Jaggery, a natural sweetener, is made by evaporating the juice of sugarcane or palm sap. While granulated palm sugar refers to sugar derived from any palm tree sap, palm jaggery specifically refers to sugar made from Palmyrah palm sap. Widely used in Asia and India, granulated palm sugar is increasingly gaining popularity in the United States.
Jaggery Palm vs White Table Sugar
When it comes to comparing jaggery palm and white table sugar, some people believe that jaggery palm is a healthier alternative. This belief stems from the fact that most of the nutrients present in sugarcane juice are lost during the extensive refinement and bleaching processes used to produce granulated white sugar.
However, substituting white table sugar with granulated palm sugar can be a bit challenging. Unlike white sugar, which is dry and consists of white granules without any distinct aroma, jaggery palm is a dense, soft semi-solid mass with a range of colors from light gold to deep brown.
The taste of jaggery palm is often described as rich and earthy, similar to chocolate with a subtle hint of salt. Additionally, its aromatic compounds give it a nutty or roasted fragrance. Due to these unique characteristics, incorporating jaggery palm into foods and beverages may require some trial and error before achieving the desired results.
Calories in Granulated Palm Sugar
When it comes to watching calories and managing weight, granulated palm sugar may not be the best option. Similar to its white counterpart, it contains around 60 calories per teaspoon. However, individuals may find themselves using less jaggery palm sugar due to its complex flavor profile. On the flip side, others may be tempted to use more of it to achieve the same level of sweetness they would get from regular table sugar.