jaggery

Jaggery is a traditional, uncentrifuged sugar prepared by simmering sugarcane juice or palm sap until most of the water has evaporated and the liquid caramelizes into a thick syrup that is then cooled and solidified. It is widely used in South Asia, Southeast Asia, and parts of Africa and the Caribbean.

Two main types are cane jaggery and palm jaggery. Cane jaggery is made from sugarcane juice, clarified and boiled to a thick syrup, then poured into molds and dried to form blocks or loaves. Palm jaggery is produced from the sap of date palm, coconut palm, or palmyra, similarly boiled and solidified.

Jaggery retains more of the molasses compared with refined sugar, giving it a deep brown color and a distinctive, caramel-like flavor. It contains small amounts of minerals such as iron, calcium, and potassium, along with trace nutrients; however, it remains a sugar and should be consumed in moderation.

Commonly used as a sweetener in desserts, beverages, and savory dishes, jaggery also has cultural and culinary roles in many regional cuisines. Quality varies; it can be adulterated or contaminated if not prepared in sanitary conditions. Proper storage in a cool, dry place helps prevent mold and degradation.