Jaggery (History)

India produces nearly 70% of the Jaggery’s total production, where it is usually called “Gur.” Jaggery is made by vaporizing the water from sugar cane juice or palm sap. It is sold as a block, liquid or granules.

Jaggery is made using traditional methods of pressing and distilling palm or cane juice. This is a 3-step process- Extraction, Clarification and Concentration. Jaggery is an untreated sugar product made in Asia and Africa.

It’s sometimes referred to as a “non-diffusive sugar,” because it’s not spun during processing to eliminate the nutritious molasses.

Similar non- diffusive sugar products exist all over Asia, Latin America and the Caribbean, although they are known by different names.

It’s most often made with sugar cane. However, Jaggery made from date palm is also common in many countries.

Merits of Jaggery

Jaggery has a number of positive effects on body: preventing constipation, Detoxes the liver, Treats flu-like symptoms, Blood purifier, Boosts immunity, rinses the body, reduces menstrual pain, Prevents anaemia, Boosts intestinal health, Cools the stomach, regulates blood pressure, prevents respiratory issues, relieves joint pain, helps in weight loss and Good source of energy.

It is, however, suggested to consume moderate quantities of Jaggery, as it is slightly higher in calories, containing up to 4 kcal/gram.