Tag: Shakkar

According to traditional South Asian food producers, shakar is essentially a powdered or granulated form of jaggery, whereas gud is the solidified block. The terms are often used interchangeably, but understanding their subtle differences is key to appreciating these popular natural sweeteners.

Over 70% of the world's jaggery production comes from India, where it is known by many names. However, a common point of confusion arises with the terms 'jaggery' and 'shakkar,' especially for those navigating the world of traditional Indian and South Asian sweeteners. While often used interchangeably, these two products have distinct characteristics that are important to understand for cooking and health purposes.

While often marketed as a healthier alternative, the primary component of shakkar is, in fact, sugar, specifically sucrose. This unrefined product, also known as jaggery powder, retains minerals from the sugarcane juice, unlike heavily processed white sugar, but it is not sugar-free.

Over 80% of jaggery produced globally comes from India, where traditional sweeteners like mishri and shakkar are highly valued. Though both are derived from sugarcane, a key distinction exists concerning what is the difference between mishri and shakkar and their processing methods, which significantly impacts their texture, nutritional content, and uses.

Despite popular belief that it is a 'healthier' alternative, shakkar, also known as jaggery, is a form of unrefined sugar and can cause blood sugar spikes. Its minimal processing retains certain minerals, but this does not negate its high sugar content, which has a significant impact on blood glucose, especially for individuals with diabetes.

While refined sugar provides only 'empty calories' without any vitamins or minerals, shakkar, also known as jaggery, retains trace minerals and vitamins from its source, making it a more nutrient-rich sweetener. This comparison explores the real nutritional benefits of shakkar over its refined counterpart.