Out of Stock Palmyra Jaggery - Organic

Palmyra Jaggery - Organic

  • Known in India as sugar for diabetics, Palmyra Jaggery, is low on the glycemic index and has nourishing levels of both B vitamins and a host of essential minerals.
  • This 100% natural and unrefined sugar made from the palmyra palm sap holds a special place in Indian culture.
  • Used in many rituals and customs this food is considered sacred as it is often consumed before an important journey or after a birth or death...

More details

New product
- -


This product is no longer in stock. Subscribe below to be notified when available.

Customer ratings and reviews

Nobody has posted a review yet
in this language

Palmyra Jaggery comes from the palmyra palm plant which takes about 15 years to bear fruit. Traditionally every part of this tree is used for the production of some type of item. The leaves are used for roofing on houses, fibers are used for weaving baskets and wood of the dead trees are used as building blocks. The palm jaggery is one of three unique types of palm trees (the others being coconut and date palm) that have been known to produce a sweet tasting sap. This sweet sap is traditionally harvested 2 times daily between the months of March and December. Collecting this sap is a labor of love and has to be done by hand to not destroy these trees. Therefore this process is slow and time-consuming.

Both sugar and jaggery may be obtained from the same source but they are very different in many ways in regards to their properties and nourishing qualities. Refined, dead, white sugar often has a bright white color while jaggery’s color, depending on the extent it was cooked, can range from bright yellow to a deep dark brown like coffee. While regular sugar has a very heavy hard and solid texture, jaggery is much softer with less shapely characteristics. Regular refined sugar is only made up of sucrose while jaggery is a nutrient dense sucrose with B vitamins, mineral salts, iron, and some fiber. It is these specific differences that set this food apart from its unhealthy partner in crime. Jaggery is made up of long chains of sucrose which allows it to digest and release slower into the body. Therefore with no spikes, it produces much less harm which may possibly make it a safe food for diabetics. Jaggery is also known to naturally gather a large number of ferrous salts during its preparation in iron vessels allowing it to be a nourishing tool for those looking for a natural source of iron.  

Palmyra jaggery is very nutrient dense with 24 nutrients. On average it contains 1.04% protein, 0.19% fat, 76.86% sucrose, 1.66% glucose, 3.15% total minerals, 0.861 % calcium, 0.052% phosphorus; also 11.01 mg iron per 100 g and 0.767 mg of copper per 100 g.  Palmyra sugar has a glycemic level of 41 which is low. This superfood makes almost any dish taste great whether it is a simple cup of coffee or baked goods. For a taste comparison with white sugar, the palm sugar will be about 80% as sweet so keep this in mind when adding it to food. 

Some possible traditional uses of Organic Palmyra Jaggery Powder may include:

  • Possible nourishing source of minerals
  • Natural source of iron
  • Low glycemic food
  • May support healthy digestion
  • Maybe a safe food for diabetics
  • Glycemic index (GI) rating: 38 = low
  • A possible source of energy

Constituents of Palmyra Jaggery include:

  • Calcium, Magnesium, Potassium, Phosphorus, Iron, Copper

This product is 100% natural and minimally processed. Taste, smell, texture, and color may vary from batch to batch. Due to its nature, this powder tends to clump. If clumping occurs, lay the bag on a flat surface and place a towel over the bag. Then pound on the bag until the clumps break up. The towel will help protect the bag from damage.

Suggested Use: Mix 1 teaspoons to recipes, juice or add to your favorite smoothie.

Mixing Suggestions: To increase flavor and nutritional profile combine with our organic ginger and cinnamon powders.

Botanical Name: Borassus flabellifer.

Other Names: Gula melaka, gula merah, karupatti, thati bellam, Pamlyra Palm Sugar, Palmyra Jaggery.

Parts Used: Palmyra Sap (only the nectar).

Ingredients: Palmyra Jaggery.

Origin: Grown and extracted in India. Packaged with care in Florida, USA.

Certifications: Certified USDA Organic.

How to Maintain Optimum Freshness:

  • This product is packaged in airtight stand-up, resealable foil pouches for optimum freshness.
  • Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency.
  • Keep this product in a cool, dark, dry place.
  • This product is natural and minimally processed.
  • Taste, smell, texture, and color may vary from batch to batch. Go here to learn why our products may naturally vary.

The Important Protections we take to Bring you Safe & Nutritious Superfoods:

Please go here to discover the important steps we take to deliver fresh, quality nutrition.

Bulk Quantities?

Need to order a large quantity of our products? We’d be happy to help! Please contact our Bulk department to discuss the details.



1. "New improvements in jaggery manufacturing process and new product type of jaggery". http://www.panelamonitor.org. Retrieved 2014-08-30.

2. Uppal, S. K., and Sharma, S. (2002). Effect of storage temperatures on jaggery (gur) quality of sugarcane varieties.J. of Food Science and Technology, (In press).

3. "Jaggery and Confectionery". APEDA, Ministry of Commerce & Industry, Government of India. Retrieved 2009-06-19.

4. Kalra, J.I.S.; Das Gupta, P. (1986). Prashad Cooking with Indian Masters. Allied Publishers Private, Limited. p. 10. ISBN 9788170230069. Retrieved 2015-09-13.

5. "Brown Sugar from Okinawa | Art of Eating". artofeating.com. Retrieved 2015-09-13.

6. http://www.organicfacts.net/nutrition-facts/others/what-is-jaggery.html

7. http://easyayurveda.com/2013/02/20/jaggery-health-benefits-and-usage-ayurveda-details/

8. http://www.coopsugar.org/, accessed December 18, 2007.

9. http://www.financeindia.org/Abstracts.htm, accessed December 18, 2007.

10. http://www.sundaytimes.lk/060903/ft/2.1.html, accessed December 18, 2007.

11. Uppal, S.K. andSharma, S. (1999b). Evaluation of new sugarcane varieties for jaggery (gur) quality and their shelf life in airtight containers during rainy season.Indian Sugar,XLIX: 701–704.

12. Adams O, Kaufman S, Lagadere M. Safety Smart. Sherman Oaks, CA. 2007.

13. World Health Organization, International Society for Burn Injuries. Injuries & violence prevention—facts about injuries. Burns, August 2004.

14. American Burn Association Prevention Committee. Scalds: A Burning Issue—A Campaign Kit for Burn Awareness Week 2000.

15. Agarwal, M. L., Dua, S. P. andDixit, G.S. (1988). Manufacture and storage of gur in India- A review. Bhartiya Sugar,13: 45–50.

16. Baboo, B. andSingh, K. (1986). Jaggery storage research in India (1935—1984) - A review. J. Institution of Engineers (India),66: 76–80.

17. Baboo, B. (1993). Post harvest technology for improving productivity and quality of gur. In sugercane Research and development in subtropical India. Eds. G.B. Singh and O.K. Sinha pp 295–310.

18. Baboo, B. (1999). Sugarcane processing for health-friendly sweetener - gur.Sugar Crops Newsletter,9(1): 4–6.

19. Kapur, J. andKanwar, R. S. (1983). Studies on storage of gur in Punjab.Maharasthra Sugar,8: 45–49.

20. Roy, S. C. (1951). Gur monograph. IIST, Kanpur: 285–288.

21. Uppal, S. K. andSharma, S. (1999a). Evaluation of different methods of jaggery (gur) storage in subtropical region.Ind J of Sugarcane Technology,14: 17–21.

22. https://www.ayurtimes.com/jaggery-nutritional-value-nutrition-facts-analysis/

23. Personal Communication, Christian Medical Center Vellore, Pediatric Nursing, 2006.

23. "Media | Practical Action" (PDF). Itdg.org. Retrieved 2011-09-28.

24. https://www.getthegloss.com/article/healthy-but-tasty-sugar-alternatives-explained

25. Thakur, A.K. In Potential of jaggery (Gur) manufacturing in Punjab state, Proceedings of the national seminar on status, problems, and prospects of jaggery and khandsari industry in India, IISR, Lucknow, Dec. 2–3, 1999; Singh, J.; Ed.; AICRP on Jaggery and Khandsari: Lucknow, 2002.

26. Pattnayak, P.K.; Misra, M.K. Energetic and economics of traditional gur preparation: A case study in Ganjam District of Orissa, India. Biomass & Bioenergy 2004, 26, 79–88.

27. Dalibard, C. Overall view on the tradition of tapping palm trees and prospects for animal production. Livestock Research for Rural Development 1999, 11(1), 1–37.

28. Singh, J. In Research contributions of All India Coordinated Research Project on processing, handling and storage of jaggery and khandsari, Proceedings of the National Seminar on Status, Problems and Prospects of Jaggery and Khandsari Industry in India, IISR, Lucknow, Dec. 2–3, 1999; Singh, J.; Ed.; AICRP on Jaggery & Khandsari: Lucknow, 2002.

29. Sahu, A.P.; Paul, B.N. The role of dietary whole sugar- jaggery in prevention of respiratory toxicity of air toxics and in lung cancer. Toxicology Letters 1998, 95 (1), 154.

30. Rice, P.; Selman, J.D.; Abdul-Rezzak, R.K. Effect of temperature on thermal properties of ‘Record’ potatoes. International Journal Food Science and Technology 1988, 23, 281–286.

31. Unklesbay, N.; Unklesbay, K.; Hsieh, F.; Sandik, K. Thermophysical properties of extruded beef/corn flour blends. Journal of Food Science 1992, 57 (6), 1282–1284.

32. Nesvadba, P.; Eunson, C. Moisture and temperature dependence of thermal diffusivity of cod minces. Journal of Food Technology 1984, 19, 585–592.

33. Taiwo, K.A.; Akanbi, C.T.; Ajibola, O.O. Thermal properties of ground and hydrated cowpea. Journal of Food Engineering 1996, 29, 249–256.

34. Maruolis, Z.B.; Saravacos, G.D.; Krokida, M.K.; Panagiotou, N.M. Thermal conductivity prediction for food stuffs: Effect of moisture content and temperature. International Journal of Food Properties 2002, 5 (1), 231–245.

35. Oliveira, G.S.; Trivelin, M.O.; Lopesfilho, J.F.; Thomeo, J.C. Thermo-physical properties of cooked ham. International Journal of Food Properties 2005, 8 (2), 387–394.

36. Singh, R.P. Heating and cooling processes for foods. In Handbook of Food Engineering; Heldman, D.R.; Lund, D.B.; Eds Marcel Dekker: New York, 1992; 247–276.

37. Sweat, V.E. Experimental values of thermal conductivity of selected fruits and vegetables. Journal of Food Science 1974, 39, 1080–1083.

38. Krokida, M.K.; Panagiotou, N.M.; Maroulis, Z.B.; Saravacos, G.D. Thermal conductivity: Literature data compilation for food stuffs. International Journal of Food Properties 2001, 4 (1), 111–137.

39. Wallapapan, K.; Sweat, V.E. Thermal conductivity of defatted soy flour. Transactions of the American Society of Agricultural Engineers 1982, 25 (5), 1440–1444.

40. Maccarthy, D.A. Effect of temperature and bulk density on thermal conductivity of spray-dried whole milk powder. Journal of Food Engineering 1984, 4 (4), 249–263.

41. Kent, M.; Christiansen, K.; van Haneghem, I.A.; Holtz, E.; Morley, M.J.; Nesvadba, P.; Poulsen, K.P. Cost 90 collaborative measurements of thermal properties of foods. Journal of Food Engineering 1984, 3 (2), 117–150.

42. Singh, P.C.; Singh, R.K.; Bhamidipati, S.; Singh, S.N.; Barone, P. Thermo- physical properties of fresh and roasted coffee powders. Journal of Food Process Engineering 1997, 20 (1), 31–50.

43. Maroulis, Z.B.; Drouzas, A.E.; Saravacos, G.D. Modelling of thermal conductivity of granular starches. Journal of Food Engineering 1990, 11, 255–271.

44. Sabliov, C.M.; Heldman, D.R. A predictive model for thermal conductivity of an intermediate moisture granular food. Journal of Food Process Engineering 2002, 25 (2), 91–107.

45. Tenou, E.; Fitzpatrick, J.J.; Synnott, E.C. Characterisation of food powder flowability. Journal of Food Engineering 1999, 39, 31–37. 886 RAO, DAS, AND DAS

46. Vega, C.; Esther, K.; Xiao, D.C.; Roos, Y.H. Solid-state characterization of spray-dried ice cream mixes. Colloids and Surfaces B: Biointerfaces 2005, 45, 66–75.

47. Linden, G. Methods of particle size analysis. In Analytical Techniques for Foods and Agricultural Products; Melcion J.P.; Monredon, F.De.; Eds.; VCH Publishers: New York, 1996; 229–248.

48. Association of Official Analytical Chemists. Official methods of analysis. AOAC: Washington, DC, 1998.

49. Jagannadha Rao, P.V.K.; Das, S.K.; Das, M. Moisture sorption isotherms of sugarcane, palmyra and date-palm jaggery. Paper presented, American Society of Agricultural and Biological Engineers Annual International Meeting (paper no. 063007), July 9–12, 2006, Portland, OR.

50. Sharma, D.K.; Thompson, T.L. Specific heat and thermal conductivity of sorghum. Transactions of the American Society of Agricultural Engineers 1973, 16 (1), 114–117.

51. Fontana, A.J.; Wacker, B.; Campbell, C.S.; Campbell, G.S. Simultaneous Thermal conductivity, Thermal resistivity, and Thermal diffusivity measurements of selected foods and soils. Paper presented, American Society of Agricultural and Biological Engineers Annual International Meeting (paper no. 016101), July 30–Aug. 1, 2001, Portland, OR.

52. Perez-Alegria, L.R.; Ciro, H.J.; Abud, L.C. Physical and thermal properties of parchment coffee bean. Transactions of the American Society of Agricultural Engineers 2001, 44 (6), 1721–1726.

53. Sweat, V.E. Thermal properties of foods. In Engineering Properties of Foods; Rao M.A.; Rizvi, S.S.H.; Eds.; Marcel Dekker: New York, 1986; 99–138.

54. Origin. Non-Linear Curve Fit., Ver.6.1 2000, Origin Lab: Northampton, MA, 2000.

55. Microsoft Office Professional Edition. Microsoft Office Excel 2003, Microsoft, Inc.: Redmond, WA, 2003.

56. Muramatsu, Y.; Tagawa, A.; Kasai, T. Effective thermal conductivity of rice flour and whole and skim milk powder. Journal of Food Science 2005, 70 (4), 279–287.

57. Singh, R.P.; Heldman, D.R. Thermal conductivity of selected food products. In Introduction to Food Engineering, 3rd ed.; Elsevier: New Delhi, 2004; 599.

58. Kostaropoulis, A.E.; Saravacos, G.D. Thermal diffusivity of granular and porous foods at low moisture content. Journal of Food Engineering 1997, 33, 101–109.

10 other products in the same category:

Customers who bought this product also bought: