Our jaggery is made without chemicals or sulphur. The natural boiling process in iron kadais gives it a darker, richer color.

No. We use zero chemicals, zero sulphur, and no artificial whitening agents. Only natural plant-based clarifiers like ladyfinger extract (okra).

This is completely natural. Since we don’t use preservatives or anti-caking agents, jaggery reacts to weather and humidity.

Jaggery is less processed and retains trace minerals like iron and magnesium, unlike refined sugar which is empty calories. It’s a better alternative when used in moderation.

Our jaggery is made from native sugarcane grown in Kareli (Madhya Pradesh), using traditional farming practices.

It is slow-boiled in iron kadais using bagasse and wood fire, just like it has been done for generations in our family.

Every batch is made from native sugarcane grown on our farms, harvested in winter, and processed traditionally without chemicals or shortcuts.

Store it in an airtight container in a cool, dry place. Avoid moisture exposure.

Best consumed within 6–12 months for optimal taste and quality.

Yes, it’s commonly used in tea, ladoo, sweets, and cooking as a natural sweetener.