Jaggery is made of the products of both sugarcane and the palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in West Bengal, South India,Pakistan, and Sri Lanka.
All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in a large shallow round-bottom vessel.
Jaggery used as an Ayurvedic medicine comes from palms. Not date palm. But jaggery technically is a product from sugarcane. Such jaggery is unrefined sugar, without removing minerals. Both the jaggery are prepared without adding any preservatives of chemicals. The production of palm jaggery is concentrated mostly to southern Tamil Nadu and Kerala in south India.
Sugarcane jaggery in south India is known in the names – ‘sarkkara, chakkara, sakkara, sarkara, sharkara, charkara – all are variations of same name. Palm jaggery too are called different variations of a same name – karippotti, karippukatti, karippatti, karuppatti, karuppotti, karuppu katti, karippu katti, and panam chakkara. There can be more local variations for the name.
Karippatti kappi, or a palm jaggery coffee doesn’t have any trace of coffee, but has karippatti as main ingredient, with variable ingredients like tulsi leaves, pepper, thippali or Indian long pepper. The preparation is indeed very simple – karippatti and water are taken in a vessel and heated till boiling. Add the other ingredients. Boil till the karippatti pieces dissolve completely. Drink it warm. A quick fix medicine for common cold, cough etc, it dissolves mucus and clears the throat.
Sometimes sugarcane jaggery (juggery) too is used for same purpose, but is far less effective.
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