
NATURAL BULK INGREDIENT
Soft Palmyra Nectar · 24 kg · Palmania

Traditional palmyra nectar in a soft paste, made from wild flower nectar. Sweet and savory with a caramel-like taste.
Product characteristics
Wild flower nectar origin
Low GI · 47
Clinically tested glycemic index: GI 47
IN YOUR KITCHEN. IN YOUR FORMULATION.
One ingredient.
Many delicious possibilities.
Choose the application for your next creation. Adjust dosage and processing through formulation trials.
Our palmyra honeycomb cake recipeBaking · palmyra honeycomb cake
Bring palmyra flavor to cakes and fillings. See our own honeycomb cake recipe in Food inspiration.
Milk tea
Dissolve in the warm tea base before blending with milk.
Ice cream
Blend into ice cream bases for palmyra sweetness.
Vietnamese sweet soups
Sweeten traditional desserts and sweet soups.
Cooking sauces
Balance sweetness in savory and dessert sauces.
Granola
Blend with grains and nuts for a palmyra finish.
Ingredient specifications
Bulk ingredient information, separate from retail product formats.
| Ingredients | 100% natural palmyra flower nectar from wildly grown palmyra trees |
|---|---|
| Product line | Natural |
| Bulk formats | 24 kg |
| Shelf life | 18 months |
Request the current specification, applicable certificate scope, minimum order, lead time and pricing for your selected ingredient.
Let’s discuss your application.
Share the product you are developing and your target volume. We can discuss samples and ingredient supply options.
LET’S BEGIN
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Tell us what you are looking for. Let’s explore samples, product information and a partnership that fits.
info@palmania.net+84 907 309 878




EVERY PRODUCT CARRIES A PURPOSE
Local craft. Shared opportunity.
Supporting Khmer households
Palmania works with local households in Bay Nui to bring their wild flower nectar to wider markets and support local livelihoods.
Keeping traditional knowledge alive
Harvesting flower nectar and cooking palmyra nectar continue a craft passed down through generations.
Valuing wild palmyra trees
Wild trees take 25–30 years before their first harvest. Their value connects local food traditions with long-term care for the landscape.