Palm sugar is made from fresh sap water from kawung tree (Latin: Arenga Pinnata) which grows naturally through intermediary of civet and then processed by human organically with special treatment from generation to generation which respects nature especially kawung tree yapped. It is a sugar found by Sundanese ancestors for healthy sweeteners rich in nutrients and usability. Globalized since centuries ago, then eroded sugar cane developed by Dutch colonial in Indonesia. Arenga Palm Sugar contains low Glycemic Index even lower than honey so it is safe for diabetics. In addition, it tastes more exotic and leaves no traces of acid on the tongue and is safe for stomach. By using Arenga Palm Sugar we indirectly preserve the kawung trees, help to maintain the ecosystem and also to improve the economic level of the farmers of Arenga Palm Sugar.