Jaggery, an ancient sweetener with deep cultural roots in South Asia, is now capturing global attention. While India has cherished jaggery for centuries, it is only recently that restaurants and health-conscious brands worldwide have begun incorporating it into their offerings, from jaggery-sweetened coffee to caramel-infused desserts.
In Bengal, winter brings the arrival of nolen gur, a liquid date palm jaggery with a rich caramel flavor, alongside patali gur, its solid counterpart. These varieties are widely used in traditional sweets like gurer sandesh and gurer payesh. In South India, jaggery is made from palmyra palm juice, while in Pakistan, it is used in jaggery chai and desserts. Ayurveda also recognizes jaggery’s warming properties, often recommending it as a natural alternative to refined sugar.
Historically, jaggery production dates back to at least the 4th century BC, with Bengal’s Pundra Bardhan region playing a significant role in its trade. Over time, its use spread across Asia, influencing cuisines in Thailand, Japan, and Brazil, where it is known as kokuto and rapadura.
Despite India producing over 70% of the world’s jaggery, the sweetener’s appeal extends far beyond its origins. Whether drizzled over puffed bread or blended into tea, its unique depth of flavor is something refined sugar cannot replicate. As jaggery continues to gain popularity, it stands as a testament to the enduring appeal of traditional, unrefined sweetness.
