Jaggery
Gur / Gud
Pressed and slow-boiled from mature sugarcane in Maharashtra's Kolhapur belt, India's GI-recognised jaggery heartland, this is sugar in its honest, unrefined form. Clarified and reduced in open pans without bleaching or additives, it sets to a reddish-gold block carrying caramel, molasses and a faint mineral warmth. Grate it over porridge, melt it into chai and sweets, or use it block-for-block wherever you want depth that white sugar simply cannot give.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Kolhapur belt, Maharashtra, India
- Premium golden, GI-region jaggery
- Open-pan boiled, unrefined cane sugar
- Solid block / cake
- No added colour, sulphur or fillers
- 12-18 months; store cool and dry to prevent caking
Also known as · Panela · Piloncillo · Rapadura · Gur
How to use it
Sweetening masala chai and South Asian sweets
Caramel-rich baking and energy bars
Glazes, chutneys and tamarind sauces
A whole-food swap for refined sugar
Warm winter drinks with ginger and sesame
Questions
- Is gur the same as jaggery?
- Yes. Gur (or gud) is the Indian name for jaggery, the unrefined whole-cane sugar known in Latin America as panela or piloncillo and in Brazil as rapadura.
- How is jaggery different from brown sugar?
- Brown sugar is refined white sugar with molasses added back. Jaggery is never refined or centrifuged, so it keeps all of the cane's natural molasses, minerals and flavour.
- How should I store it to stop it going sticky?
- Keep it sealed in a cool, dry place away from humidity. Jaggery readily absorbs moisture, which is the main cause of softening and caking.
