The juiciest heirloom variety sugarcane are used to make our jaggery.

Prepared in an iron kadai (wok) on firewood. Plant based coagulant, Okra (ladies finger) pulp used to treat sustainably grown sugarcane juice.

A rich unrefined block of raw sugar produced from slow cooking natural sugarcane juice.

Jaggery is not a recent ‘super food’. It has existed for centuries and forms the core of all traditional Indian sweets; Puran Poli, Pongal, Sondesh, Til Ladoo, Mishti Doi, Payasam as well as savoury dishes such as the Pullissery or Mango Kadhi.

In fact India has much more natural sweeteners which were a huge part of not just its culinary heritage but added a special quality to the taste along with valuable nutrients.

Difference in Colour and Texture of Jaggery blocks

Sugarcane crop is sensitive to some main factors as well as secondary factors. Primary factors are climate, soil type, irrigation, fertilizers etc and secondary factors may include insects, disease control and time of harvesting.

All of these directly affect the quality of jaggery - the variety of sugarcane grown (heirloom or not), how it is grown - (organically or conventionally), fertilizers used (natural or chemicals), quality of irrigation of water in a specific kind of soil (this varies largely from region to region even in one particular state!) and the method of clarification (naturally available plant based clarifying agents or chemicals), processing time, storage condition and packaging material and methods used.

Changes in colour and texture are inevitable as the jaggery we make is handmade with only juice extraction from canes done using a machine. Every batch has its unique texture, colour and taste.

This product contains no additives, is free from artificial preservatives, synthetic fillers or binders. 100% natural, farm made.

Prepared in an iron kadai (wok) on firewood. Plant based coagulant used to treat sustainably grown sugarcane juice.

It is best before 12 months from the date of packaging.