Products Infomation

Right Kind of jaggery

The parameters that define the quality of jaggery are color, flavor, and shelf life. Often sulfur dioxide (SO2) is used as juice clarification during jaggery’s preparation, hence, light color light golden color jaggery is injurious to health, and therefore it is advisable to consume jaggery which is darker in color.

Tips on how you can cook with jaggery

• Use the same amount or a little less Jaggery which is rich in both flavor and nutrition, so a little bit can go a long way.
• Make sure to bring jaggery to normal room temperature if kept in the refrigerator.
• You can mash with fingers or use a regular grater to use jaggery as per your need. It is recommended to use room temperature jaggery for best results.
• Use jaggery syrup in place of honey, maple syrup, molasses, corn syrup in recipes in place of liquid sweeteners.
• Use one tablespoon of jaggery, in one teaspoon of water. Blend or whisk well to make syrup. As jaggery syrup is naturally sweet and rich, so to use less in your recipes. For example, if a recipe calls for ½ cup honey, try 1/3 cup jaggery syrup.

Tips to Store Jaggery

• We ensure to seal it in airtight packaging to prevent contamination before delivering. It is recommended to remove it from the package itself, to allow air to reach jaggery so the moisture can evaporate.
• It is recommended to not refrigerate it, as jaggery is soft due to moisture, and the refrigerator only introduces additional moisture. Store the jaggery in its original package without sealing it back in any way. The box has a little gap, which allows some air to reach it. Moisture is what will make it spoil. Air exposure is fine though.
• Because this is a natural product, consistency varies. Some blocks are moister naturally (considered traditional), and some blocks are drier. Dry blocks can be grated with a box grater. Softer jaggery is natural and normal and can be cut with a spoon or butter knife.