Madhur Jaggery

Use it to sweeten chai, coffee, hot chocolate, desserts, baked goods, curries, sauces, and marinades. Its deep caramel flavor pairs especially well with warming spices like cardamom, cinnamon, ginger, and black pepper, and it's just as delicious stirred into oatmeal, granola, or traditional South Asian sweets, whether you're cooking with jaggery on the stovetop or baking with jaggery in the oven.

Neither is inherently better, they simply bring different qualities to a recipe. Jaggery has a deeper, more complex flavor than refined sugar, with notes of caramel and molasses, making it especially well suited to desserts, beverages, sauces, and savory dishes where you want sweetness with more character. Some also prefer jaggery for its trace minerals, though this is a minor factor compared to its flavor advantages.

Absolutely. Baking with jaggery works beautifully in cookies, cakes, muffins, quick breads, crumbles, and spiced bakes. Because it's finely ground and dissolves easily, it can often be used in place of brown sugar, while adding a little more depth and complexity to the finished bake.

Cooking with jaggery is a staple across South Asian kitchens, adding balance and depth to curries, chutneys, sauces, dal, baked goods, hot drinks, and traditional desserts. It's especially good at rounding out spicy, tangy, and savory dishes, where a little sweetness brings everything into balance.

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.

We do! You can search for our wholesalers using our store locator here. And if you are a wholesaler and don’t see yourself on the locator, please email wholesale@diasporaco.com and we will add you to this ASAP! Thank you!

Most of the spices are good 2 years from the mill date, which is listed on the harvest label sticker on the jar or bag. That being said, our spices are extremely potent and fresh as we take incredible care to source yearly and aim for quality, so 2 years is our most conservative guideline, compared to most spices in the grocery store which are often 5-10 years old upon purchase.

Our farm partners have been cultivating spices using practices that go "beyond organic" for well over five years. Although they haven't obtained USDA certification yet, this is primarily because the initial certification can be costly and may lead to cycles of debt. To meet USDA standards, four years of inspections and certificates are required after the first certification. However, we consider this process redundant and unnecessary since we conduct thorough testing on every batch we procure. It's a prerequisite for Diaspora Co. to select farm partners whose soil health and agricultural practices align with our internal standards of growing food regeneratively.