Origins and Production
Jaggery is made of the products of both sugarcane and the date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, and Sri Lanka. In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than jaggery coming from other sources. All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in a large shallow round-bottom vessel.
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