In its efforts to offer a convenient alternative to conventional sugar, Indian Institute of Spices Research has introduced spice-flavoured jaggery cubes.
Developed by the institute’s Post-Harvest Technology laboratory, the new product brings together the traditional sweetness of jaggery with a unique blend of aromatic spices. It is crafted using a refined process where jaggery is formed into uniform cubes, blended with a variety of natural spice flavours like ginger, cardamom, black pepper and many more. These cubes offer a distinctive flavour profile that enhances the taste of beverages like tea and coffee, while also serving as a health-conscious sweetener.
Convenient for daily consumption
The product is designed for easy use, with each cube weighing approximately 4 grams, making it convenient for daily consumption. These cubes dissolve seamlessly in 150 ml of hot water or beverages like tea or coffee, providing just the right amount of sweetness with a burst of spice. Unlike traditional jaggery, which can often be bulky and inconsistent, these uniform cubes are easy to measure and use.
The spice-flavoured jaggery cubes also stand out for their health benefits and ensure 100 per cent flavour release. In contrast, powdered spice mixes would allow only 40-60 per cent of the spice flavour release. Additionally, the cubes are low in moisture, making them shelf-stable for up to 8 months at ambient conditions with suitable packaging, without the risk of spoilage.
Versatile option
The global demand for jaggery continues to grow, driven by its natural wholesome appeal and consumer preference for minimally processed sweeteners. To capitalise on this trend and to meet the demand for white sugar alternatives, IISR has developed spice-flavoured jaggery cubes. This product offers a versatile option for domestic markets and also holds great potential for international sales.
R Dinesh, Director, IISR, expressed confidence that the spice flavoured jaggery cubes would find a strong market both domestically and abroad, especially as health-conscious consumers increasingly seek alternatives to refined sugars.
The development team was led by E Jayashree, alongside research scholar Meera Mohan and other scientists including Alfya PV, Anees K, P Rajeev, and C Sharathambal.
During a recent event at the Institute, P Prasad, State Agriculture Minister, handed over the technology license agreement to Signature Foods, Thrissur, for commercial production.
