Organic jaggery

Jaggery has a unique general importance in Indian food culture. In India, from the earliest times, jaggery is the most widely used. In Maharashtra, jaggery is used in PuranPoli, Modak, and Naralibhat. Also, the use of jaggery is very common in curries and tea. Jaggery not only enhances the taste of the food but eating such foods is very healthy. In India,jaggery is mainly made from sugarcane, but in some countries, the jaggery is also made from palm and Date palm. India has a tradition of using jaggery for thousands of years.

The mention of sugarcane is found in the Vedic texts. Gautam Buddha's order on how to use jaggery in the daily diet is mentioned in the Buddhist book 'Prithimkosh'. According to Emperor Chandragupta's court, SeleucusNycetor's lawyer Migasthenes the jaggery is a saffron-colored stone and it is sweeter than figs or honey. Huyentsung, who came to India after six years, mentions that people in India are also consuming jaggery along with bread, milk, butter, and oil in daily food. Some researchers have speculated that the word 'gull' originated from the name of Gaur, an ancient city in Bengal. There is an Indian tradition to give jaggery with some water, to the person who comes in from outside. Due to the glucose and fructose contained in the jaggery is slightly sweeter than the sugar. According to Ayurveda, because of its heat, it is used in the body to increase energy and heat in winter.

How is the jaggery made?

The sugarcane juice is first extracted in this process. The sugarcane juice is squeezed through a sieve and boiled in a large bowl. An okra powder is used to remove the unwanted ingredients in the juice. Such unnecessary impurities come on top, they are removed immediately. Then the jaggery is cooled and filled with mold. This is how the jaggery is made.

In the Indian market, we find varieties of liquid jaggery, jaggery for chikki and jaggery powder.

1. Liquid jaggery: It is not difficult to say that Kakavi is liquid jaggery. To get the best quality liquid jaggery, the quality of the sugarcane juice, the antibiotic added to it for cleaning and the intensity of the juices at the temperature at which the liquid jaggery is collected have to be closely monitored. Temperatures range from about 103 to 105 degrees Celsius. The juice collected is liquid jaggery. 

2. Jaggery for chikki : After getting liquid jaggery, the juice keeps simmering and stirring constantly. Now when the juice becomes more sticky, put it aside. It is commonly called jaggery for chikki

3. Hard jaggery: The juice is further boiled and stirred. Now the juice becomes thicker. The juice is three times thicker. The sugar particles in it become so small that the tongue is not felt. The continuous stirring process mixes the air and creates a golden jaggery color. This thin jaggery is now inserted into the mold and molds are formed.

4. jaggery Powder: The grill is rubbed on wooden scrapers. Therefore, its seeds fall. The temperature would have been very high at this time. Therefore, small rhinestones are formed. The moisture content is reduced by keeping it in the sun. This is how the jaggery Powder is produced.

Benefits of eating jaggery:

1. It prevents constipation by helping digestion. Jaggery activates the digestive tract in our body, thus helping the digestion of food. This is why many people prefer to eat Jaggery after meals.

2. The jaggery helps to cleanse the liver by expelling the nasty toxins from the body.

3. The jaggery is full of antioxidants and minerals like zinc and selenium, so the Jaggery helps boost immunity against infection.

4. Jaggery has the ability to purify the blood. If consumed regularly and in limited quantities, it purifies the blood by keeping your body healthy.

5. The jaggery contains potassium and sodium, which play an important role in maintaining acid levels in the body. Therefore, blood pressure is properly maintained.

6. Jaggery helps in weight loss. Because jaggery is a rich source of potassium