Jaggery
is a pure, wholesome,
traditional, unrefined,
whole sugar. It contains
the natural goodness of
minerals and vitamins
inherently present in
sugarcane juice. It
contains 28 grams per
kilo of mineral salts,
while only 300
milligrams per kilogram
is found in refined
sugar.
It is very rich in iron,
which, a composite of
hemoglobin prevents
anemia. TAJ AGRO Jaggery
is especially
recommended for pregnant
women. It is rich in
magnesium, iron, &
potassium. Magnesium
strengthens the nervous
system & potassium is
vital to conserve the
acid balance in the
cells. TAJ AGRO Jaggery
is chemical free! It
does not contain sulphur
dioxide, lime,
phosphoric acid,
bleaching agents or any
viscosity reducers that
are used in making
'extra white jaggery' by
most exporters
Ancient medical
scriptures dating
back to 2500 years
state how jaggery
purifies the blood,
prevents rheumatic
afflictions and
disorders of bile
and possesses
nutritive properties
of high order. It is
useful in health
conditions like Dry
Cough, Cough with
Sputum, Indigestion,
and Constipation.
We are one of the
highly renowned
Chemical Free
Jaggery
manufacturers and
suppliers,
established in
India. Indian
Jaggery is a healthy
alternative to
Sugar. Sugarcane
Jaggery is a natural
sweetener made by
the concentration of
sugarcane juice. It
is a dark, coarse,
unrefined sugar.
Jaggery, which a
Jaggery stores well.
Once in 3 or 4
months, I buy a big
block of jaggery
from Indian stores.
I break it using a
knife and
Place the knife in
the middle of the
block and lightly
hit it with hammer.
Jaggery breaks into
pieces. Further
gentle tapping with
results in small
pieces and powdered
jaggery. I keep what
I need in a small
container in kitchen
cabinet and store
the remaining pieces
for later use in a
Ziploc bag in the
refrigerator. Just
with 15 minutes
work, I would be set
for at least 3
months. I use
jaggery in different
traditional Indian
preparations - to
sweeten the curry
sauces, for pappu
chaaru and also to
prepare sweets like
payasam, kheer and
cashew sweets etc.
Back in home, in
India, people often
prepare sweets with
jaggery.
Particularly for
naivedyam,
jaggery sweets are
preferred to sugar
sweets. Our elders,
they may not have
degrees, but they do
know where the
ingredients come
from and how they
are made. They avoid
sugar in india...
One complaint I
often hear about
jaggery is presense
of sand or dust
particles in it. The
reason for it is
jaggery is still
prepared in ancient
way, in the fields.
There will be
harvesting of sugar
cane going on one
side and on the
other end
concentrating the
sugar cane juice
will be going on.
Air carries some
particles into this
liquid. The farmers
do filter the liquid
before pouring into
molds but one or two
particles always
find a way to join
in. For some, these
particles are reason
why they avoid
jaggery and prefer
sugar. For me, I
prefer sand
particles to
bonechar
contamination
anytime of the day.
Atleast I know how
to deal with jaggery
impurities - melt
and strain.
Hegde holds a number
of training camps
each year to
popularise oles of
all kinds -- to make
jaggery, to cook
food and to heat
bathing water.
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