Gud (Without Masala) - Jaggery - Gudh

Jaggery, the traditional sweetener in Indian cookery, is a required component in both sweet and savoury recipes, regardless of region. Although sugarcane jaggery has been a staple in daily diets for hundreds of years, palm jaggery derived from toddy palm trees has recently gained favour.

Jaggery's healthy reputation is not a new occurrence. Elders giving away jaggery and ginger to assist folks remain warm during the winter or recover from a cold are childhood recollections.

Ayurvedic practitioners also recommend using jaggery or guda to improve metabolism and body heat generation.

It also protects the respiratory system and cleans the lungs, according to ayurvedic specialists. In a 90-day study conducted in 1994, 22 healthy albino rats were utilised to investigate how jaggery helped in the elimination of airborne pollutants from the lungs.

Seniors frequently use jaggery to sweeten their food. Its sweet, delightful flavour, one would think, is what makes it so popular. However, this naturally sweet food has a plethora of health benefits. It is essentially unprocessed sugar that is made mostly from raw, concentrated sugarcane juice that is boiled until solidified. It is also known as Gur and can be made from coconut sap or date palm sap (Nolen Gur in West Bengal). In the majority of India, jaggery is an important part of the diet. It is known in Kannada, Tamil, and Marathi as "bella," "Vellam," and "Gul," respectively. Before we go into the health benefits of this healthy food, let's look at how it differs from white sugar, honey, and brown sugar.