00fd a\u017e po t\u0159tinov\u00fd \u010di p\u0159\u00edrodn\u00ed hn\u011bd\u00fd cukr, ka\u017ed\u00fd si najde ten sv\u016fj. Mezi nimi si zlatou palmu odn\u00e1\u0161\u00ed palmov\u00fd cukr. Je p\u0159\u00edrodn\u00ed a exotick\u00fd a p\u0159edstavuje velmi zaj\u00edmavou surovinu do va\u0161ich recept\u016f, pokud hled\u00e1te chutn\u00e9 alternativy!\n\n\n\nCo je palmov\u00fd cukr? \n\n\n\nPalmov\u00fd cukr, n\u011bkdy naz\u00fdvan\u00fd \u201ejaggery\u201c, je vlastn\u011b p\u0159\u00edrodn\u00ed cukr z\u00edsk\u00e1van\u00fd z m\u00edzy palem. Ty se ostatn\u011b v Asii k v\u00fdrob\u011b cukru b\u011b\u017en\u011b vyu\u017e\u00edvaj\u00ed. \n\n\n\n\n\n\n\nZjednodu\u0161en\u011b \u0159e\u010deno se nejprve na\u0159\u00edznut\u00edm kmen\u016f z\u00edsk\u00e1 m\u00edza, kter\u00e1 se pot\u00e9 zah\u0159\u00edv\u00e1, dokud se voda neodpa\u0159\u00ed a nez\u016fstanou jen krystalky cukru. Samoz\u0159ejm\u011b existuje tolik druh\u016f palmov\u00e9ho cukru, kolik je druh\u016f palem. \n\n\n\nLze ho vyr\u00e1b\u011bt z palmy olejn\u00e9, datlovn\u00edku, vodn\u00ed palmy, palmy nipa, kokosovn\u00edku a samoz\u0159ejm\u011b z palmy cukrov\u00e9. Jde tedy o nerafinovan\u00fd cukr, proto\u017ee neproch\u00e1z\u00ed z\u00e1sadn\u00edmi \u00fapravami a neobsahuje chemick\u00e9 l\u00e1tky. \n\n\n\nJe velmi obl\u00edben\u00fd v Thajsku, Indon\u00e9sii, Malajsii \u010di Vietnamu a v sou\u010dasnosti je mnohem dostupn\u011bj\u0161\u00ed ne\u017e d\u0159\u00edve. \n\n\n\nPalmov\u00fd a kokosov\u00fd cukr: jak\u00fd je mezi nimi rozd\u00edl? \n\n\n\nTyto dva druhy cukru se skute\u010dn\u011b \u010dasto porovn\u00e1vaj\u00ed. Palmov\u00fd a kokosov\u00fd cukr se nav\u00edc mohou vz\u00e1jemn\u011b dob\u0159e nahrazovat, proto\u017ee jsou v podstat\u011b tot\u00e9\u017e\n\n\n\n\n\n\n\nK z\u00e1m\u011bn\u011b m\u016f\u017ee doch\u00e1zet proto, \u017ee oba druhy cukru se vyr\u00e1b\u011bj\u00ed stejn\u00fdm zp\u016fsobem a maj\u00ed t\u00e9m\u011b\u0159 stejnou chu\u0165. Palmov\u00fd cukr se z\u00edsk\u00e1v\u00e1 z palmov\u00e9 m\u00edzy a kokosov\u00fd cukr pochopiteln\u011b z m\u00edzy kokosovn\u00edku. \n\n\n\nOba maj\u00ed v\u00fdraznou a pom\u011brn\u011b komplexn\u00ed karamelovou a javorovou chu\u0165 dopln\u011bnou kou\u0159ov\u00fdmi t\u00f3ny. Maj\u00ed zrnitou strukturu a hn\u011bdou barvu, o trochu tmav\u0161\u00ed ne\u017e hn\u011bd\u00fd t\u0159tinov\u00fd cukr. \n\n\n\nZkr\u00e1tka je opravdu snadn\u00e9 je zam\u011bnit, nebo si dokonce myslet, \u017ee jde o jeden a tent\u00fd\u017e druh. Li\u0161\u00ed se nakonec jen v drobnostech, p\u0159esto je t\u0159eba je rozli\u0161ovat. Jsou to skute\u010dn\u011b dva r\u016fzn\u00e9 produkty, za kter\u00e9 si nav\u00edc trochu p\u0159iplat\u00edte. \n\n\n\nV\u00fdrazn\u00fdm rozd\u00edlem je, \u017ee palmov\u00fd cukr se prod\u00e1v\u00e1 v pevn\u00e9 podob\u011b, zat\u00edmco kokosov\u00fd cukr m\u00e1 sp\u00ed\u0161e konzistenci velmi, velmi zrnit\u00e9ho medu. B\u011bhem m\u00e9ho kulin\u00e1\u0159sk\u00e9ho pobytu v Thajsku mi m\u00edstn\u00ed \u0161\u00e9fkucha\u0159ka vysv\u011btlila, \u017ee kokosov\u00fd cukr se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e do \u201eslan\u00fdch\u201c pokrm\u016f (pad thai, som tam, ...), zat\u00edmco palmov\u00fd cukr se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e p\u0159i p\u0159\u00edprav\u011b sladk\u00e9ho pe\u010diva a dezert\u016f\n\n\n\nRozd\u00edl je vid\u011bt na prvn\u00ed pohled\n\n\n\nJak pou\u017e\u00edvat palmov\u00fd cukr? \n\n\n\nV thajsk\u00e9 kuchyni se pou\u017e\u00edv\u00e1 do om\u00e1\u010dek, kari, ale tak\u00e9 do slavn\u00e9ho pad thai \u010di nasi goreng, do sal\u00e1t\u016f, nap\u0159\u00edklad v m\u00e9m receptu na Som Tam, a samoz\u0159ejm\u011b do cel\u00e9 \u0159ady dezert\u016f a n\u00e1poj\u016f, jako je masala chai. \n\n\n\nSom tam\n\n\n\nNej\u010dast\u011bji se prod\u00e1v\u00e1 v podob\u011b krystalk\u016f, jak jsme zvykl\u00ed u b\u011b\u017en\u00e9ho cukru, ale tak\u00e9 ve form\u011b pasty, se kterou si m\u016f\u017eete zaj\u00edmav\u011b pohr\u00e1t s konzistenc\u00ed. Aby zm\u011bkl, je t\u0159eba ho p\u0159idat do tekut\u00e9 sm\u011bsi, nebo ho nakr\u00e1jet na kousky, aby se do p\u0159ipravovan\u00e9ho pokrmu l\u00e9pe zapracoval. \n\n\n\nPokud je p\u0159\u00edli\u0161 tvrd\u00fd, nev\u00e1hejte ho na p\u00e1r sekund vlo\u017eit do mikrovlnn\u00e9 trouby. Brzy zjist\u00edte, \u017ee s krystalickou variantou se pracuje sn\u00e1ze. \n\n\n\n\u010c\u00edm nahradit palmov\u00fd cukr? \n\n\n\nPalmov\u00fd cukr se bohu\u017eel n\u011bkdy sh\u00e1n\u00ed obt\u00ed\u017en\u011b a nav\u00edc je pom\u011brn\u011b drah\u00fd. Mezi ostatn\u00edmi druhy cukru v\u0161ak najdete dobr\u00e9 n\u00e1hrady. Vhodnou alternativou je nap\u0159\u00edklad javorov\u00fd cukr. \n\n\n\n\n\n\n\nPou\u017e\u00edvejte ho st\u0159\u00eddm\u011b, je slad\u0161\u00ed ne\u017e palmov\u00fd cukr, a dokonce i ne\u017e b\u00edl\u00fd cukr! Pokud chcete zachovat karamelovou chu\u0165, dobrou n\u00e1hradou m\u016f\u017ee b\u00fdt tak\u00e9 p\u0159\u00edrodn\u00ed hn\u011bd\u00fd cukr. Vhodn\u00fdmi n\u00e1hradami jsou i med a javorov\u00fd sirup. \n\n\n\nKde sehnat palmov\u00fd cukr? \n\n\n\nProto\u017ee je palmov\u00fd cukr pom\u011brn\u011b vz\u00e1cn\u00fd, doporu\u010duji zam\u00ed\u0159it rovnou do men\u0161\u00edch obchod\u016f specializovan\u00fdch na asijsk\u00e9 potraviny. \n\n\n\nS trochou \u0161t\u011bst\u00ed ho mo\u017en\u00e1 najdete i v n\u011bkter\u00fdch supermarketech. Stoj\u00ed za zm\u00ednku, \u017ee \u010d\u00edm tmav\u0161\u00ed hn\u011bdou barvu cukr m\u00e1, t\u00edm intenzivn\u011bj\u0161\u00ed bude jeho chu\u0165. \n\n\n\nJak skladovat palmov\u00fd cukr? \n\n\n\n\u017d\u00e1dn\u00e9 velk\u00e9 p\u0159ekvapen\u00ed v\u00e1s ne\u010dek\u00e1: palmov\u00fd cukr se skladuje stejn\u011b jako v\u011bt\u0161ina ostatn\u00edch druh\u016f cukru, tedy na such\u00e9m m\u00edst\u011b chr\u00e1n\u011bn\u00e9m p\u0159ed sv\u011btlem. Sta\u010d\u00ed ho d\u00e1t do vzduchot\u011bsn\u00e9 n\u00e1doby, nap\u0159\u00edklad do sklenice, a vydr\u017e\u00ed v\u00e1m velmi dlouho bez v\u011bt\u0161\u00edch starost\u00ed.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196362"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196362\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8387"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}