jaggery

Toasted and ground sesame seeds with a little bit of jaggery and made into tiny snackable balls.

In north India, in winters everybody eats peanuts brittle, sesame seed roasted jaggery balls.

Some times, we could not afford sugar; in which case, we used jaggery to add to chicory mixed coffee.

In Punjab too we have a yearly festival on January 13th, Lohri, where everybody eats peanut, jaggery, & nut seeds.

I do remember loving kitul jaggery on a trip to Sri Lanka.

I continued to take other natural sweeteners like jaggery and honey.

The grains are used to make laddus (sweet balls made by mixing the grains which sugar or jaggery) and the leaves are eaten as cooked greens with spices, masala, onions, etc.

- Jiwamrita is a fermented mixture of cow dung and urine (of desi (Indian) breeds), jaggery, pulses flour, water and soil from the farm bund.

Satay sauce is still tasty with all or nearly-all the jaggery left out, and mayo, while high in fat (and cheap veggie oil fat, at that), is low carb.

> I continued to take other natural sweeteners like jaggery and honey.

So my aunt and grandmother would also add jaggery to the pickle, to stop it from developing fungus sooner and to give it a sweet taste along with sour and spicy taste mango pickles are known for.

I think it's not just about GI, jaggery would have more GI, I am not sure, but you could think of another angle - jaggery is unrefined sugar retaining the dietary fibre - that could result in a lower GI also some other benefits which we might be still discovering.

These home remedies include eating "soonth goli" (a mix of ginger, piprimul jaggery, almonds, and ghee), drinking turmeric milk, and various forms of steam therapy, to name a few.

Jaggery is a modestly refined sugar that is an ingredient in some Indian sweets as well.

Jaggery and molasses are praised as health foods in Ayurveda, which isn't exactly helpful when you're dealing with a diabetes epidemic.

Jaggery seems to be 50% sucrose, and honey is mostly glucose and fructose.