Did you know that there is much more than the sugarcane jaggery alone? Did you know that jaggery has a long list of varieties that is eaten across India? Panela, jaggery, kokuto, hakura, rapadura are its different names across the world. But there are as many as 6 varieties of jaggery, the desi ‘Gur’ to exist in India. Jaggery is savored as the ultimate superfood during the winter season. Packed with the most important vitamins and minerals, the jaggery has no particular way to be consumed. You can add it as a sweetener in all the delicacies you make, or even start it by replacing sugar. Plus, it keeps you warm too. Thus, there is no way that you do not incorporate the ‘Gur’ to your diet.

First, let us have a look at all the available varieties of Gur and where do they belong to…and how you can also savor them. Check it out here:

Coconut jaggery

The coconut jaggery comes from the Southern part of India. It is made with the coconut tree sap by boiling and extracting out the nectar of it. Coconut jaggery is added for a nutty and caramel flavor. And it is simply power packed with benefits like, a boost in the energy levels, at the same time enhancing the digestion. This fine jaggery has a low glycemic index and is rich in antioxidants.

If you are consuming the coconut jaggery, have it in moderation. It is mostly added for a coconut taste to the ladoos, sweetness to the smoothies or any other baked item and as a substitute of sugar in beverages. And obviously, the coconut barfi is incomplete without the coconut jaggery powder.

Tadgola (Ice apple) jaggery

Down from the west, the Tadgola jaggery is made in Maharashtra, Tamil Nadu, Andhra and Kerala. It is made from the nectar or sap of the palmyra palm. The Tadgola jaggery is widely known and appreciated for the delightful creamy, sweet and smoky flavor it adds to any delicacy. It is also known as the Tal gur, Karupatti or palm jaggery and made from the ice apple. This jaggery is nutritious, helps in the internal cleansing of the body and even nourishes the skin.

Rest of the benefits are simply what every jaggery does. The tadgola jaggery is most commonly used in drinks and sweets by the locals.

Khejurer Gur

From the downward east, Bengal and Orissa is the local favorite jaggery the Khejurer Gur. It is made with the date palm sweet sap, as the name khejurur for khajoor and gur for jaggery. The Khejurer gur is available as patali (solid) and nolen or jhola (liquid).

For a deep caramel flavor, the Khejurur Gur is a must-have in the Bengali cuisine. It is very important for Pitha preparation. Famous Bengali sweets like Sandesh and Patishapta get their exotic flavor with the khejurur gur only.

The added benefits of the Khejurur Gur are visible with skin and hair, headaches, blood pressure and menstrual pain issues.

Black jaggery

Down from the Konkan and the beach state, the black jaggery is made in Goa from the locally grown sugarcane. It has got that robust, smoky and earthy feel. The unrefined sweetener is consumed for innumerable benefits it has. Firstly, with your digestion, then boosting up the iron levels keeping you aloof from anemia, and improving the skin, respiratory and bone health.

The black jaggery is mostly used in tea, coffee, sweet payasam and other desserts. It can also be sprinkled over biscuits and cookies.

Marayoor jaggery

This variety of jaggery is made in Kerala’s downward Western Ghat mountain region from fresh sugarcane juice. The crop is grown in Marayoor and Kanthaloor, Idduki district by the Muthuva tribe. It is a kind of a prized crop in the town of Marayoor, hence the name.

The Marayoor jaggery is natural and high quality with an undertone of brown or dark brown color and a non-sticky touch. It has own characteristic statement taste that is sweet in a non-salty manner. Not only for simply adding sweetness, the marayoor jaggery is also used as a key ingredient in Ayurvedic medicine. The Kerala sweets are not done without marayoor jaggery in them.

The universal ‘Sugarcane’ jaggery

The common ‘gur’ which is available all across India is the sugarcane jaggery. It is natural and refined made from the sugarcane juice, where we crush it to extract the juice, then filter and boil, and cool it when it turns out in the solid blocks. The sugarcane jaggery also is nutrient-efficient, has anti-oxidants, promotes digestive and bone health and maintains the immunity.

The sugarcane jaggery is the most prevalent type of jaggery eaten in India. It has a light to dark brown color with a sweet-salty taste.

With this, now you know the all the varieties of jaggery that people savor in India. and these days, not only for the taste or it being simply warm, people are switching to ‘gur’ for the potential health benefits it has. So, when are you opting for the healthy gur? Replace it with sugar this winters and see the optimum results to your health!