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jaggery$534973$ - Übersetzung nach deutsch
![Philippine]] ''sangkaka'' or ''panutsa'' are disc-shaped because they are traditionally made in halved coconut shells](https://commons.wikimedia.org/wiki/Special:FilePath/06893jfCuisine Foods Landmarks Baliuag Bulacanfvf 41.jpg?width=200 "Philippine]] ''sangkaka'' or ''panutsa'' are disc-shaped because they are traditionally made in halved coconut shells")
![Burmese jaggery at a market in [[Mandalay]]](https://commons.wikimedia.org/wiki/Special:FilePath/Burmese jaggery.JPG?width=200 "Burmese jaggery at a market in [[Mandalay]]")
![The production of palm jaggery in [[Cambodia]]](https://commons.wikimedia.org/wiki/Special:FilePath/Cambodia-Palm sugar-14-2007-gje.jpg?width=200 "The production of palm jaggery in [[Cambodia]]")
 in Punjab.jpg?width=200 "Making Jaggery (Gur) in Punjab")
![Jaggery (gur) making at small scale near sugarcane farm in [[Pakistan]].](https://commons.wikimedia.org/wiki/Special:FilePath/Gur making.15.jpg?width=200 "Jaggery (gur) making at small scale near sugarcane farm in [[Pakistan]].")
![Transferring boiled [[sugarcane juice]] into vessel to dry.](https://commons.wikimedia.org/wiki/Special:FilePath/Jaggery preparation5.jpg?width=200 "Transferring boiled [[sugarcane juice]] into vessel to dry.")
 Jaggery Gud Punjab India.jpg?width=200 "Gud or jaggery: Sugarcane-derived raw sugar crystallised cubes or blocks.")
![puffed rice]].](https://commons.wikimedia.org/wiki/Special:FilePath/Poriurundai.JPG?width=200 "puffed rice]].")
Definition
Wikipedia
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.
