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Jaggery is a traditional non-centrifugal cane sugar [1] consumed in the Indian subcontinent, Southeast Asia, North America, [2] Central America, Brazil and Africa. [3] 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 colour.
Jaggery, non-centrifugal cane sugar, Myanmar. Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO [1] since 1964 and by the World Customs Organization (WCO) since 2007.
Khejurer Gur (Bengali: খেজুরের গুড়, romanized: Khējurēr Guṛ) is a type of jaggery made from date palm sweet sap. The sap is boiled and concentrated to syrup phase by evaporation; gur (jaggery) is prepared by cooling the concentrated syrup. Khejurer Gur is available in two forms — patali (solid) and nolen or jhola ...
The Kolhapur jaggery is a variety of jaggery (non-centrifugal cane sugar) made from fresh sugarcane juice in the Indian state of Maharashtra. It is an agri-product manufactured from sugarcane which is a common and widely cultivated crop in Kolhapur.
A ball of inji (ginger) lehyam upon a palm. Lehyam is prepared using powdered medicine, jaggery, sugar, honey, in an aqueous medium of water. Ghee is often added as a preserving agent, and after preparation, the food may be rolled into small balls and left to harden within a vessel, edible for up to a year.
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." [1] Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. [1] [2] [3]
Coconut sugar is widely used in Sri Lanka as an unrefined syrup or as jaggery, referred to as pol hakuru (පොල් හකුරු), though the jaggery made from the Kithul palm is preferred. [ citation needed ]
Most yogis use raw honey (often in combination with dairy), jaggery, or raw sugar (not refined). Palm jaggery and coconut palm sugar are other choices. Others use alternative sweeteners, such as stevia or stevia leaf. In some traditions, sugar and/or honey are excluded from the diet, along with all other sweeteners. [citation needed]