Sugar and Jaggery are two common sweeteners used througout the world. Though, both jaggery and sugar are obtained from same sources, they are much different in their properties and benefits.

Just as even two identical twins born of the same parents are different in many respects; jaggery and sugar, born of the same sugarcane juice are different from each other. These differences must be kept in mind for their proper use. Let us have a look at these differences.

• Difference in Colour: Sugar and Jaggery are totally different in colour.
  • Sugar: Sugar sports a bright white colour, reminiscent of those Black & White classics.
  • Jaggery: Jaggery shows some true Eastman colours, ranging from golden yellow to golden brown, brown, dark brown and like that of dark chocolate, depending upon the extent to which it was cooked.

• Difference in Texture: Sugar and Jaggery vary greatly in texture.
  • Sugar: Sugar is solid, hard and crystalline.
  • Jaggery: Jaggery is semi solid, softer than sugar and amorphous.

• Difference in Processing: The first stage of manufacture of jaggery and sugar remains the same, i.e. boiling of sugar cane juice. It changes later on, as follows.
  • Sugar: Thereafter, in case of sugar, this syrup is treated with charcoal (preferably bone charcoal) to absorb unwanted particles and to give a clear, transparent solution. This solution, on condensation and crystallization, gives our well known sugar.
  • Jaggery: In case of jaggery, there is neither any treatment with any kind of charcoal nor there is any kind of crystallization. That is why, in India, particularly among Hindus, jaggery is considered sacred while white sugar is not. For jaggery, the mother syrup is boiled and boiled continuously until it is formed into a thick paste, which is when poured into molds to make blocks of jaggery of desired quantity.

• Difference in Composition: Both Jaggery and Sugar are predominantly made up of sucrose. But, there are some differences.
  • Sugar: Only sucrose (C12H22O12).
  • Jaggery: Predominantly sucrose (C12H22O12), with traces of mineral salts, iron and some fibre.

• Difference in Influence on Health: Although both Jaggery and Sugar are meant for providing energy for the body, but again, their mode of energy release is somewhat different.
  • Sugar: Being one of the simplest available forms of sucrose, it is instantly absorbed in blood and releases a burst of energy. This may prove harmful for some internal organs such as kidneys, eyes, brain etc., particularly for patients of diabetes. Again, for some unknown reason, sugar solution in water is considered cooling in nature. So, in some places, it is not recommended to take sugar when someone has cold.
  • Jaggery: Jaggery is far complex than sugar, as it is made up of longer chains of sucrose. Hence, it is digested slower than sugar and releases energy slowly and not spontaneously. This provides energy for a longer time and is not harmful for the body. But this does not certify it fit for consumption by diabetics, because ultimately it is sugar. Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anaemic or lack iron. Again, jaggery also contains of traces of mineral salts (you might have experienced this, that jaggery leaves a hint of salt on tongue) which are very beneficial for the body. These salts come from the sugar cane juice where it is absorbed from the soil. Furthermore, jaggery is very good as a cleansing agent. It cleans lungs, stomach, intestines, oesophagus and respiratory tracts. Those who face dust in their day to day life are highly recommended to take a daily dose of jaggery. This can keep them safe from asthma, cough & cold, congestion in chest etc. Read more about the benefits of jaggery

• Difference in Cultural Aspects: Sugar and Jaggery turn out to be just the opposite when it comes to the cultural aspects.
  • Sugar: It has almost no place in Indian culture or religious activities, perhaps because it is considered of foreign origin and made with the help of bone charcoal.
  • Jaggery: Jaggery has an important place in Indian culture, and perhaps also in the culture of any country where it is made, most probably because it is indigenous. In India, it is offered to Gods and Goddesses used in many religious ceremonies because it is considered holy, as it does not involve any usage of bone charcoal.

• Difference in Industrial Aspects and Marketing: Again, there are some big differences.
  • Sugar: The sugar industry is very much organized and highly mechanized, as almost all the sugar coming to the market is manufactured in sugar mills run by big companies. Hence, sugar is branded and it has a big influence on the CPI and thus on the economy.
  • Jaggery: Despite the fact that jaggery manufacturing is being practiced for centuries, much before sugar came into being and that there is a big market for it, this industry is still not organized and could not come out of the realms of the rural areas. Most of the jaggery comes from the remote rural places and reach the market through agents. Unlike sugar, jaggery is known by the place of its manufacture and not by brands.

• Difference in Culinary & Industrial Uses: But natural, these differences are most interesting to discuss about (you know why).
  • Sugar: You name it, and you have it! Sugar is there in almost every sweet thing. The whole of the sugar-boiled confectionary industry is dependent on sugar. It is used in bakery items like breads, cakes, biscuits, cookies and other bakery products; in almost every sweet dish cooked in households and also in dishes other than sweet dishes to add taste; in sorbets, syrups, jams, jellies, sauces, marmalades, squashes, soft drinks, packed fruit juices and sweetened milks, milk chocolates, ice creams, ice candies, condensed milks and….., this list goes infinite. It is also used in some medicines. Sugar is caramelized and mixed with a number of food items and beverages, including alcoholic beverages, to add taste, colour and aroma.
  • Jaggery: Although jaggery is not so widely used as sugar, still it is very popular in Indian culinary practices. It is used in curries, lentil soups and other preparations. It is almost an integral part of country sweets made by combining ground nuts, grams, sesame seeds, rice flakes, puffed rice, popped rice, cashew nuts, almonds and wheat and gram flour snacks with jaggery. These sweets are extensively consumed during winter all over India and they provide with nutrition and warmth to combat the cold. There is one big industrial use of jaggery, and that is in manufacturing of alcoholic beverages, particularly Rum. Rum, in many cases, is made by fermenting jaggery.

• Difference in Availability: This difference is big, just read out!
  • Sugar: It is available almost anywhere in the world now (please leave the dense forests of Amazon and Africa and the Everest). So, you don’t even need to think about its availability. Just make a wish and it is there.
  • Jaggery: Now this is may give you a lot of trouble finding it if you are not living in a country where jaggery is not manufactured. It is exported to very few countries from the countries where it is produced, due to the fact that since it contains a lot of moisture and often melts on heating and also catches fungus easily. Hence, its transport and storage is a problem. Still, you may be able to get your hands on some if you search those shops who keep Indian or Asian food articles. Date Palm Jaggery and Palmyra Jaggery are even more rarely available than Sugar Cane Jaggery; the reason being it’s very less production.
    So that was a comparative analysis of sugar and jaggery. Those who have not tasted jaggery yet, just go for it. You will like its great taste.

This article is written by Aparup Mukherjee. Photograph by Fritzs.

Sources:
i. My own experiences with jaggery as I have seen making it since my childhood.
ii. Wikipedia Pages (For information regarding jaggery made in Myanmar).
iii. NCERT Text books for schools in India.
iv. Various reports on jaggery published in News Papers, Health Magazines and other media.