Palm Jaggery

Palm jaggery, also known as palm sugar or "karupatti" in Tamil, is a traditional, unrefined sweetener made from the sap of palm tree. The manufacturing and processing of palm jaggery involve several steps that ensure the final product retains its natural nutrients and distinct flavor.
Manufacturing and Processing Steps:
Sap Collection:
The process begins with the collection of sap from palm trees. Tappers climb the trees and make incisions on the flower clusters to extract the sap, which is collected in containers hung from the trees.
Boiling and Concentration:
The collected sap is then filtered to remove impurities and poured into large, shallow pans or cauldrons. It is boiled over a fire or other heat source to concentrate the sap and remove water. This boiling process helps to thicken the sap into a syrup.
Clarification:
Natural clarifying agents like lime or ash may be added to the boiling sap to separate impurities. The impurities are skimmed off, leaving behind a clearer syrup.
Cooling and Solidification:
Once the syrup reaches the desired consistency, it is poured into molds or spread out on flat surfaces to cool and solidify. The jaggery can be molded into blocks, cakes, or other shapes.
Final Product:
The end product is a rich, caramel-like jaggery with a deep, earthy flavor and a dark golden color. It retains many of the nutrients found in the original sap, including minerals like iron, calcium, and magnesium.