How it’s made
From the cane
to the cube.
It starts with fresh cane. Everything after that — the crushing, the boiling, the setting, the cutting and the packing — happens at our unit in Embate, Pariyaram. No colour, no preservative and no chemical clarifier at any step.
Scroll to follow the cane
01 / 06 · Unloading
Kerala does not grow sugarcane at the scale a jaggery unit needs, so ours comes from cane belts outside the state. It is unloaded at our unit in Embate and checked before it goes near the crusher.
The cane runs between the rollers of the crusher. The juice drains off and is strained through cloth — no clarifying chemicals, no bleaching agents, nothing to lift the colour.
Hours in a wide open pan over a wood fire. As the juice thickens, the scum rises and is skimmed off by hand. This is the slow part, and it is the part nobody should shorten.
When the syrup is thick enough, it is poured into a tray and left to cool. It sets firm on its own as it cools, with nothing added to help it along.
Once the slab is firm, it is cut into cubes, each one sized to sweeten a single cup. No chopping or chiselling left for you to do.
The cubes are weighed into 500 g packs, sealed and labelled at the unit. The 60-day shelf life on the pack counts from the day it is packed.
Fresh cane, unloaded
Kerala does not grow sugarcane at the scale a jaggery unit needs, so ours comes from cane belts outside the state. It is unloaded at our unit in Embate and checked before it goes near the crusher.
The result
Sugarcane, and nothing else.
Cane Jaggery Cubes, 500 g for ₹85. Message us and we’ll pack it the same day.