Pure Indian Foods Ayurvedic Jaggery Block, Infused with herbs & spices

Description: Jaggery, unlike white sugar, contains rich molasses and trace minerals naturally present in sugar cane juice. This is what gives it such a complex, bright, fruity flavor beyond just being sweet! The color of traditionally-made, chemical-free jaggery ranges from golden to dark brown. Adding herbs and spices to jaggery has been an Indian tradition. Such an addition not only enhances jaggery’s flavor, it also allows you to conveniently add these amazing spices and herbs to your diet. Enjoy a small piece of this Ayurvedic Jaggery with or at the end of a meal. Jaggery stores better in a breathable container where it can get plenty of air, as excessive moisture can cause it to spoil. Grate with a coarse cheese grater to use, and store in a non-airtight container or in cheese cloth. Summary: Jaggery, unlike white sugar, contains rich molasses and trace minerals naturally present in sugar cane juice. This is what gives it such a complex, bright, fruity flavor beyond just being sweet! The color of traditionally made, chemical free, jaggery ranges from golden to dark brown. Directions: Ideas for how to use Ayurvedic Jaggery: Add a spoonful to hot, spiced chai Stir into hot cooked oatmeal or other hot cereal Mix into hot sweet potatoes with a spoonful of ghee Combine with favorite nut butter; spread on banana, pear or apple slices Stir into hot tea or coffee Scrape or grate over yogurt or ice cream Use in place of sugar in stove-top or baked custard Soften and use in pumpkin pie Sprinkle over peanut butter, almond butter or tahini on toast Add a bit to simmering tomato or pasta sauce Add to cookies in place of white or brown sugar Soften and add to a spice cake recipe Enjoy pureed in your favorite smoothie Use a bit to sweeten and spice simmering apple or pear butter Soften a small amount and add to marinades for meats; this adds rich, wonderful flavor Add to simmering baked beans Ingredients: sugar cane juice (jaggery), ginger, cinnamon, cardamom, long pepper root, nutmeg, black pepper, clove.