Jaggery is a traditional form of uncentrifuged sugar condensed from date, cane, or palm sap without separating the molasses. Its color ranges from light to dark brown.
Jaggery, also known as gurh, is a common ingredient in both savory and sweet recipes in Afghanistan, Iran, Pakistan, Bangladesh, Nepal, and Sri Lanka. For instance, it may be added to foods of mainstays like sambar and rasam. In Gujarati cuisine, jaggery is added to lentil soups (dal) to give sweetness and balance the spicy, salty, and sour flavors. In South India, jaggery is frequently used to counteract the heat of spicy meals. The body can cool off in the intense summer heat through sweating, which is another way it is known to stir up the heat on the body.
