Shakkar

Shakkar is a term used in Hindustani languages, including Hindi, Urdu, and Punjabi, to refer to sugar, particularly granulated sugar used in everyday cooking, baking, and beverages. In many South Asian markets, shakkar denotes refined sugar sold for domestic use, though the word can sometimes appear on packaging in regional contexts.

Etymology traces shakkar to the Persian shakar, from the Arabic sukkar, ultimately connected to the Sanskrit sharkara, reflecting the long history of sugar trade and cultivation across Asia and the Middle East.

Production and varieties: Sugar is produced from sugarcane or sugar beet. After extraction and clarification of the juice, the liquid is concentrated and crystallized. White refined sugar is highly purified, while raw sugar contains more molasses. Brown sugar has residual molasses content. Other common forms include caster (superfine) sugar and powdered (confectioners’) sugar, used for different culinary applications.

Uses and cultural context: Shakkar is a staple sweetener in many South Asian dishes, desserts, and beverages, including tea and chai. It is also used in baking and preserves. In daily life, it is often contrasted with traditional sweeteners like jaggery, which are less refined.

Nutrition and health: Sugar is predominantly sucrose, providing about 4 calories per gram. Excessive intake is associated with health concerns such as dental caries and weight gain. Dietary guidelines generally recommend limiting added sugars.

Storage: Keeps best in a cool, dry place in an airtight container to prevent clumping and moisture absorption. Proper storage helps maintain quality and prevents contamination.