Jaggery: Difference between revisions

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'Mulla' in Malayalam is jasmine, while 'sharkara' is jaggery in Malayalam
 
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| image = Sa-indian-gud.jpg
| image = Sa-indian-gud.jpg
| caption = A block of jaggery with a [[US penny]] for size comparison
| caption = A block of jaggery with a [[US penny]] for size comparison
| country = South Asia, Southeast Asia
| country = [[India]]
| region =
| main_ingredient = Sugarcane juice, boiled and concentrated.
| main_ingredient = Sugar Cane juice, boilled and concentrated.
| similar_dish = [[Panela]], [[palm sugar]]
| other =
| other =
}}
}}
'''Jaggery'''<!--please DO NOT put regional names here. all other names belong in the "names of jaggery section--> is a [[List of unrefined sweeteners|traditional]] [[non-centrifugal cane sugar]]<ref name=Jaggery>{{cite web|title=New improvements in jaggery manufacturing process and new product type of jaggery|url=http://www.panelamonitor.org/documents/616/new-improvements-jaggery-manufacturing-process-and/|website=Panela Monitor |access-date=2014-08-30}}</ref> consumed in the Indian Subcontinent and Southeast Asia.<ref name="itdg">{{cite web |url=http://itdg.org/docs/technical_information_service/brown_sugar.pdf |title=Media &#124; Practical Action |publisher=Itdg.org |access-date=2011-09-28 |archive-url=https://web.archive.org/web/20040107182133/http://itdg.org/docs/technical_information_service/brown_sugar.pdf |archive-date=2004-01-07 |url-status=dead }}</ref> It is a concentrated product of [[cane juice]] and often [[Date (fruit)|date]] or [[Arecaceae|palm]] [[plant sap|sap]] without separation of the [[molasses]] and crystals, and can vary from golden brown to dark brown in colour. It  is similar to the Latin American [[panela]],<ref name="itdg"/> also known as piloncillo in Mexico. It contains up to 50% [[sucrose]], up to 20% [[invert sugar]]s, and up to 20% moisture, with the remainder made up of other insoluble matter, such as [[wood ash]], [[protein]]s, and [[bagasse]] fibres.<ref name="itdg"/> The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane.
'''Jaggery'''<!--please DO NOT put regional names here. all other names belong in the "names of jaggery section--> is a [[List of unrefined sweeteners|traditional]] [[non-centrifugal cane sugar]]<ref name=Jaggery>{{cite web|title=New improvements in jaggery manufacturing process and new product type of jaggery|url=http://www.panelamonitor.org/documents/616/new-improvements-jaggery-manufacturing-process-and/|website=Panela Monitor |access-date=2014-08-30}}</ref> consumed in the [[Indian subcontinent|Indian Subcontinent]], [[Southeast Asia]], and Africa.<ref name="itdg">{{cite web |url=http://itdg.org/docs/technical_information_service/brown_sugar.pdf |title=Media &#124; Practical Action |publisher=Itdg.org |access-date=2011-09-28 |archive-url=https://web.archive.org/web/20040107182133/http://itdg.org/docs/technical_information_service/brown_sugar.pdf |archive-date=2004-01-07 |url-status=dead }}</ref> It is a concentrated product of [[cane juice]] and often [[Date (fruit)|date]] or [[Arecaceae|palm]] [[plant sap|sap]] without separation of the [[molasses]] and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% [[sucrose]], up to 20% [[invert sugar]]s, and up to 20% moisture, with the remainder made up of other insoluble matter, such as [[wood ash]], [[protein]]s, and [[bagasse]] fibres.<ref name="itdg"/> Jaggery is very similar to [[muscovado]], an important sweetener in [[Portuguese cuisine]] and [[British cuisine]]. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.<ref>{{Cite web|title=Sukari nguru|url=https://www.kenyatalk.com/index.php?threads/sukari-nguru.158993/|access-date=2021-09-03|website=KenyaTalk|language=en-US}}</ref>


==Etymology==
==Etymology==
Jaggery comes from Indo-Portuguese [[wikt:jágara#Indo-Portuguese|jágara]], [[wikt:jagra#Portuguese|jagra]], from Telugu చక్కెర (chakkara), meaning sweet or Malayalam ശർക്കര (cakkarā), ultimately from Sanskrit शर्करा (śarkarā), which means candied sugar. It is a [[wikt:Appendix:Glossary#doublet|doublet]] of [[wikt:sugar#English|sugar]].<ref>[[wikt:jaggery]]</ref>
Jaggery comes from Indo-Portuguese {{lang|pt|[[wikt:jágara#Indo-Portuguese|jágara]]}}, {{lang|pt|[[wikt:jagra#Portuguese|jagra]]}}, from [[Malayalam]] {{lang|ml|ശർക്കര}} ({{transl|ml|śarkara}}), [[Kannada]] {{lang|kn|ಸಕ್ಕರೆ}} ({{transl|kn|śakkare}}), [[Hindi]] {{lang|hi|शक्कर}} ({{transl|hi|śakkar}}) ultimately from [[Sanskrit]] {{lang|sa|शर्करा}} ({{transl|sa|śarkarā}}). It is a [[wikt:Appendix:Glossary#doublet|doublet]] of [[wikt:sugar#English|sugar]].<ref>[[wikt:jaggery]]</ref>


==Origins and production==
==Origins and production==
{{Unreferenced section|date=February 2020}}[[File:MyanmarJaggery.webm|thumb|[[Non-centrifugal cane sugar]] (jaggery) production near [[Inle Lake]] ([[Myanmar]]). Crushing and boiling stage.]]
{{Unreferenced section|date=February 2020}}[[File:MyanmarJaggery.webm|thumb|[[Non-centrifugal cane sugar]] (jaggery) production near [[Inle Lake]] ([[Myanmar]]). Crushing and boiling stage.]]
[[File:Process of Making Granular Jaggery.webm|thumb|The process of making granular jaggery]]
[[File:Process of Making Granular Jaggery.webm|thumb|The process of making granular jaggery]]
Jaggery is made of the products of [[sugarcane]] and the [[toddy palm]] tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India, Bangladesh, Pakistan, Nepal, Myanmar and Sri Lanka.  
Jaggery is made of the products of [[sugarcane]] and the [[toddy palm]] tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in [[India]], Bangladesh, Pakistan, [[Nepal]], [[Myanmar]] and [[Sri Lanka]].  


In Sri Lanka, syrup extracts from ''kithul'' (''[[Caryota urens]]'') trees are widely used for jaggery production.<ref name="NPR">{{cite web |last1=Balachander |first1=Vidya |title=Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving |url=https://www.npr.org/sections/thesalt/2017/01/26/510610923/sri-lankas-kithul-palm-syrup-an-ancient-sweetener-in-need-of-saving |website=[[NPR]] |date=26 January 2017}}</ref>
In Sri Lanka, syrup extracts from ''kithul'' (''[[Caryota urens]]'') trees are widely used for jaggery production.<ref name="NPR">{{cite web |last1=Balachander |first1=Vidya |title=Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving |url=https://www.npr.org/sections/thesalt/2017/01/26/510610923/sri-lankas-kithul-palm-syrup-an-ancient-sweetener-in-need-of-saving |website=[[NPR]] |date=26 January 2017}}</ref>
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This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.
This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.
The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.
The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.


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{{Refimprove section|date=February 2020}}
{{Refimprove section|date=February 2020}}


=== South Asia (Indian subcontinent) and Southeast Asia ===
=== South Asia (Indian subcontinent) ===
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]], [[Bangladeshi cuisine|Bangladesh]], Nepal, Sri Lanka, [[Afghan cuisine|Afghanistan]], [[Iranian cuisine|Iran]]. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[Rasam (dish)|rasam]]'' and other staples in [[Udupi cuisine]]. Jaggery is added to lentil soups (''[[dal|dāl]]'') to add sweetness to balance the spicy, salty, and sour components, particularly in [[Gujarati cuisine]].
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, [[Afghan cuisine|Afghanistan]], [[Iranian cuisine|Iran]]. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[Rasam (dish)|rasam]]'' and other staples in [[Udupi cuisine]]. Jaggery is added to lentil soups (''[[dal|dāl]]'') to add sweetness to balance the spicy, salty, and sour components, particularly in [[Gujarati cuisine]].


In [[Sri Lanka]], jaggery is usually made using the syrup of the [[Caryota urens|kithul]] palm tree, or from [[coconut]] syrup. The respective names in Sinhalese are ''kitul hakuru'' (කිතුල් හකුරු) and ''pol hakuru'' (පොල් හකුරු). Jaggery from the syrup of the [[Palmyrah]] palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or ''thal hakuru'' (තල් හකුරු). Jaggery made from sugarcane syrup is considered inferior to these types of palm syrup based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to palm syrup based jaggery rather than sugarcane jaggery.<ref name="NPR"/>
In [[Sri Lanka]], jaggery is usually made using the syrup of the [[Caryota urens|kithul]] palm tree, or from [[coconut]] syrup.<ref>{{Cite web|title=Stop Eating Jaggery for Weight Loss Now - Side-Effects, Benefits|url=https://rebootwithnature.in/nutrition/stop-eating-jaggery-for-weight-loss-now-side-effects-benefits/|access-date=2021-08-28|language=en-US}}</ref> The respective names in Sinhalese are ''kitul hakuru'' (කිතුල් හකුරු) and ''pol hakuru'' (පොල් හකුරු). Jaggery from the syrup of the [[Palmyrah]] palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or ''thal hakuru'' (තල් හකුරු). Jaggery made from sugarcane syrup is considered inferior to these types of palm syrup based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to palm syrup based jaggery rather than sugarcane jaggery.<ref name="NPR"/>


[[Maharashtra]] in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in [[Marathi language|Marathi]], "gur" (گڑ) in [[Urdu]], "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, “Vellam”(வெல்லம்) in Tamil, "sharkara" (ശര്ക്കര) in Malayalam, " guṛa" (গুড়) in Bengali, "Gōḷa" (ગોળ) in Gujarati, "miṣṭa" (मिष्ट) in Sanskrit, ''gur'' (गुड़) in [[Hindi]].  
[[Maharashtra]] in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in [[Marathi language|Marathi]], "gur" (گڑ) in [[Urdu]], "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, “Vellam”(வெல்லம்) in Tamil, "sharkara" (ശര്ക്കര) in Malayalam, " guṛa" (গুড়) in Bengali, "Gōḷa" (ગોળ) in Gujarati, "miṣṭa" (मिष्ट) in Sanskrit, ''gur'' (गुड़) in [[Hindi]].  
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In [[Gujarat]], ''[[laddu]]s'' are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ''[[puran poli]]'', uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared on any good occasion. In [[engagement]] ceremonies, small particles of it are mixed with [[Coriander#Fruit|coriander seeds]] (ધાણા). Hence, in many Gujarati communities, engagement is commonly known by the [[metonymy|metonym]] ''gol-dhana'' (ગોળ-ધાણા), literally "jaggery and coriander seeds".
In [[Gujarat]], ''[[laddu]]s'' are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ''[[puran poli]]'', uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared on any good occasion. In [[engagement]] ceremonies, small particles of it are mixed with [[Coriander#Fruit|coriander seeds]] (ધાણા). Hence, in many Gujarati communities, engagement is commonly known by the [[metonymy|metonym]] ''gol-dhana'' (ગોળ-ધાણા), literally "jaggery and coriander seeds".


Jaggery is used extensively in South India to balance the pungency of spicy foods. In [[Andhra Pradesh]], and Tamil Nadu it is used for sweets such as ''chakkara pongal'' and ''milk pongal'' (prepared with rice, milk, jaggery). During Sankranti, ''Ariselu'', an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, ''ellurundai'' (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as offering - called prasadam - to God during puja and festivals such as Diwali, Tamil New Year and Janmashtami.  
Jaggery is used extensively in South India to balance the pungency of spicy foods. In [[Andhra Pradesh]], and Tamil Nadu it is used for sweets such as ''chakkara pongal'' and ''milk pongal'' (prepared with rice, milk, jaggery). During Sankranti, ''Ariselu'', an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, ''ellurundai'' (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as offering - called prasadam - to god during puja and festivals such as Diwali, Tamil New Year and Janmashtami.  


A sweet liquid called "Paanakam", made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during [[Rama Navami]] festival. In [[Kerala]], it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish.<!-- repeated below In Malayalam, it is called ''sharkkara, vellem, bellam,'' or ''chakkara'' (ശര്ക്കര / ബെല്ലം).-->
A sweet liquid called "Paanakam", made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during [[Rama Navami]] festival. In [[Kerala]], it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish.<!-- repeated below In Malayalam, it is called ''sharkkara, vellem, bellam,'' or ''chakkara'' (ശര്ക്കര / ബെല്ലം).-->


In [[Tamil Nadu]], jaggery is used exclusively as a sweetener. It is used in a dish called ''chakkarai pongal''. It is prepared during the festival of Pongal (Thai Pongal), which is held when the harvesting season begins. It is used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the Gods. Jaggery is used in religious rituals. In rural areas, cane jaggery and palm jaggery are used to sweeten beverages, whereas refined sugar has replaced it in urban areas.<!--Kalhi made during Thiruvaadhirai, moreover Honey, Thinai Mavu along with Jaggery is ancient Tamil food for many thousand years. It is important and one of the ingredient in pazhani prasadam called 'Panch Amirtham'.-->
In [[Tamil Nadu]], jaggery is used exclusively as a sweetener. It is used in a dish called ''chakkarai pongal''. It is prepared during the festival of Pongal (Thai Pongal), which is held when the harvesting season begins. It is used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the gods. Jaggery is used in religious rituals. In rural areas, cane jaggery and palm jaggery are used to sweeten beverages, whereas refined sugar has replaced it in urban areas.<!--Kalhi made during Thiruvaadhirai, moreover Honey, Thinai Mavu along with Jaggery is ancient Tamil food for many thousand years. It is important and one of the ingredient in pazhani prasadam called 'Panch Amirtham'.-->


[[File:Bellam pakam.JPG|thumb|right|Semisolid sugarcane juice drying in another pan for preparation of jaggery: a practice in India]]
[[File:Bellam pakam.JPG|thumb|right|Semisolid sugarcane juice drying in another pan for preparation of jaggery: a practice in India]]
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[[Muzaffarnagar]] in [[Uttar Pradesh]] has the largest jaggery market in the world, followed by [[Anakapalle]] in the Visakhapatnam District in [[Andhra Pradesh]]. The [[Kolhapur]] District in western Maharashtra is famous for its jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production.
[[Muzaffarnagar]] in [[Uttar Pradesh]] has the largest jaggery market in the world, followed by [[Anakapalle]] in the Visakhapatnam District in [[Andhra Pradesh]]. The [[Kolhapur]] District in western Maharashtra is famous for its jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production.


In Myanmar, jaggery is harvested from [[Borassus flabellifer|toddy palm]] syrup. In central Myanmar and around [[Bagan]] (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of [[green tea]]. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, [[jujube]] puree or [[sesame]], depending on the area. This type of jaggery is used in [[Cuisine of Myanmar|Burmese]] cooking, usually to add colour and enrich the food.
=== Southeast Asia ===
 
In Myanmar, jaggery, called ''htanyet'' ({{linktext|ထန်းလျက်}}) in [[Burmese language|Burmese]], is harvested from [[Borassus flabellifer|toddy palm]] syrup. In central Myanmar and around [[Bagan]] (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of [[green tea]]. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, [[jujube]] puree or [[sesame]], depending on the area. This type of jaggery is used in [[Cuisine of Myanmar|Burmese]] cooking, usually to add colour and enrich the food.


=== Other uses ===
=== Other uses ===
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Jaggery is used in natural dying of fabric. It is also used in [[hookah]]s in rural areas of Pakistan and India.
Jaggery is used in natural dying of fabric. It is also used in [[hookah]]s in rural areas of Pakistan and India.
Jaggery can be used as a tissue fixative in anatomic pathology.


==Nomenclature==
==Nomenclature==
[[File:Burmese jaggery.JPG|thumb|right|Burmese jaggery at a market in [[Mandalay]]]]
[[File:Burmese jaggery.JPG|thumb|right|Burmese jaggery at a market in [[Mandalay]]]]


===In South Asia===
===In the Indian Subcontinent===
* From ''guḍa'' in [[Sanskrit]] ({{lang-sa|गुड|lit=ball|label=none}}):
* From ''guḍa'' in [[Sanskrit]] ({{lang-sa|गुड|lit=ball|label=none}}):
** ''guṛ'' [[Bengali language|Bengali]] ({{lang-bn|গুড়|label=none}}), [[Bhojpuri]] ({{lang-bh|गुड़|label=none}}), [[Punjabi language|Punjabi]] ({{lang-pa|ਗੁੜ|label=none}}), [[Haryanvi language|Haryanvi]] ({{lang-hi|गुड़|label=none}}), [[Hindi language|Hindi]] ({{lang-hi|गुड़|label=none}}), and [[Urdu language|Urdu]] ({{lang-ur|گڑ|label=none}})
** ''guṛ'' [[Bengali language|Bengali]] ({{lang-bn|গুড়|label=none}}), [[Bhojpuri]] ({{lang-bh|गुड़|label=none}}), [[Punjabi language|Punjabi]] ({{lang-pa|ਗੁੜ|label=none}}), [[Haryanvi language|Haryanvi]] ({{lang-hi|गुड़|label=none}}), [[Hindi language|Hindi]] ({{lang-hi|गुड़|label=none}})
** ''gur'' in [[Assamese language|Assamese]] ({{lang-as|গুৰ|label=none}}) and [[Nagamese]] ({{lang-as|গুৰ|label=none}})
** ''gur'' in [[Assamese language|Assamese]] ({{lang-as|গুৰ|label=none}}) and [[Nagamese]] ({{lang-as|গুৰ|label=none}})
** ''ɠuṛ'' in [[Sindhi language|Sindhi]] ({{lang-sd|ڳُڙ|label=none}})
** ''ɠuṛ'' in [[Sindhi language|Sindhi]] ({{lang-sd|ڳُڙ|label=none}}) and [[Urdu language|Urdu]] ({{lang-ur|گڑ|label=none}})
** ''guḍô'' ({{lang-or|ଗୁଡ|label=none}}) in [[Odia language|Odia]]
** ''guṛô'' ({{lang-or|ଗୁଡ଼|label=none}}) in [[Odia language|Odia]]
** ''goḍ'' (Romanized ''godd'') in [[Konkani language|Konkani]] ({{lang-kok|गोड|label=none}})
** ''goḍ'' (Romanized ''godd'') in [[Konkani language|Konkani]] ({{lang-kok|गोड|label=none}})
** ''guḷ'' ({{lang-mr|गूळ|label=none}}) in [[Marathi language|Marathi]]
** ''guḷ'' ({{lang-mr|गूळ|label=none}}) in [[Marathi language|Marathi]]
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===In Southeast Asia===
===In Southeast Asia===
[[File:Karuppatty jaggery.jpg|thumb|Karuppatty jaggery of [[Kerala]].]]
 
==== Cambodia ====
[[File:Cambodia-Palm sugar-14-2007-gje.jpg|thumb|The production of palm jaggery in [[Cambodia]]]]
* ''Skor tnaot'' ({{lang|km|ស្ករត្នោត}}) in [[Khmer language|Khmer]]<ref>{{cite book |last=Jacob Jacobs |first=Judith |year=2001 |title=A Concise Cambodian-English Dictionary |url=https://books.google.com/books?id=4XkQtge1z3EC&pg=PA206 |publisher=[[Routledge]] |page=206 |isbn=978-0197-1357-4-7}}</ref>
 
==== Myanmar (Burma) ====
==== Myanmar (Burma) ====
[[File:JaggeryMyanmar1.jpg|thumb|Sugarcane jaggery in Myanmar.]]
* ''Htanyet'' ({{my|ထန်းလျက်}}) [Toddy Palm Jaggery] ({{IPA-my|tʰəɲeʔ|pron}}) in [[Burmese language|Burmese]]
* ''Htanyet'' ({{my|ထန်းလျက်}}) [Toddy Palm Jaggery] ({{IPA-my|tʰəɲeʔ|pron}}) in [[Burmese language|Burmese]]
* ''Kyan Tha Kar'' ({{my|ကြံသကာ}}) [Sugarcane Jaggery] in Burmese
* ''Kyan Tha Kar'' ({{my|ကြံသကာ}}) [Sugarcane Jaggery] in Burmese
[[File:JaggeryMyanmar1.jpg|thumb|Sugarcane jaggery in Myanmar.]]


====Malaysia====
====Malaysia====
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====Philippines====
====Philippines====
[[File:06893jfCuisine Foods Landmarks Baliuag Bulacanfvf 41.jpg|thumb|[[Cuisine of the Philippines|Philippine]] ''panutsa'']]
[[File:06893jfCuisine Foods Landmarks Baliuag Bulacanfvf 41.jpg|thumb|[[Cuisine of the Philippines|Philippine]] ''sangkaka'' or ''panutsa'' are disc-shaped because they are traditionally made in halved coconut shells]]
* ''Pakombuk'' ([[Kapampangan language|Kapampangan]])
* ''Pakombuk'' ([[Kapampangan language|Kapampangan]])
* ''Panocha'' ([[Spanish language in the Philippines|Philippine Spanish]])
* ''Panocha'' ([[Spanish language in the Philippines|Philippine Spanish]])
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* Palm jaggery: {{lang-th|น้ำตาลโตนด|namtan tanot|label=none}}, {{IPA-th|nám.tāːn tā.nòːt|pron}}
* Palm jaggery: {{lang-th|น้ำตาลโตนด|namtan tanot|label=none}}, {{IPA-th|nám.tāːn tā.nòːt|pron}}
* Coconut jaggery: {{lang-th|น้ำตาลมะพร้าว|namtan maphrao|label=none}}, {{IPA-th|nám.tāːn mā.pʰráːw|pron}}
* Coconut jaggery: {{lang-th|น้ำตาลมะพร้าว|namtan maphrao|label=none}}, {{IPA-th|nám.tāːn mā.pʰráːw|pron}}
* Cane sugar: {{lang-th|น้ำตาลอ้อย|namtan oi|label=none}}, {{IPA-th|nám.tāːn ʔɔ̂j|pron}}
* Cane sugar: {{lang-th|น้ำตาลอ้อย (งบน้ำอ้อย)|namtan oi (Ngob Nam Oi)|label=none}}, {{IPA-th|nám.tāːn ʔɔ̂j|pron}}
* Granulated brown cane sugar: {{lang-th|น้ำตาลทรายแดง|namtan sai daeng|label=none}}, {{IPA-th|nám.tāːn sāːj dɛ̄ːŋ|pron}}
* Granulated brown cane sugar: {{lang-th|น้ำตาลทรายแดง|namtan sai daeng|label=none}}, {{IPA-th|nám.tāːn sāːj dɛ̄ːŋ|pron}}
* Granulated white cane sugar: {{lang-th|น้ำตาลทราย|namtan sai|label=none}}, {{IPA-th|nám.tāːn sāːj|pron}}; or {{lang-th|น้ำตาลทรายขาว|namtan sai khao|label=none}}, {{IPA-th|nám.tāːn sāːj kʰǎːw|pron}}
* Granulated white cane sugar: {{lang-th|น้ำตาลทราย|namtan sai|label=none}}, {{IPA-th|nám.tāːn sāːj|pron}}; or {{lang-th|น้ำตาลทรายขาว|namtan sai khao|label=none}}, {{IPA-th|nám.tāːn sāːj kʰǎːw|pron}}
Line 153: Line 161:
* ''Sukari nguuru'' in [[Swahili language|Swahili]]
* ''Sukari nguuru'' in [[Swahili language|Swahili]]
* {{nihongo|''Kokuto''|黒糖|Kokutō}} in [[Japanese language|Japanese]]<ref name="artofeating">{{cite web|url=http://www.artofeating.com/tt/brownsugar.htm|title=Brown Sugar from Okinawa &#124; Art of Eating|publisher=artofeating.com|access-date=2015-09-13|url-status=dead|archive-url=https://web.archive.org/web/20130422120414/http://www.artofeating.com/tt/brownsugar.htm|archive-date=2013-04-22}}</ref>
* {{nihongo|''Kokuto''|黒糖|Kokutō}} in [[Japanese language|Japanese]]<ref name="artofeating">{{cite web|url=http://www.artofeating.com/tt/brownsugar.htm|title=Brown Sugar from Okinawa &#124; Art of Eating|publisher=artofeating.com|access-date=2015-09-13|url-status=dead|archive-url=https://web.archive.org/web/20130422120414/http://www.artofeating.com/tt/brownsugar.htm|archive-date=2013-04-22}}</ref>
* {{lang-zh|c=紅糖|labels=no}} (''hóng táng'') or {{lang-zh|c=黑糖|labels=no}} (''hēi táng'') in [[Chinese language|Chinese]], the latter used by the Chinese community in [[Southeast Asia]]
* {{lang-zh|c=紅糖|labels=no}} (''hóng táng'') or {{lang-zh|c=黑糖|labels=no}} (''hēi táng'') in [[Chinese language|Chinese]], the latter used by the Chinese community in [[Southeast Asia]] and [[Oceania]]
* Gur in Afghanistan
* Gur in Afghanistan


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File:Poriurundai.JPG|''Gur mamra'' [[laddu]] sweets made from jaggery and [[Muri (food)|puffed rice]].
File:Poriurundai.JPG|''Gur mamra'' [[laddu]] sweets made from jaggery and [[Muri (food)|puffed rice]].
File:Indian Jaggery.jpg|Indian Jaggery
File:Indian Jaggery.jpg|Indian Jaggery
File:Indein, Sugar cane juice, Shan State, Myanmar.jpg|Boiling, Myanmar.
File:Indein, Sugarcane, Cane sugar, Shan State, Myanmar.jpg|Jaggery, Myanmar.
</gallery>
</gallery>


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*{{annotated link|Sugarloaf}}
*{{annotated link|Sugarloaf}}


== References ==
==References==
{{reflist}}
{{Reflist}}
{{Wiktionary}}


{{Sugar}}
{{Sugar}}
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{{Sri Lankan cuisine}}
{{Sri Lankan cuisine}}


[[Category:Sugar]]
[[Category:Articles containing video clips]]
[[Category:Articles containing video clips]]
[[Category:Indian cuisine]]
[[Category:Sri Lankan desserts and sweets]]
[[Category:Sri Lankan desserts and sweets]]
[[Category:Indian cuisine]]
[[Category:Sugar]]

Revision as of 11:50, 28 June 2022


Jaggery
A block of jaggery with a US penny for size comparison
Place of originIndia
Main ingredientsSugarcane juice, boiled and concentrated.
Similar dishesPanela, palm sugar

Jaggery is a traditional non-centrifugal cane sugar[1] consumed in the Indian Subcontinent, Southeast Asia, and Africa.[2] 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. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres.[2] Jaggery is very similar to muscovado, an important sweetener in Portuguese cuisine and British cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.[3]

Etymology

Jaggery comes from Indo-Portuguese jágara, jagra, from Malayalam ശർക്കര (śarkara), Kannada ಸಕ್ಕರೆ (śakkare), Hindi शक्कर (śakkar) ultimately from Sanskrit शर्करा (śarkarā). It is a doublet of sugar.[4]

Origins and production

Non-centrifugal cane sugar (jaggery) production near Inle Lake (Myanmar). Crushing and boiling stage.
The process of making granular jaggery

Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India, Bangladesh, Pakistan, Nepal, Myanmar and Sri Lanka.

In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production.[5]

All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C (392 °F). Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottomed vessels.

Preparation

Harvesting sugar cane without pre-burn – the abundant waste on the ground will be irrigated to release nutrients for the next crop

Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A quantity of the juice is transferred to a smaller vessel for heating on a furnace.

The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, lime is added to it so that all the wood particles rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.

This hot liquid is golden. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is molded into the desired shape.

The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.

Uses

South Asia (Indian subcontinent)

Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan, Iran. For example, a pinch of it is sometimes added to sambar, rasam and other staples in Udupi cuisine. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine.

In Sri Lanka, jaggery is usually made using the syrup of the kithul palm tree, or from coconut syrup.[6] The respective names in Sinhalese are kitul hakuru (කිතුල් හකුරු) and pol hakuru (පොල් හකුරු). Jaggery from the syrup of the Palmyrah palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or thal hakuru (තල් හකුරු). Jaggery made from sugarcane syrup is considered inferior to these types of palm syrup based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to palm syrup based jaggery rather than sugarcane jaggery.[5]

Maharashtra in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in Marathi, "gur" (گڑ) in Urdu, "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, “Vellam”(வெல்லம்) in Tamil, "sharkara" (ശര്ക്കര) in Malayalam, " guṛa" (গুড়) in Bengali, "Gōḷa" (ગોળ) in Gujarati, "miṣṭa" (मिष्ट) in Sanskrit, gur (गुड़) in Hindi.

Kolhapur is one of the largest producers of jaggery in India and has a GI Tag for Jaggery.[7] Most vegetable dishes, curries, and dals, and many desserts contain it. Jaggery is especially used during Makar Sankranti for making a dessert called tilgul. In Gujarat, a similar preparation known called tal na ladu or tal sankli is made. In rural Maharashtra and Karnataka, water and a piece of jaggery are given to a person arriving home from working under a hot sun. In Indian culture during the New Year feast, jaggery-based sweets are made. In Andhra, Telangana and Karnataka on Ugadi festival day (New Year), Ugadi Pachadi is made from jaggery and five other ingredients (shad ruchulu- sweet, sour, salt, tangy, spice and bitter) and is consumed symbolizing life is a mixture of happiness, disgust, fear, surprise, anger and sadness.

Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional Ayurvedic medicine.[8] It is an ingredient of many sweet delicacies, such as gur ke chawal / chol ("jaggery rice"), a traditional Rajasthani or Punjabi dish.

Jaggery preparation by heating juice in the vessel on furnace

In Gujarat, laddus are made from wheat flour and jaggery. A well-known Maharashtrian recipe, puran poli, uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared on any good occasion. In engagement ceremonies, small particles of it are mixed with coriander seeds (ધાણા). Hence, in many Gujarati communities, engagement is commonly known by the metonym gol-dhana (ગોળ-ધાણા), literally "jaggery and coriander seeds".

Jaggery is used extensively in South India to balance the pungency of spicy foods. In Andhra Pradesh, and Tamil Nadu it is used for sweets such as chakkara pongal and milk pongal (prepared with rice, milk, jaggery). During Sankranti, Ariselu, an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, ellurundai (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as offering - called prasadam - to god during puja and festivals such as Diwali, Tamil New Year and Janmashtami.

A sweet liquid called "Paanakam", made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during Rama Navami festival. In Kerala, it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of payasam, a sweet dish.

In Tamil Nadu, jaggery is used exclusively as a sweetener. It is used in a dish called chakkarai pongal. It is prepared during the festival of Pongal (Thai Pongal), which is held when the harvesting season begins. It is used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the gods. Jaggery is used in religious rituals. In rural areas, cane jaggery and palm jaggery are used to sweeten beverages, whereas refined sugar has replaced it in urban areas.

Semisolid sugarcane juice drying in another pan for preparation of jaggery: a practice in India

In Odia cuisine, cakes or piṭhas contain jaggery. Pithas like Arisa pitha are made out of jaggery called as guda in Odia. Kakara pitha contains coconut filings which are caramelized using jaggery. Guda is also added to rice flakes known as chuda and eaten for breakfast. Some marmalade made of mango and dillenia contain the ingredient.

In Bengali cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes such as laḍḍu/laṛu or paṭishapta piṭha mix it with coconut shreds. Jaggery is molded into novel shapes as a type of candy. The same preparation of sweets have been made in its neighbouring state of Assam. Some of the popular sweet dishes of Assam such as til-pitha (made of rice powder, sesame and jaggery), other rice-based pitha, and payas are made of jaggery. In some villages of Assam, people drink salty red tea with a cube of gurd (jaggery), which is popularly called cheleka-chah (licking tea).

Traditional Karnataka sweets, such as paayasa, obbattu (holige) and unday use different kinds of jaggery. A pinch is commonly added to sambar (a.k.a. huLi saaru) and rasam (a.k.a. saaru). Karnataka produces sugar and palm-based jaggery.

Muzaffarnagar in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapalle in the Visakhapatnam District in Andhra Pradesh. The Kolhapur District in western Maharashtra is famous for its jaggery, which is yellow and much sought-after in Maharashtra and Gujarat. Mandya in Karnataka is known for its jaggery production.

Southeast Asia

In Myanmar, jaggery, called htanyet (ထန်းလျက်) in Burmese, is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of green tea. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, jujube puree or sesame, depending on the area. This type of jaggery is used in Burmese cooking, usually to add colour and enrich the food.

Other uses

Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in the creation of alcoholic beverages such as palm wine.

Besides being a food, jaggery may be used (mixed in an emulsion with buttermilk and mustard oil) to season the inside of tandoor ovens.[9]

Jaggery is used in natural dying of fabric. It is also used in hookahs in rural areas of Pakistan and India.

Jaggery can be used as a tissue fixative in anatomic pathology.

Nomenclature

Burmese jaggery at a market in Mandalay

In the Indian Subcontinent

  • From Proto-Dravidian *bel-am:
    • vellam in Tamil (வெல்லம்) and Malayalam (വെല്ലം), or longer form panai vellam in Tamil (பனை வெல்லம்)
    • bellam in Telugu (బెల్లం)
    • bella in Kannada (ಬೆಲ್ಲ) and Tulu
  • From Sanskrit śarkarā (शर्करा, 'gravel, grit, candied sugar'):
  • From Sanskrit miṣṭa (मिष्ट, 'sweet, tasty'):
  • Other terms:
    • kawltu tuikang in Paite
    • kurtai in Mizo
    • bheli in Nepali
    • karuppaṭṭi, karippaṭṭi, or karipeṭṭi in Malayalam (കരിപെട്ടി) is jaggery made from palm juice, and panam kalkaṇḍam (പനം കല്കണ്ടം) is rock candy made from palm juice.
    • karupaṭṭi (கருப்பட்டி) or panam kalkaṇḍu (பனம் கற்கண்டு) in Tamil

In Southeast Asia

Cambodia

The production of palm jaggery in Cambodia
  • Skor tnaot (ស្ករត្នោត) in Khmer[10]

Myanmar (Burma)

Sugarcane jaggery in Myanmar.
  • Htanyet (ထန်းလျက်) [Toddy Palm Jaggery] (pronounced [tʰəɲeʔ]) in Burmese
  • Kyan Tha Kar (ကြံသကာ) [Sugarcane Jaggery] in Burmese

Malaysia

Indonesia

Philippines

Philippine sangkaka or panutsa are disc-shaped because they are traditionally made in halved coconut shells

Thailand

Elsewhere

Making Jaggery (Gur) in Punjab

Image gallery

  • Jaggery cubes
    Jaggery cubes
  • Jaggery (gur) making at small scale near sugarcane farm in Pakistan.
    Jaggery (gur) making at small scale near sugarcane farm in Pakistan.
  • Boiling the sugarcane juice in large-scale jaggery (gur) making in India.
    Boiling the sugarcane juice in large-scale jaggery (gur) making in India.
  • Transferring boiled sugarcane juice into vessel to dry.
    Transferring boiled sugarcane juice into vessel to dry.
  • Gud or jaggery: Sugarcane-derived raw sugar crystallised cubes or blocks.
    Gud or jaggery: Sugarcane-derived raw sugar crystallised cubes or blocks.
  • Jaggery blocks, also known as gud
    Jaggery blocks, also known as gud
  • Gur mamra laddu sweets made from jaggery and puffed rice.
    Gur mamra laddu sweets made from jaggery and puffed rice.
  • Indian Jaggery
    Indian Jaggery
  • Boiling, Myanmar.
    Boiling, Myanmar.
  • Jaggery, Myanmar.
    Jaggery, Myanmar.

See also

References

  1. ↑ "New improvements in jaggery manufacturing process and new product type of jaggery". Panela Monitor. Retrieved 2014-08-30.
  2. ↑ 2.0 2.1 "Media | Practical Action" (PDF). Itdg.org. Archived from the original (PDF) on 2004-01-07. Retrieved 2011-09-28.
  3. ↑ "Sukari nguru". KenyaTalk. Retrieved 2021-09-03.
  4. ↑ wikt:jaggery
  5. ↑ 5.0 5.1 Balachander, Vidya (26 January 2017). "Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving". NPR.
  6. ↑ "Stop Eating Jaggery for Weight Loss Now - Side-Effects, Benefits". Retrieved 2021-08-28.
  7. ↑ "Kolhapur: Second Largest market of gur" (PDF). IRJET. Retrieved 2018-05-14.
  8. ↑ "Jaggery and Confectionary". APEDA, Agricultural & Processed Food Products Export Development Authority. Ministry of Commerce and Industry, Government of India. Retrieved 2009-06-19.
  9. ↑ Kalra, J.I.S.; Das Gupta, P. (1986). Prashad Cooking with Indian Masters. Allied Publishers Private, Limited. p. 10. ISBN 9788170230069. Retrieved 2015-09-13.
  10. ↑ Jacob Jacobs, Judith (2001). A Concise Cambodian-English Dictionary. Routledge. p. 206. ISBN 978-0197-1357-4-7.
  11. ↑ "Brown Sugar from Okinawa | Art of Eating". artofeating.com. Archived from the original on 2013-04-22. Retrieved 2015-09-13.


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