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With the winter season right on its edge, it is time we fortify ourselves to combat the illnesses and diseases that the winter brings with itself. Well, it is no secret how jaggery has been used in Indian medicine for over the years and continues to be an integral part. The elders swear by it and their use of jaggery is clearly visible with snacks such as gur chana.
Because of this, jaggery, a natural sweetener has become a popular choice among health-conscious people or even athletes, this sweetener can be used in multiple recipes just like how you use sugar. Although it is a healthier alternative to regular sugar, practising moderation is still highly recommended even when consuming jaggery.
Despite the widespread use of jaggery all over India, many of its different varieties are still unknown to many people. So, in this article, we'll talk about the six different types of jaggery that you can add to your diet for better flavour and also the benefits that come along with them.
Date Palm Jaggery
Also known as Khajoor Gur, this variety of jaggery can be considered as highly with a flavour profile comparable to chocolate, making it a favourite among chocolate fans. The best part of palm jaggery is that it retains most of its nutrients after being processed which isn't the case with refined sugar, which is basically devoid of all nutrients.
Palm jaggery is produced by extracting date palm sap which is then cooked and then finally churned by hand.
Sugarcane Jaggery
This variety is easily the most popular type of jaggery. It is consumed all over the country and cherished for its sweet flavour. It is made by extracting the sugarcane juice, filtering, boiling and then freezing it to form hard jaggery blocks.
The sugarcane jaggery can even have a hint of salty flavour which usually depends on how the juice was extracted.
Coconut Jaggery
This variety of jaggery is formed by using raw coconut sap. It is a highly used ingredient, especially in Goan cuisine where it is used in making many gravies and curries. Coconut jaggery can be considered the darkest of the three primary jaggery types and has a somewhat rough texture. This type is highly popular and many people enjoy coconut jaggery more than sugarcane jaggery.
Toddy Palm Jaggery
This variety is made from the sap of the toddy palm tree. Once the sap is extracted, it is boiled until the mixture has a thick consistency which can be frozen later to make jaggery blocks.
The jaggery created later is known for its rich dark colour and delicious flavour with notes of toffee and caramel.
Marayoor Jaggery
Marayoor is a town in the district of Idukki of Kerala. The town is famous for its sugarcane production. The Marayoor jaggery that is made from using the local sugarcane is a famous delicacy. Muthuva tribe farmers are the ones responsible for the production of Marayoor jaggery.
Palmyra Jaggery
There is a slight resemblance between a coconut and palmyra jaggery but don't get confused. Palmyra jaggery is created from the sap of the palmyra palm. Its colour ranges from creamy white to yellow depending on its production. This variety of jaggery is specifically popular in West Bengal.
