Miel de palma is used to accompany many pastries and desserts, such as pancakes and ice cream. The syrup is widely used in Southeast Asian cooking, in particular in West Bengal, where jhola gur, as it is known, is only obtainable in winter. Its sweetness tempers the flavours of spicy curries, adding its rich, molasses-like flavour to the food. It is also widely used as an ingredient in desserts, or drizzled over prepared foods.