Palm syrup Palm syrup Miel de palma (lit. palm honey, also palm syrup) is an edible sweet syrup produced from the sap of a number of palms. It is produced in the Canary Islands and coastal regions of South America. In the Canary Islands, palm syrup ("miel de palma") is produced from the Canary Island Date Palm ("Phoenix canariensis"). In Chile, palm syrup ("miel de palma") is produced from the endangered Chilean Wine Palm ("Jubaea chilensis"). Other species used include the coconut palm, sugar palm, and palmyra palm. Most guarapo and miel de palma production occurs in the municipality of Vallehermoso on
Jan Miel of Savoy. Jan Miel was probably born in Beveren-Waas, but Antwerp and 's-Hertogenbosch have also been suggested as possible birthplaces. There is no information on his training but it is assumed that it took place in Antwerp. The seventeenth century Italian biographer Giovanni Battista Passeri refers to a training by Anthony van Dyck in Flanders but there is no independent evidence for this statement. Miel's stay in Rome in the period from 1636 to 1658 is documented, but it is possible that he was already there from 1633. In Rome he became a member of the Bentvueghels, an association of