Jaggery

What Is Jaggery ?

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.

Sugarcane Jaggery

Sugarcane Jaggery is the most common in the Indian diet. It is created by crushing sugarcane for juice extraction, filtering and boiling the juice for concentration, and finally chilling and solidifying the liquid to form jaggery. The flavor of sugarcane jaggery is sweet and has a trace of salt depending on the juice extracted.

Palm/Date Palm Jaggery (Khajoor Gur)

It has a taste slightly similar to chocolate. It is rich in minerals such as iron, magnesium, phosphorus, and potassium. This jaggery is created by extracting date palm sap, which is then cooked and churned by hand. The sweetness and nutritious advantages of dates are combined in it. It is recognized for its therapeutic capabilities.

Coconut Jaggery

Coconut jaggery is prepared from unfermented coconut sap that has been drained, heated, crystallized, and placed into various moulds. Coconut jaggery is more popular than sugarcane jaggery among many individuals. It is one of the different types of jaggery commonly seen in Southern Indian dishes.

Marayoor Jaggery

Marayoor town in Kerala’s Idukki district is known for its cultivation of sugarcane. Marayoors’ Jaggery, a world-famous delicacy, is a result of such cultivation. Marayoor is made by farmers from the Muthuva tribe. Just like every other jaggery variant, this one is a good alternative to sugar, largely consumed in Southern India.