Orggu
From Small Farmers
Buy pure palm jaggery (karupatti) online — the purest natural sweetener from palmyra palm sap. Lower glycemic index than cane jaggery. Also available: palm sugar candy & palm candy grains.
Palm jaggery, known as Karupatti (கருப்பட்டி) in Tamil and Taati Bellam in Telugu, is a natural sweetener made from the sap of palmyra palm trees. The sap is collected by traditional tappers who climb the palm tree at dawn, then boiled down in clay pots until it solidifies into dark, rich jaggery.
Palm jaggery has a lower glycemic index than cane jaggery or sugar, making it the preferred sweetener in the Dr Khadar Vali protocol and for diabetics looking for a natural sugar alternative.
Palm Jaggery (Block) — Traditional solid block of palm jaggery. Break off pieces for tea, coffee, payasam, and cooking. Rich, smoky-sweet flavour.
Palm Sugar Candy — Crystallised palm sugar in candy form. Pop one in your mouth for a natural energy boost. Perfect after-meal digestive.
Palm Candy Grains — Granulated palm sugar that dissolves easily. Use as a direct sugar substitute in hot drinks and desserts. Convenient to measure and use.
All our palm jaggery products are sourced from traditional palmyra tappers in Tamil Nadu who use age-old methods — no chemicals, no artificial colours, no preservatives.
Palm jaggery (karupatti) is a natural sweetener made from palmyra palm sap. The sap is collected from palm trees and boiled until it solidifies. It has a unique smoky-sweet flavour and lower glycemic index than cane sugar.
Palm jaggery has a lower glycemic index, is richer in minerals, and has a more complex flavour than cane jaggery. It is the preferred sweetener in the Siridhanya protocol due to its lower sugar impact.
Palm jaggery has a lower GI than sugar or cane jaggery, but it is still a sweetener. Diabetics can use it in small quantities as a sugar replacement. Always monitor blood sugar and consult your doctor.
Eat palm sugar candy directly as a natural sweet treat, dissolve in warm water or milk, or crush and use in desserts. It is also traditionally eaten after meals as a digestive aid.
Traditional tappers climb palmyra palm trees early morning to collect fresh sap. The sap is immediately boiled in large clay pots (to prevent fermentation) until it thickens and solidifies into jaggery. No chemicals are added.
