Jaggery

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Jaggery is also known as sukari nguru in swahili and in different parts of the world as ukuru (Sri Lanka), gur (India), raspadura (Brazil), panela (Colombia). It has been used as a sweetener in Ayurvedic Medicine for 3000 years. 

Jaggery is a wholly unrefined natural sugar that is produced without use of chemicals and is nutritionally comparable with honey, with no chemical additives. Sugarcane is crushed to remove the juice. It is then heated to remove excess water and then allowed to cool and dry.


The mineral content of jaggery is much higher than that of white sugars, containing calcium, phosphorus, magnesium, potassium and iron and traces of zinc and copper. It is also a source of folic acid, proteins and B-complex vitamins. It has been shown to prevent tooth decay, is a good source of energy, prevents rickets, thrush, nutritious anaemia and constipation in infants. In arid areas of Kenya many people who cannot afford more than one meal a day eat a few grammes of jaggery to give themselves an energy boost during the day. It is also reported to be beneficial for the healing of wounds internally and externally.

This is a pure sugar produced from our homegrown cane. It is healthy and has been used in Ayurvedic medicine for millennia. There is no healthier sweetener. Not calorie free, but unlike synthetic products our product is completely traceable from farm to packaging and is an environmentally friendly product.

Jaggery on porridge or plain yoghurt brings a new taste to your table.

Our jaggery is produced in 500 gm. and 1 kg. cones and also as a powder in 500 gm. packets.

The Process

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Step 1

Our homegrown cane

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Step 4

Setting the jaggery into cones

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Step 2

Crushing the juice from the cane

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Step 5

Crushing the jaggery into sugar

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Step 3

Boiling the juice 

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Step 6

The finished product

Jaggery Distributors

List of our jaggery distributors

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