FAQ

Adding jaggery powder to extremely hot milk can sometimes cause the proteins to denature or coagulate, leading to curdling. This happens because jaggery is naturally slightly acidic, while milk has a neutral to slightly alkaline pH (around 6.5-6.7). When jaggery is added to boiling milk, the acidity can disturb the milk’s pH balance, causing casein proteins to destabilise and clump together, leading to curdling. To prevent this, adding the jaggery powder directly to the cup after pouring the milk rather than mixing it into boiling milk is best. This allows the milk to cool slightly, maintaining its stability and ensuring smooth integration without affecting its texture.

We offer two types of packaging for our jaggery powder - 800g & 4.8kg. Our smaller packs come in eco-friendly cardboard boxes, which are easily recyclable. However, for our larger packs (4.8 kg), we use hermetic bags made from food-grade, 100% recyclable materials. While we label them as eco-friendly, we have never claimed that our larger packs are completely plastic-free.

The choice to use hermetic bags for bigger packs is based on practical considerations. Jaggery powder is heavy, and using cardboard boxes for such weight often leads to tearing and damage during shipping. Hermetic bags ensure the product reaches you intact, without leaks or contamination. We want to emphasise that these bags are recyclable, and we encourage responsible disposal by handing them over to a local recycling facility or a raddi wala to prevent them from ending up in landfills. Sustainability is a continuous journey, and ensuring healthy products in secure packaging remains challenging for many small and eco-conscious businesses. We genuinely appreciate your support and cooperation as we strive to improve our packaging while maintaining the highest product quality.

Yes, the tea will only be bitter only if you boil the leaves. We do not suggest boiling it and request you to read our product label for instructions to use it before preparing the tea. You can use Stevia powder or dried stevia leaves because it is a non-caloric sweetener. Also, stevia leaves don't undergo any processing, whereas jaggery is obtained by processing sugarcane juice. So, of course, stevia is a healthier option than jaggery. But if you are not suffering from any disease, especially diabetes, then you can surely use jaggery powder in place of stevia. Jaggery powder is more versatile than stevia and goes well with every dish. On the other hand, Stevia needs little attention concerning the quantity when used in a particular dish.