Description

Jaggery

Jaggery, often referred to as gur, is a traditional non-centrifugal cane sugar that is widely consumed in Southeast Asia, Africa, and the Indian Subcontinent. It is also known to be prevalent in regions of Central America and Brazil.

Jaggery is primarily made from the juices of sugarcane or palm trees. It is created using traditional methods wherein palms or canes are pressed for extraction. The resulting sweet juice or sap then undergoes processes to develop the final product. The color of jaggery can vary from golden brown to dark brown.

In terms of nutritional value, jaggery isn’t heavily refined like white sugar, hence, it maintains a significant amount of molasses. However, even though jaggery is viewed as healthier than sugar due to the presence of trace minerals and antioxidants, the potentially adverse glycemic side effects may counterbalance its benefits.

Commonly, jaggery is utilized in the preparation of sweets and desserts. For instance, it is a main ingredient in ladoos, simple Indian sweets that are made from basic ingredients like atta (whole-wheat flour), nuts, dried fruits, sugar, and ghee. It is also combined with tamarind pulp to make candies in Myanmar.

Despite its increasing popularity as a sugar substitute, it’s important to consume jaggery in moderation, especially for diabetics and those desiring a low glycemic index substitute.