Jaggery is known by multiple names, which vary according to the country and presentation.
Among the most popular are: piloncillo, rapadura, papelón, panocha, and chancaca, which in Nahuatl means "brown sugar".
In Pakistan and India, it is called jaggery or gur, showing its extensive global dissemination.
The Origins of Jaggery
During the colonial era, culinary mestizaje led to the cultivation of sugarcane.
New production techniques emerged, simplifying the process and making jaggery the favorite sweetener of farmers.
African slaves played a crucial role in this industry. Their labor was essential for jaggery production in countries where sugarcane was cultivated.
How is it made?
Jaggery is obtained from sugarcane juice or syrup, which is boiled, molded, and dried.
After a purification process, it becomes the brown sugar we all know.
Its applications are as varied as its names. Mainly, it is used as a sugar substitute in various recipes.
Additionally, it is the star ingredient in traditional drinks like Venezuelan papelón and Colombian agua panela. It is also used to prepare typical sweets and delicious desserts.
