Jaggery is a form of unrefined sugar made from sugarcane juice or date palm sap in India. Due to its health benefits it is often preferred over sugar. People think there is only one type of jaggery available, not knowing we’ve been missing out on various types of jaggery. Payal Sharma, senior dietician, Dharamshila narayana superspeciality hospital, Delhi explained how the production and type of jaggery varies across regions, “influenced by local traditions and available resources.”
“India is popular for many of these varieties available in local markets. But individual preferences and regional availability may influence the choice of jaggery type in culinary practiced and dietary habits,” she added.
Let’s learn about different types of jaggeries available:
Sugarcane Jaggery
Most commonly known type of jaggery is the sugarcane jaggery. It’s found in almost every indian households. Sugarcane jaggery is made out of sugarcane juice, by boiling it.
“It is available in various forms such as solid blocks powder and granules. The colour ranges from golden brown to dark brown, depending on the quality of the sugarcane and the processing method,” said Sharma.
Nutritionist, Rashi chahal agreed with the statement, further adding that sugarcane jaggery is proven to be rich in potassium iron calcium and providing essential minerals that boosts bone health, improves blood circulation and aid in maintaining electrolyte balance.
Date Palm Jaggery (Nolen Gur)
Initially made in west Bengal and parts of Bangladesh, this type of jaggery is made from the sap of date palm trees. “ It is harvested during winter and as a distinctive, rich flavor and aroma. Nolen gur is highly prized and is used in traditional sweets like sandesh and rasgulla.” States Sharma.
Chahal states that date palm jaggery is rich in iron and calcium, making it beneficial for maintaining bone health and preventing iron deficiency anaemia. “It also contains natural sugars along with minerals like potassium and magnesium, which supports overall health and well being,” chahal continued.
Coconut Palm Jaggery
This type of jaggery is commonly used in coastal regions like kerala and tamil nadu. Coconut jaggery is enriched with minerals like zinc and magnesium. Chahal shared that it provides a natural source of energy and can help in replenishing electrolytes, which makes it a popular choice in tropical regions for its cooling properties and nutritional value.
Palmyra Jaggery
Palmyra gurr is extracted from the sap of palmyra palm, which is popular in tamilnadu and Andhra Pradesh. Each type of gurr carries unique flavours and textures, reflecting the diversity of india. “Its use ranges from sweetening beverages and dessert to being an ingredient in savoury dishes, showcasing its versatility in Indian cuisine,” stated Sharma.