Jaggery, a natural sweetener made from sugarcane or palm sap, is widely used for its unique flavor and nutritional benefits. However, jaggery sold in markets may sometimes be adulterated with chemicals, artificial colorants, or impurities, reducing its quality and posing health risks.
Jaggery is a very important ingredient in Indian festivals, both culturally and gastronomically. It is used in most traditional sweets and offerings as a symbol of prosperity and purity. During Makar Sankranti, jaggery is mixed with sesame seeds to make tilgul laddoos. In Diwali, jaggery is used to prepare laddoos, chikkis, and other confections. Pongal, celebrated in Tamil Nadu, features the dish Sakkarai Pongal, made with jaggery, rice, and lentils. Jaggery is used in sweets like payesh and nolen gur sandesh in Bengali festivals. It is an essential component in festive rituals and feasts because of its association with auspiciousness and natural sweetness.
This makes it extremely important to assess its purity.
Check for artificial coloring
Pure jaggery typically has a natural brown or golden-yellow hue. An overly bright or shiny appearance may suggest artificial colorants.
Take a small piece of jaggery and dissolve it in a glass of water. Let it settle for a few minutes. Observe the solution. If the water changes color significantly, it indicates the presence of artificial dyes.
Pure jaggery will dissolve without releasing any artificial color.
Detect adulterants like chalk powder
Sometimes adulterants like chalk powder or washing soda may be added to increase weight.
Dissolve a small piece of jaggery in water. After the jaggery dissolves, check for sediment at the bottom of the glass. If white sediments settle, it indicates the presence of chalk powder or washing soda. Pure jaggery will dissolve completely without leaving a residue.
Check the texture
The texture and hardness of jaggery can indicate adulteration.
Break a piece of jaggery with your hands. Observe its texture. Pure jaggery is generally soft, easy to break, and slightly sticky. Adulterated jaggery may feel excessively hard or grainy due to additives like sugar crystals or chemicals.
Check for adulterants that are used to increase shelf life
Sulfur compounds are sometimes used during processing to improve jaggery’s appearance and shelf life.
Dissolve a piece of jaggery in water and add a few drops of hydrochloric acid. Observe for bubbles or froth. If frothing occurs, it indicates the presence of sulfite.
Taste it
The natural taste and aroma of jaggery are reliable indicators of purity.
Take a small piece of jaggery and taste it. Pure jaggery has a sweet, earthy flavor and a slightly caramel-like aroma. Adulterated jaggery may taste overly sweet or chemically altered. If the taste feels unusually sharp or chemically intense, it may be adulterated.
Check melting behaviour
Adulterated jaggery may contain added sugar, which affects its melting properties. Heat a small piece of jaggery in a pan. Observe how it melts. Pure jaggery melts uniformly and forms a thick liquid without separating. Adulterated jaggery may leave behind sugar crystals or residues.
Test for mineral oil
Mineral oil is sometimes added to give jaggery a shiny appearance.
Rub a piece of jaggery between your fingers. If it feels greasy or leaves an oily residue, it may contain mineral oil. Pure jaggery does not leave any greasy texture.
Authentic jaggery is dark in colour
As per FSSAI, pure jaggery is always dark in color. It warns against the golden yellow jaggery that are sold in the market.
“Jaggery is manufactured by boiling juice extracted from sugarcane. It is a powerhouse of essential minerals like iron, zinc and chromium. Adulterating Jaggery with sugar, artificial colours and excessive chemicals for bleaching not only takes away the good qualities, but also pose a health hazard,” food safety officials have said.
