jaggery
Sign in to saveJaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. 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. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and
Key facts
- Food.name
- Jaggery
- Food.image
- Sa-indian-gud.jpg
- Food.caption
- A block of jaggery with a US penny for size comparison
- Food.main_ingredient
- Sugarcane juice, boiled and concentrated.
- Food.similar_dish
- Muscovado, panela, palm sugar
via Wikipedia infobox
Article
23 sectionsContents
- Etymology
- Origins and production
- Preparation
- Uses
- South Asia
- Southeast Asia
- Other uses
- Nutrition
- Nomenclature
- In the Indian subcontinent
- In Southeast Asia
- Cambodia
- Myanmar (Burma)
- Malaysia
- Indonesia
- Philippines
- Thailand
- Vietnam
- Elsewhere
- Image gallery
- See also
- References
- External links
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. 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. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine.
==Etymology== Jaggery comes from Portuguese terms , , borrowed from Tamil () or Malayalam (), which is borrowed from Sanskrit (). It is a doublet of sugar.