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Jaggery
 | This article needs additional citations for verification. (October 2013) |
 A block of jaggery with a US penny for size comparison | |
| Main ingredients | Sugarcane juice, boiled and concentrated. |
|---|---|
| Similar dishes | Muscovado, Panela, palm sugar |
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. 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.[3] Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.[4]
- ^ "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.
- ^ "Learn How Piloncillo Is Used in Authentic Mexican Recipes". The Spruce Eats. Retrieved 7 August 2024.
- ^ a b "Media | Practical Action" (PDF). Itdg.org. Archived from the original (PDF) on 7 January 2004. Retrieved 28 September 2011.
- ^ "Sukari nguru". KenyaTalk. Retrieved 3 September 2021.
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