Our Madhur Jaggery comes from the heart of India’s sugar country: Pargaon, Maharashtra, where the streets are lined with fields of sugarcane, their gangly stalks rustling in the breeze. Unlike most farms in the region however, our jaggery is naturally farmed, yielding a complex flavour, with earthy notes of caramel and toffee.

It is grown by the Randive family on their organic 10-acre farm, where water is plentiful and the soil is mineral-rich. The farm is home to a variety of creatures, from kingfishers and baya weaver birds to peacocks and tigers that visit after sundown.

Harvesting the sugarcane at the right time is crucial. Under- or over- aged canes yield poor quality juice, which impacts the flavor profile and sugar levels. Ours are harvested every 12 months, for maximum flavor, sugar content, and that deep golden colour.

After the canes are harvested, they are juiced and heated in large vats, using the cane fibre leftover from the juicing process. The liquid is clarified with the pulp of okra plants, which removes impurities in texture and flavour. Ingenious!