Coconut sugar

[2] It starts with harvesting or "tapping" nectar from the flower bud stem of a coconut tree.

[citation needed] The brown colour which develops as the sap is reduced is mostly due to caramelization.

[1] Some Indonesian foodstuffs are made with coconut sugar, including kecap manis (a sweet soya sauce) and dendeng (a meat preparation).

[5] It is used in savory dishes, but mainly in local desserts and cakes of the Southeast Asian region.

[3][7] However, since coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy" was reduced.

Presumably due to the heat during cooking, it further contains pyroglutamate in comparatively high concentrations.