Is Cambodian palm sugar the same as brown sugar?

Cambodian palm sugar is different from brown sugar. They have different tastes, different raw materials and different tastes in all aspects.

Palm sugar is taken from the nectar of male palm trees. Sugar farmers climb trees, collect nectar with bamboo tubes, and then cook and filter. No chemicals, spices and sugar are added in the process, and the original natural flavor of palm trees is retained. Palm sugar is natural yellow-green, warm in taste and unique in flavor, and is mostly made into blocks in Cambodia. Put a piece of palm sugar in boiling water and shake it gently, and the water will be slightly sweet and fragrant. Cambodian Chinese call brown sugar "tree sugar". Cut the sugar juice contained in the inflorescence from palm trees, boil it into paste or lump brown sugar, or process it into white sugar. Brown sugar is more nutritious than sucrose and belongs to organic food.