Description
- Important Note: Do not use with hot milk, it will curdle the milk. It can be consumed with light warm milk after boiling.
- Storage Instructions: Palm jaggery supplied by blackatti is 100% natural so follow some instructions to store the product. Store in clean and light warm place with palm leaf box provided by us during hot weather as well as cold weather. Do not store in closed containers, refrigerator and air conditioned place. Those may reason for either melting or fungus forming around the palm jaggery.
- Fresh stock: brown colour(soft), Old stock: light brown or black colour (hard), white(inner side like powder not crystal)
- Mentioned weight is the weight at the time of packing. Our product is dryable one.
- Palm Jaggery is complete different from other jaggeries. During the manufacturing process it is very soft and inner and outer side of the jaggery having same colour. If life increases based on the soil conditions the colour changes from inner side to outer side either light brown or dark black.It is a naturally occurring process. At the time buyers have misunderstanding about the jaggery. Buyers are kindly understand the nature of the palm jaggery
Palm Jaggery made from Natural Palm neera(Pathaneer) taken from Plamyra tree(Panai Maram) and calcium(lime). Palm neera is continuously boiled until semi liquid state arrived. Then it solidifies in coconut shells, then we get natural palm jaggery. The final product is soft and easily melts from its shape, to eliminate this problem it must be stored in dry place with palm leaf boxes. When time increases hardness of the palm jaggery increases and colour of Palm jaggery changes from light brown to either dark brown or black. And it is natural product so if we stored in a wet place, the fungus may be affected the palm jaggery. Another important thing is the smell and colour of palm jaggery which is purely based on concentration of lime. If more lime added in palm neera, the smell of palm is very high, light brown in colour and it feels less sweetness and vice versa. But the purity of palm jaggery depends only on palm neera taken from tree. Concentration of lime varies based on the experience of the farmers.