Jaggery is a natural sweetener made from sugarcane juice. It is a common product in Asia and Africa. Jaggery is a type of sugar, but it has more vitamins and minerals and less sucrose than sugar. Some consider it a superfood.

Jaggery is made by extracting juice from fresh sugarcane, filtering it, and boiling it in iron pans. Soda or bhindi juice is added, and the brownish foam that rises to the top is removed to give jaggery its golden yellow color.

Jaggery can be stored as blocks or powder. It can be used to replace sugar in many foods. It can also be used to make traditional sweet dishes like karadantu, godhi huggi, chikki, gazak, and payasam.

Jaggery is a good source of nutrients like iron, magnesium, calcium, and phosphorus. It may help with asthma, cold, cough, and anemia. It may also act as a natural cleansing agent.

Jaggery should be consumed in moderation. It should be dark brown in color. White or yellowish jaggery may have been treated with chemicals.