From sugarcane palmyra: Different types of jaggery you must try (and their benefits)

Jaggery is a form of unrefined sugar, primarily made from sugarcane juice or date palm sap in India. Owing to its nature and the health benefits it boasts of, gur is often preferred over regular sugar, especially by the health conscious. But did you know that there are various kinds of jaggery available? Payal Sharma, senior dietician, Dharamshila Narayana Superspeciality Hospital, Delhi said that the production and type of jaggery vary across regions, “influenced by local traditions and available resources.”

“India is popular for many of these varieties available in local markets. But individual preferences and regional availability may influence the choice of jaggery type in culinary practices and dietary habits,” she added.

So let’s understand the different types of jaggeries available:

Sugarcane jaggery

This is the most common type and is made by boiling sugarcane juice until it solidifies. “It is available in various forms such as solid blocks, powder, and granules. The colour ranges from golden brown to dark brown, depending on the quality of the sugarcane and the processing method,” said Sharma.

Agreed Rashi Chahal, nutritionist, La Femme, adding that sugarcane jaggery is rich in iron, potassium, and calcium, and provides essential minerals that support bone health, improve blood circulation, and aid in maintaining electrolyte balance.

Date palm jaggery (Nolen Gur)

Predominantly made in West Bengal and parts of Bangladesh, this type is derived from the sap of date palm trees. “It is harvested during winter and has a distinctive, rich flavour and aroma. Nolen gur is highly prized and is used in traditional sweets like sandesh and rasgulla,” said Sharma.

Chahal said that date palm jaggery is rich in iron and calcium, making it beneficial for maintaining bone health and preventing iron deficiency anaemia. “It also contains natural sugars along with minerals like potassium and magnesium, which support overall health and well-being,” Chahal continued.

Coconut palm jaggery

Made from the sap of coconut palm trees, Sharma said that this type of gur is common in coastal regions like Kerala and Tamil Nadu. It has a unique taste and is often used in regional sweets and dishes.

Palm sugar is used in the Southern part of India (Source: Wikimedia Commons)

Coconut jaggery is packed with vitamins (particularly B vitamins) and minerals such as potassium, magnesium, and zinc. Chahal shared that it provides a natural source of energy and can help replenish electrolytes, making it a popular choice in tropical regions for its cooling properties and nutritional value.

Palmyra jaggery

Extracted from the sap of the palmyra palm, this type is popular in Tamil Nadu and Andhra Pradesh. It is known for its health benefits and distinctive taste, said Sharma.

She added that each type of gur carries unique flavours and textures, reflecting the diverse culinary traditions of India. “Its use ranges from sweetening beverages and desserts to being an ingredient in savoury dishes, showcasing its versatility in Indian cuisine,” shared Sharma.

This form of jaggery is known for its high content of vitamins and minerals, including vitamin B complex, magnesium, and iron. “It is particularly valued for its low glycemic index compared to sugarcane jaggery, making it a better option for managing blood sugar levels,” said Chahal.

Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.