Daijiworld Media Network - Mumbai

Mumbai, Dec 30: Jaggery, a traditional unrefined sweetener made primarily from sugarcane juice and palm sap, continues to hold a special place in Indian households despite the growing popularity of refined sugar alternatives.

Commonly known as gud in Hindi, bella in Kannada and vellam in Tamil and Malayalam, jaggery is produced by boiling sugarcane juice until it thickens and solidifies. Its natural brown colour and rich, caramel-like flavour distinguish it from processed white sugar.

Nutrition experts say jaggery retains essential minerals such as iron, potassium, magnesium and calcium, which are largely lost during the refining process of white sugar. It is often recommended in moderation as it aids digestion and provides quick energy.

Jaggery is widely used in traditional Indian cuisine, especially in sweets like holige, laddoos, chikki and payasa. It also finds place in savoury dishes such as rasam and sambar, lending a unique balance of flavour.

During winter months, jaggery is commonly consumed as a home remedy for coughs and colds, often mixed with ginger or pepper. Farmers and traditional sweet makers say demand for organic and palm jaggery has seen a steady rise due to increased health consciousness.

However, doctors caution that jaggery is still a form of sugar and should be consumed judiciously, particularly by people with diabetes.

Despite changing food habits, jaggery continues to remain a staple in Indian kitchens, blending tradition, taste and nutrition.