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| The Jaggery Palm – In season the flowering branch is tapped and yields up to 30 to 40 buckets of sap in a day. The sap is unusually rich in simple sugars and when boiled yields a treacle or a coarse granular sugar called jaggery. The sap is toddy when it is fresh and arrack (palm wine or Indian gin) after it has fermented. All products from its toddy are credited with medicinal properties. The leaves provide kittul fibre, used for rope, basketry, brooms and fishing lines. |
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