Jaggery
Jaggery
Jaggery (/ˈdʒæɡəri/; also spelled jaggeree) is a traditional non-centrifugal cane sugar consumed in Asia. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.
Etymology
The word "jaggery" comes from the Portuguese jágara, and from the Sanskrit word śarkarā meaning "sugar".
Production
Jaggery is made of the products of sugarcane and the date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The date palm is tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, Nepal, and Sri Lanka. In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production.
Culinary uses
Jaggery is used as an ingredient in both sweet and savory dishes across the Indian subcontinent. The flavor of jaggery is complex and has a distinct richness that is reminiscent of many things, including toffee and chocolate. It is used in a variety of dishes like dal, sambar, and sweets like jalebi, pongal, and laddu.
Health benefits
Jaggery is considered beneficial as a sweetening agent due to its natural properties. It is often used in place of refined sugar. Jaggery is a rich source of vitamin B complex and also contains iron and potassium. It has a higher mineral content than refined sugar, and is also not chemically processed.
See also
External links
- Medical encyclopedia article on Jaggery
- Wikipedia's article - Jaggery
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