Palmyra Jaggery

Botanical Name: Pimpinella anisum Palm jaggery is made from the sap extract of Palm Trees in Southern India. These trees are also known as Toddy palm trees or Palmyra trees. It is highly priced due to its medicinal properties. It has an intense, earthy taste or reminiscent of chocolates in its taste. General Benefits: Palm jaggery is nutritionally richest in minerals like Calcium, Iron and is Phosphorous which are essential for the growth of strong bones and teeth in growing children. Palmyra palm jaggery is the only known plant generated natural source of Vitamin B12 and C present in the Palm Sugar makes it the richest natural sweetener available in powder form. It supports growth of young children, decrease pancreas heat, strengthens heart, bone and teeth; help prevent diabetes, nerve pains and respiratory ailments. DESCRIPTION Palm Jaggery is made from the extract of Palmyra Palm trees(Borassus flabellifer) and packed in granule form for easy & regular usage. Palm Jaggery is a natural sweetener, energy-rich food and an excellent substitute for white sugar. ORIGIN AND DISTRIBUTION In Myanmar, jaggery is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of green tea. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, jujube puree or sesame, depending on the area. This type of jaggery is used in Burmese cooking, usually to add colour and enrich the food