Grown in the majestic Brahmaputra Flood Belt of Upper Assam, North East India. 100% Natural Chemical-Free. The Sugarcane is absolutely pure ; free from any Chemicals and Pesticides traces. Very premium variety & Sweet. Jaggery Powder INR Rs. 160/- per kg US$ US$2.00 per kg MOQ - 1000 Kgs Prices are FOB - Guwahati INDIA. Pure Nutrition, Zero Chemicals!
Jaggery Powder from Nzac Foods: Jaggery is a type of unrefined sugar made from sugar cane or palm. It's sometimes referred to as a non-centrifugal sugar, because its not spun during processing to remove the nutritious molasses. Jaggery is made using traditional methods of pressing and distilling palm or cane juice. Jaggery is made by evaporating the water from sugar cane juice or palm sap. It is sold as a block, liquid or granules.
Jaggery Cubes: Known for immense health benefits. made from finest Sugarcane juice. natural taste and sweetness. Completely Chemical Free.
Certificate : "Organic EU/Organic USDA/Halal/Iso/ Gmp/Fssai/Spice board/FDA/HACCP" Shape : Powder Weight in kg : 25 kg Shelf Life : 3 Years MOQ : 100-1000 kg
Sugarcane jaggery, commonly known as "Gur", is an unrefined natural sweetener made from sugarcane juice. Unlike refined sugar, it retains essential minerals, vitamins, and antioxidants, making it a healthier alternative. It has a rich, caramel-like flavor and is widely used in cooking, baking, etc. Health Benefits of Sugarcane Jaggery Rich in Iron & Minerals Improves Digestion Detoxifies the Body Boosts Energy Levels Strengthens Immunity Regulates Blood Pressure Uses of Sugarcane Jaggery Sweetener for Beverages Used in tea, coffee, and herbal drinks. Cooking & Baking Used in traditional sweets, curries, and desserts. Alcoholic & Non-Alcoholic Beverages Used in jaggery-based drinks and fermented beverages.
Jaggery, also known as gur in Hindi, is a traditional non-centrifugal cane sugar consumed in some countries in Asia and the Americas. Jaggery is made by concentrating sugarcane juice or sap from palm trees. The juice is boiled to produce a thick, concentrated syrup, which is then solidified and moulded into blocks or cakes. The primary ingredient in jaggery is either sugarcane juice or sap from date palms, coconut palms, or other palm trees. The natural concentration of sugars gives jaggery its sweet taste.
Jaggery is a natural, unrefined sweetener made from sugarcane . It has a rich, caramel-like flavor and is often used in traditional sweets and beverages. Taste: Sweet with a molasses-like flavor Uses: Great for desserts, drinks, and cooking as a healthier alternative to refined sugar. Storage: Store in a cool, dry place to prevent moisture. Product Origin- India MOQ- 25 KG Packaging- Customizable to meet requirements
Pattern Type: Alligator Closure Type: Cover Shape: Bucket, Round Lining Material: Linen Main Material: Satin Style: Dress Decoration: Flowers, Ruffles, Embroidery Place of Origin: Ho Chi Minh City, Vietnam Number of Handles/Straps:Two Size:Custom Size Packing: Carton Package Logo: Custom Logo
Metal dangler, in 2D shape, designed with glitter in Islamic designs, available in 5 colors. Has a hook for hanging.
Jaggery is an unrefined natural sweetener made from sugarcane juice or palm sap. It is widely used in food, confectionery, pharmaceuticals, and traditional medicine. Below are the general specifications for jaggery: Physical Properties: Appearance: Solid blocks, cubes, granules, or powder Color: Golden yellow to dark brown (varies based on processing and raw material) Odor & Taste: Sweet, characteristic aroma, free from off-odors or fermentation Texture: Hard or semi-soft, depending on moisture content Moisture Content: Max 5-8% (for solid jaggery), Max 10% (for powdered jaggery) Solubility: Completely soluble in warm water Chemical Properties: Sucrose Content: 65-85% Reducing Sugars (Glucose & Fructose): 10-25% Total Carbohydrates: 85-95% Protein: 0.5-1% Ash Content: Max 3% pH: 5.5 - 7.0 Minerals (per 100g): Calcium: 80-100 mg Iron: 10-15 mg Magnesium: 50-90 mg Potassium: 100-300 mg Microbiological Standards (For Food & Pharmaceutical Use): Total Plate Count: Max 100,000 CFU/g Yeast & Mold: Max 1,000 CFU/g Coliforms:
