What to look for when purchasing Jaggery?!
Answers:
I have a block of it now, the first long explanation is fine, but you also have to consider how much you will use, it keeps for years in a tightly covered container, I got a fairly large block, and still have some left, the smaller round ones or the type in a container is fine for most people, I use it sparingly as I am a diabetic, but do like it in my Indian foods.
Also there a subtle flavour difference in the ones previously described, I prefer the Toddy one as it is most like the brown sugar most people know in flavour and workability.
It depends what type you are looking for..this should help you xx
Different Types of Jaggery:
Although the term “Jaggery” is generally used for the molasses obtained from the juice of Sugar Cane, it also refers to the jaggery made from the sap of palms, like Date Palm, Palmyra, Toddy Palm and a few other plants. Let us have a look at the various types of jaggery and their characteristics.
1. Sugarcane Jaggery:
* Colour: Golden Brown to Dark Brown.
* Preparation: Prepared by boiling Sugar Cane juice.
* Physical State: Amorphous solid to viscous granular liquid.
* Place of Availability: India, Pakistan, Bangladesh, Sri Lanka, Myanmar, Philippines, Malaysia, Cuba, Mexico etc. India is the biggest producer and biggest consumer.
* Taste: Very sweet, with a hint of salt, depending upon the quality of juice used.
2. Date Palm Jaggery:
* Colour: Golden Brown to Dark Brown.
* Preparation: Prepared by boiling sap of Date Palm.
* Physical State: Amorphous solid and viscous granular to clear red liquid.
* Place of Availability: India (West Bengal) & Bangladesh.
* Taste: Very sweet with typical aroma of Date Palm sap & somewhat like dark chocolate.
3. Palmyra Jaggery:
* Colour: Off white to pale yellowish white.
* Preparation: Prepared by boiling sap of Palmyra Palm.
* Physical State: Amorphous solid.
* Place of Availability: India (West Bengal) & Bangladesh.
* Taste: Very sweet with typical aroma of Palmyra sap & somewhat like white chocolate.
4. Toddy Palm Jaggery:
* Colour: Golden Brown.
* Preparation: Prepared by boiling sap of Toddy Palm.
* Physical State: Amorphous solid.
* Place of Availability: Myanmar.
* Taste: Very sweet with typical aroma of Toddy Palm sap.
5. Other Palm Jaggery: These days, even the sap of Sago Palm and Coconut Palm are also being used to make Jaggery, but they are rarely available and heard of. The process of preparation remains the same, that is, the sap is boiled to concentrate and to attain amorphous solid form. The colour ranges from golden yellow to golden brown to brown, depending upon the extent of boiling and the sugar content of the sap. Jaggery from these palms is made in Malaysia, Myanmar and Philippines.
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