Tag: Khandsari sugar

According to ancient Ayurvedic texts, khandsari sugar has been used for over 2,000 years, prized for its holistic properties. This longevity contrasts sharply with modern, highly processed white sugar, prompting many to question the actual difference between normal sugar and khandsari sugar.

According to ancient Indian texts, khandsari sugar was first created over 2,000 years ago as a form of handcrafted sugar. This history leads many to wonder: is khandsari sugar processed, or is it truly a raw sweetener?

In Ayurveda, desi khand is believed to help balance the body's doshas, a claim supported by its minimal processing compared to refined sugars. Patanjali Khand is a branded version of this traditional Indian sweetener, marketed as a healthier alternative to conventional white sugar.

Over 90% of commercially available brown sugar is simply refined white sugar with molasses added back in, a process that differs fundamentally from the traditional, minimally processed method used to make Khandsari sugar. This distinction in production is the core difference between brown sugar and Khandsari sugar, impacting their flavor, texture, and nutritional value.