Jaggery

Jaggery is a common sweetener in Myanmar, and it is made from palm sugar. It is used to sweeten tea, coffee, and other drinks, as well as to make desserts.

Jaggery is made by boiling the sap of the sugar palm tree. The sap is then left to evaporate and form a thick syrup. Once the syrup has cooled, it is formed into blocks or balls.

Jaggery has a dark brown color and a strong, sweet flavor. It is an important ingredient in many traditional Myanmar dishes.

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 matter, such as wood ash, proteins, and impurities.

Jaggery is made from the sugarcane plant. The sugarcane is crushed and the juice is extracted. The juice is then boiled in large pots until it thickens and starts to turn brown. Once it reaches the desired consistency, it is poured into moulds and allowed to cool and solidify.

Jaggery has a number of benefits. It is a good source of iron and can help to prevent anaemia. It is also thought to be good for the digestion and can help to relieve constipation. Jaggery is also used in Ayurvedic medicine to treat colds and coughs.

If you are ever in Myanmar, be sure to try some jaggery!