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Jaggery

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Jaggery
A block of jaggery with a US penny for size comparison
Main ingredientsSugarcane juice, boiled and concentrated
Similar dishesMuscovado, panela, palm sugar
  •  Wikimedia Commons logo Media: Jaggery

Jaggery is a traditional non-centrifugal cane sugar[1] consumed in South Asia, Southeast Asia, North America,[2] Central America, Brazil and parts of Africa.[3] It is a concentrated product of cane juice and, depending on the region, date palm or other palm sap, produced without separating the molasses from the sugar crystals. It can range in colour from golden brown to dark brown. Jaggery is similar to muscovado, another form of non-centrifugal cane sugar.

Etymology

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Jaggery is derived through Portuguese from South Asian terms ultimately related to Tamil cakkarai and Malayalam cakkara, from Sanskrit śarkarā (शर्करा).[4]

Origins and production

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Non-centrifugal cane sugar (jaggery) production near Inle Lake, Myanmar
The process of making granular jaggery

Jaggery is primarily produced from sugarcane juice and, in different regions, from the sap of palm species. Sugarcane jaggery is widely produced in South Asia, while palm-derived forms are important in parts of South and Southeast Asia.

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

The production of jaggery generally involves extracting juice or sap, filtering or clarifying it, concentrating it by heating, and then cooling and moulding the concentrated product. Depending on the raw material and processing method, the final product may be produced as blocks, cakes, balls, powder, semi-solid jaggery or liquid jaggery.

Preparation

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Harvesting sugar cane

Sugarcane jaggery production begins with harvesting and cleaning sugarcane, followed by crushing to extract the juice. The juice is filtered or clarified to remove suspended impurities and is then heated in large vessels to concentrate it.

During heating, foam and suspended material may be removed from the surface. Traditional production commonly uses furnaces fired with bagasse, the fibrous residue remaining after sugarcane crushing. As water evaporates, the juice becomes progressively more concentrated.

When the desired concentration is reached, the hot concentrated juice is transferred to cooling or moulding vessels. It is then cooled and formed into the required shape.

Modern jaggery-processing systems may incorporate improved crushers, filtration and clarification equipment, controlled heating systems, food-grade processing vessels, mechanical handling and hygienic packaging.

Uses

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South Asia

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Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and other parts of South Asia.

In India, jaggery is used in traditional sweets, desserts and beverages. It is also used in some savoury dishes, where small quantities may be added to balance spicy, salty or sour flavours. For example, it is sometimes used in sambar, rasam and lentil-based dishes.

In Sri Lanka, jaggery is produced from several types of palm syrup, including kithul and coconut syrup.[5]

Jaggery is used in numerous regional Indian preparations. Examples include puran poli, tilgul, chakkara pongal, payasam, ariselu, various forms of laddu, and rice- and coconut-based sweets.

In Gujarat, jaggery is used in sweets and traditional preparations such as tal na ladu. In Maharashtra, it is known as gul and is used in a variety of sweets and savoury dishes. In Andhra Pradesh and Telangana, it is used in preparations associated with festivals such as Ugadi and Sankranti.

In Karnataka, jaggery is known as bella (ಬೆಲ್ಲ). It is widely used in traditional sweets and dishes, including payasa, obbattu (holige) and various jaggery-based snacks. Small quantities may also be used in savoury preparations such as huli and saaru.

In Tamil Nadu, jaggery is used in sakkarai pongal, adhirasam, ellu urundai and other traditional foods. Cane and palm jaggery are both used in different parts of the state.

In Kerala, jaggery is commonly known as sharkara or related regional terms and is used extensively in traditional sweets and payasam.

In Odisha, jaggery is known as guda and is used in various pitha and rice-based preparations.

In Bengali cuisine, jaggery is widely used in sweets and preparations made with rice, milk, coconut and sesame.

Jaggery production in Karnataka

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Karnataka has a long tradition of sugarcane cultivation and jaggery production. Jaggery is produced through both traditional small-scale units and more mechanized processing systems.

Traditional jaggery production in Karnataka is associated with units commonly known as aalemane. Sugarcane is crushed to obtain juice, which is filtered or clarified before being concentrated by heating. The concentrated juice is cooled and formed into blocks, moulded pieces, semi-solid jaggery or other forms depending on the processing method.

Modern jaggery-processing systems may use improved sugarcane crushers, filtration and clarification systems, food-grade processing vessels, controlled heating, mechanical handling, moulding equipment and packaged-product systems.

The University of Agricultural Sciences, Bengaluru identifies mechanization of jaggery production and chemical-free jaggery production among its areas of research and technology development.[6]

Mandya jaggery industry

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Mandya district in Karnataka is an important sugarcane-growing region and is associated with sugarcane-based food processing, including jaggery production.

Under the Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme (PMFME), jaggery is identified as the One District One Product (ODOP) product for Mandya district.[7]

The ODOP designation is intended to support processing, value addition, common infrastructure, branding and marketing of products associated with particular districts. The PMFME scheme provides support mechanisms for micro food-processing enterprises.[8]

Jaggery production in Mandya includes traditional processing as well as newer approaches involving improved equipment, food processing, packaging and value addition.

Jaggery research in Mandya

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The University of Agricultural Sciences, Bengaluru has agricultural research facilities at the Zonal Agricultural Research Station at Mandya that include facilities associated with jaggery research and technology development.

Research conducted at the Jaggery Park unit at Mandya includes the development of technology for chemical-free and organic jaggery preparation. According to the university, the technology was developed at the Jaggery Park unit at the Zonal Agricultural Research Station, Mandya, and training programmes were subsequently conducted for jaggery producers.[9]

The university identifies mechanization of jaggery production and chemical-free jaggery production among its research and development areas in processing and food engineering.[6]

Chemical-free jaggery

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The term chemical-free jaggery is used in some food-processing contexts to describe jaggery produced without the intentional addition of specified chemical processing agents or additives. The term does not literally mean that the food contains no chemical substances.

The exact meaning of the term depends on the manufacturing process and the substances used during production. It should therefore be distinguished from the term organic, which has a specific regulatory meaning in India.

The University of Agricultural Sciences, Bengaluru has documented technology for chemical-free jaggery preparation developed at its Jaggery Park unit at Mandya.[9]

Natural jaggery

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The expression natural jaggery is used descriptively for jaggery produced by concentrating sugarcane juice or palm sap without refining it into crystalline sugar.

The term natural does not by itself establish organic certification. The characteristics of a product described as natural depend on its raw materials, ingredients and processing methods.

Jaggery retains varying amounts of non-sucrose constituents naturally present in sugarcane juice or palm sap. Its composition can vary according to the raw material, plant variety, processing conditions and moisture content.

Organic jaggery

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Organic jaggery is distinct from jaggery described only as natural or chemical-free.

In India, organic food is regulated under the Food Safety and Standards Authority of India (FSSAI) framework. The Food Safety and Standards (Organic Foods) Regulations, 2017 recognize the National Programme for Organic Production (NPOP) and the Participatory Guarantee System for India (PGS-India) as systems for organic certification.[10]

Under the FSSAI framework, food marketed as organic must comply with the applicable organic production and certification requirements. FSSAI states that certified organic foods are associated with the applicable NPOP or PGS-India certification systems and relevant labelling requirements.[11]

Therefore, organic jaggery, natural jaggery and chemical-free jaggery should not be treated as interchangeable terms.

Traditional and modern jaggery processing

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Traditional jaggery manufacture involves extraction of sugarcane juice, filtration or clarification, concentration by heating, cooling and moulding.

Traditional units commonly use large shallow vessels heated over furnaces, with bagasse often serving as a fuel. Modern processing systems may use improved juice extraction, filtration, food-grade contact surfaces, controlled heating, mechanical handling, standardized moulding and hygienic packaging.

The combination of traditional processing knowledge with modern food-processing technology is used to improve process control, hygiene, consistency and productivity.

Value-added jaggery products

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Jaggery may be marketed in several forms according to its processing conditions and final moisture content. These include solid moulded jaggery, semi-solid jaggery, jaggery powder and liquid jaggery.

Jaggery is also used as an ingredient in value-added foods and beverages. Such products may combine jaggery with spices, grains, nuts, fruits or other plant-based ingredients and are subject to applicable food-safety and labelling requirements.

Food safety and processing

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Food safety in jaggery production depends on the quality of raw materials, hygienic handling, filtration and clarification, control of processing conditions, suitable food-contact materials, prevention of contamination, and appropriate packaging and storage.

Modern jaggery-processing facilities may use food-grade stainless-steel equipment and improved sanitation and process-control practices.

Research and technology development in jaggery processing includes mechanization, improved processing systems and methods for producing jaggery without specified chemical processing agents.[6]

Economic and cultural importance

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Jaggery production provides an avenue for adding value to sugarcane and palm sap. It creates economic links among cultivation, harvesting, transportation, processing, packaging, trading and food manufacturing.

In India, jaggery also has cultural and culinary significance and is used in traditional sweets, beverages, savoury preparations and festival foods.

In Karnataka, the relationship between sugarcane cultivation and jaggery production is particularly important in sugarcane-growing districts such as Mandya. The recognition of jaggery as Mandya's ODOP product provides an institutional framework for further processing and value addition.[7]

Southeast Asia

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In Myanmar, jaggery made from toddy palm syrup is known as htanyet (ထန်းလျက်) in Burmese. Sugarcane jaggery is also produced in the country.

In Cambodia, palm sugar is known as skor tnaot (ស្ករត្នោត) in Khmer.

In Malaysia, palm-derived jaggery products include gula melaka, gula merah and gula apong. Gula apong is associated with the sap of the nipah palm (Nypa fruticans).

In Indonesia, related products are known as gula jawa, gula merah, gula aren and gula kawung depending on the region and raw material.

In the Philippines, jaggery-like products are known by regional names including panocha, panutsa and sangkaka.

In Thailand, palm, coconut and sugarcane-derived traditional sugars are known by different regional names.

In Vietnam, palm sugar made from palmyra palm sap is known as đường thốt nốt.

Other uses

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Jaggery is used in confectionery products such as jaggery toffees and cakes. It may also be used in the preparation of some alcoholic beverages made from palm sap.

Jaggery has also been used traditionally in some non-food applications, including natural dyeing and certain rural practices.

Nutrition

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The nutritional composition of jaggery varies according to the source of the raw material and the processing method. Jaggery contains predominantly sugars, together with variable amounts of minerals and other constituents.

A 2026 review of palm jaggery reported that palm-derived jaggery can contain minerals including zinc, iron and potassium, although nutritional composition varies between products and sources.[12]

Nutritional values should not be generalized across all forms of jaggery because sugarcane, date-palm, palmyra, coconut and other palm jaggeries can differ substantially in composition.

Nomenclature

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In the Indian subcontinent

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Making jaggery (gur) in Punjab

Jaggery is known by different names across the Indian subcontinent. The terminology varies among Indo-Aryan, Dravidian and other regional languages.

  • From Sanskrit śarkarā (शर्करा, 'gravel, grit, candied sugar'):
    • śarkkara or cakkara in Malayalam (ശർക്കര or ചക്കര)
    • sakkarai in Tamil (சக்கரை)
    • sakkhar in Nepali (सक्खर)
    • hakuru in Sinhala (හකුරු) and Dhivehi (ހަކުރު)
  • Other regional terms include:
    • bheli in Nepali (भेली)
    • karuppaṭṭi, karippaṭṭi or karipeṭṭi in Malayalam, referring particularly to palm-derived jaggery
    • karupaṭṭi (கருப்பட்டி) in Tamil, referring particularly to palm jaggery

In Southeast Asia

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Cambodia

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

Myanmar

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Burmese jaggery at a market in Mandalay
Sugarcane jaggery in Myanmar
  • Htanyet (ထန်းလျက်) in Burmese, referring to toddy palm jaggery
  • Kyan Tha Kar (ကြံသကာ) in Burmese, referring to sugarcane jaggery

Malaysia

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Indonesia

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Philippines

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Philippine sangkaka, or panutsá, traditionally made in dried coconut shell halves

Thailand

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  • Palm jaggery: น้ำตาลโตนด, namtan tanot
  • Coconut jaggery: น้ำตาลมะพร้าว, namtan maphrao
  • Cane jaggery: น้ำตาลอ้อย, namtan oi
  • Brown granulated cane sugar: น้ำตาลทรายแดง, namtan sai daeng
  • White granulated cane sugar: น้ำตาลทราย, namtan sai

Vietnam

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Elsewhere

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See also

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References

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  1. ↑ "New improvements in jaggery manufacturing process and new product type of jaggery". Panela Monitor. Archived from the original on 3 September 2014. Retrieved 30 August 2014.
  2. ↑ "Learn How Piloncillo Is Used in Authentic Mexican Recipes". The Spruce Eats. Retrieved 7 August 2024.
  3. ↑ "Brown Sugar" (PDF). Intermediate Technology Development Group. Archived from the original (PDF) on 7 January 2004.
  4. ↑ "jaggery". Wiktionary. Retrieved 23 August 2026.
  5. 1 2 Balachander, Vidya (26 January 2017). "Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving". NPR. Retrieved 23 August 2026.
  6. 1 2 3 "Thrust Areas". University of Agricultural Sciences, Bengaluru. Retrieved 23 August 2026.
  7. 1 2 "ODOP List of 35 States & UTs" (PDF). Ministry of Food Processing Industries. Retrieved 23 August 2026.
  8. ↑ "Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme". Ministry of Food Processing Industries, Government of India. Retrieved 23 August 2026.
  9. 1 2 "Genome Sequencing of Crops" (PDF). University of Agricultural Sciences, Bengaluru. Retrieved 23 August 2026.
  10. ↑ "Organic Food". Food Safety and Standards Authority of India. Retrieved 23 August 2026.
  11. ↑ "Consumer Guidance on Organic Food". Food Safety and Standards Authority of India. Retrieved 23 August 2026.
  12. ↑ C. Agritha; et al. (6 January 2026). "Traditional production, grading, nutritional value, packaging and value addition of palmyra, date, and coconut palm jaggery". Journal of Food Science and Technology. doi:10.1007/s13197-025-06523-5. Retrieved 23 August 2026.
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  • Wiktionary logo The dictionary definition of jaggery at Wiktionary
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