Karupatti
கருப்பட்டி
Pure Dark Palm Jaggery
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Rich, dark brown solid blocks of traditional Indian palm sugar. Purely unrefined, free from sulfur and bleaching chemicals.
- Unrefined
- Naturally Low Glycemic
- Deep Caramel Taste
Karupatti: Traditional Palmyra Palm Jaggery from Tamil Nadu
How it is made
A tapper climbs each palm before sunrise and collects the nectar that has run overnight into a clay pot. That nectar is filtered and moved straight to a wide iron vat over a wood fire. Over several hours it reduces, darkens and thickens, and is then poured into moulds to cool and harden. The whole process is finished the same day the nectar is collected, because Padaneer ferments quickly in the heat.
What it tastes like
Deep caramel with a faint smokiness from the firewood, and a mineral finish that refined sugar does not have. The colour runs from amber to near-black depending on how long the batch was reduced. Darker blocks taste stronger and less sweet.
How to use it
Grate or crush it into filter coffee and tea, use it in payasam and sweets in place of sugar, or eat a small piece on its own after a meal as is traditional. If you are adding it to hot milk, brew first, take the pan off the heat, then stir the powder in.
Storage
Keep it in an airtight jar somewhere cool and dry. Because there are no preservatives it will soften and stick in humid weather, which is normal and does not mean it has spoiled. In a Chennai summer, keep the jar in the fridge and it will stay firm.
