Varieties Of Jaggery; A Traditional And Healthy Indian Sweetener

Since Vedic times, jaggery has been utilised throughout India. Jaggery is claimed to 'create an abundance of marrow, blood, and muscle' in the Charaka Samhita, the earliest Ayurvedic health treaty. This natural sweetener is widely used in both sweet and savoury recipes throughout the country and is gaining appeal in the Western world. But exactly what is jaggery? Is it a better alternative to sugar? Jaggery is sometimes referred to as gul, gur, bellam, vellam, or guda. It is raw brown sugar derived from diverse plant sources. Because it is not centrifuged to remove the molasses, it is also known as non-centrifugal sugar.

Process Of Making Jaggery

1. The extraction method varies according to the type of jaggery. The juice from sugar cane is extracted to make sugarcane jaggery. A wound is made at the tip of the flower and the sap is tapped from there to make coconut and palymira palm jaggery. An opening in the tree bark is created for date palm jaggery, and a clay jar or collecting vessel is tied underneath the insertion point to collect the sap that flows out.
2. Strain the aqueous extract into a big flat vessel.
3. The extract is continually heated and churned in a big flat iron kettle, and any impurities that rise to the surface are skimmed off. When it reaches a honey-like consistency, the procedure is complete.
4. The thick liquid is poured into moulds and allowed to cool. Palm jaggery is usually chilled in clean coconut shells and has the shape of a dome.

Types Of Jaggery

1. Palm Jaggery

Palm jaggery is derived from the sap of palm plants. It is cooked, filtered, and churned similarly to sugarcane jaggery. This jaggery has a 'melt-in-your-mouth' texture and a rich brown colour. It is recommended that you try it before purchasing. This jaggery becomes saltier as it ages. Furthermore, if it tastes bitter, extra sweet, or has crystals, it has been caramelised or has artificial sweeteners added.

2. Marayoor Jaggery

Marayoor, in Kerala's Idukki district, is well-known for its sugarcane production. This cultivation results in Marayoors' Jaggery, a world-famous delicacy. Farmers from the Muthuva tribe produce marayoor. This, like all other jaggery variants, is a decent substitute for sugar and is widely consumed in Southern India.

3. Sugarcane Jaggery

Sugarcane jaggery is made from sugarcane juice that has been boiled, filtered, and churned using conventional processes. It is one of the most common forms of jaggery. It is light to dark brown in colour and difficult to bite, which indicates its purity. The darker the jaggery, the better; light-coloured jaggery indicates adulteration.

4. Coconut Jaggery

This form of Jaggery is manufactured from raw coconut sap. It has no sucrose and is high in iron and magnesium, both of which are necessary for your health. It is an essential component of Goan cuisine and is used in a variety of gravy recipes. It is the darkest of the three varieties and has a rough feel. Take a bowl of water and dissolve a small amount of jaggery in it to test its purity. If it is tainted, the particles will separate and settle to the bottom.