Kolhapur, Maharashtra, India
GST : 27AAGCK4424M1Z9
Verified
Add Review
Our Products
Jaggery in Ayurvedic Medicines :
Jaggery in Asava and Arishta - Asava and Arishta are the fermented Ayurvedic products. They contain natural self generated alcohol, ranging from 5 – 12 %. Dasamoolarishtam andAshokarishta – are two good examples of Arishta and Kumaryasava is an example for Asava.In these Asava and Arishta preparation, jaggery is used as a source of sugar. With the help of natural yeast, sugar in the jaggery is converted into alcohol with the help of natural yeast (present in some herbs, used in the medicines). During the process of this conversion, the water soluble and alcohol soluble active principles get dissolved into the liquid medium, and thus the medicine gets prepared in about 1 – 2 months of time. In these asava and arishta preparations, jaggery was made into a paste with lime powder, applied over a long strip of cloth. This was used to seal the cap of vessels. This was useful to prevent entry of air inside the arishta vessel, helping in anaerobic fermentation.
Syrups- Jaggery is used as a the sugar base in some syrups. Example: Raktansoo syrup
Herbal jams – Lehyam:Jaggery is used as the sugar base to prepare some herbal jams, like Kalyanaka Guda and Shatavari gulam
Tablets Jaggery is used as base for many tablets. Apart from acting as a good binding agent, it also adds immense medicinal value to the tablet. Example: Pranada Gutika and Vyoshadi Vatakam
Kashayam - In some herbal water decoctions, the decotion is traditionally advised to be taken along with jaggery. Example: Pathyaksha Dhatryadi kashayam
Guda Varti -Guda varti is ancient equivalent to modern rectal suppositories. They are administered through rectal route to relieve constipation and for other therapeutic effects. For Varti, usually jaggery is used as the base. Jaggery starts melting in a little above room temperature. Rectal temperature is quite sufficient to melt the jaggery. So, while it melts, it releases the other herbs in the Varti into the rectal area, thereby, it acts as a carrier for other herbal powders.
Manufacturing Process -Jaggery holds a very special place in Indian cuisines. The distinctive salty-sweet taste of Jaggery has made it suitable for preparing many sweets that have formed the cultural identity of many festivals in India. ‘Tilgud’ a special delicacy prepared from Jaggery, and is generally consumed in the winter, is one such popular preparation made in certain parts of India. Considered healthier than the popularly used white sugar, Jaggery is also used in many Ayurvedic medicines. But Jaggery is best when consumed. Jaggery retains not only all the sucrose but all the other natural nutrients like calcium, phosphorous, magnesium and potassium. The commercially available Jaggery is made by adding certain chemicals to regulate the hardness and color of Jaggery, but it is very harmful for the health. The chemical contamination in Jaggery comes not only in its preparation stage, but right from the beginning when the sugarcane is grown. Being a very profitable cash crop, sugarcane plantations are often grown with lots of chemical fertilizers to ensure quality harvest. So good quality Jaggery essentially requires not only chemical free manufacturing but also chemical free sugarcane produce. The land is first tilled with oxen and then natural organic fertilizers like cow dung is applied. Cow dung manure contains different types of microbes that enrich the soil with essential nutrients. Usually 5 Tons of cow dung manure is used in 1 acre of land. The land is again tilled and then the sugar cane is planted. While planting the sugarcane cuttings care should be taken to ensure that the entire cutting is under the soil. Sugarcane requires good amount of water and it is supplied once in every 15 days. To protect the sugarcane from pests Cow urine diluted to 5% can be sprayed if required. Usually it takes about 9-11 months for the sugarcane to be ready for harvesting. Now it’s time for harvest. Sugarcane is harvested manually using a large chopping tool, which is sharp on one side and blunt on the other. While the sharp end serves to cut the cane, the blunt end is used to clear the leaves off the cane Then the sugarcane juice is extracted from the cane and is collected in a huge cauldron. Then a small portion of lime (200 gms in 200 lt of juice) is added to the sugarcane juice and set to boil. As the liquid begins to boil the molasses is separated out. The removed molasses can be used as cattle feed. As the temperature of the liquid raises it begins to foam and gradually the foam vanishes. At a certain stage the juice begins to boil, which is identified by formation of bubbles. By raising the stirring spoon one will observe that the consistency of the juice is still liquid-like. Upon further boiling the juice condenses into a thick viscous liquid, which is called Kakvi. Popularly used as a sweetening agent, this liquid Jaggery is very popular in this part of India. For making Kakvi, the boiling process is stopped at this stage and the liquid is allowed to cool, after which it is bottled. For making Jaggery, the Kakvi is further boiled until the liquid becomes even thicker. While stirring a small portion of the boiling liquid is poured in a mug of water and cooled. While cooling it is made into a ball of Jaggery. This ball is hit against the inner surface of the cauldron and the sound is heard. If the sound is loud and clear, it is understood that the Jaggery is ready. However instead of making a loud clang, if the ball makes a damped sound, it is understood that the liquid needs further boiling. Using this simple traditional technique, Jaggery makers since ages have found the perfect temperature at which the sugarcane juice turns to Jaggery. Once the right temperature is reached the boiling is stopped and the liquid is then transferred into a flat pan, to facilitate faster cooling. The liquid is stirred in the pan and when it cools down sufficiently, it is transferred into various moulds of different shapes and sizes. The Jaggery is than left aside to solidify and after a day it is extracted out of the mould and is ready for use
Jaggery Powder-We are named as one of the foremost Jaggery Powder manufacturer from Maharashtra, India. We offer good quality natural jaggery powder which is used for adding sweet taste and natural flavor to variety of recipes and dishes. Jaggery Powder is made by concentrating the wholesome richness of sugarcane juice after removing the impurities from the resulting syrup; the nutrients of the natural sugarcane juice make it a healthy and natural sweetenerHealth Benefits Even in these times of exotic chocolates & candies, our age-old traditional Gur or Jaggery remains a popular choice in most homes. Concentrating the rich & wholesome sugarcane juice makes Jaggery. In the manufacture process, only the impurities are removed and all the nutrients that would normally be present in the sugarcane juice are retained, making it a very healthful product.
