Taal Mishri (তাল মিছরি)
Almost all Bengali kitchens used to have a white plastic bottle with an orange cap. Once you open the bottle, you will find broken, uneven, and shapeless chunks of a brownish item. You pick one, put it in your mouth and feel the melted sweet sap going down your throat. That is the sweet memory of Taal Mishri for many of us. Palm sugar, or Taal Mishri, is sourced from a variety of palm trees. It is the best type of unrefined sweetener you can use daily. The involvement of zero chemicals makes it even more popular. The palm sap is dehydrated to produce Taal Mishri.
Area of Procurement
Bankura
Specifications
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Texture/ Appearance |
Taal Mishri comes in irregular-sized chunks with uneven edges. |
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Colour |
Taal Mishri has a light brownish to caramel colour. |
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How to Store |
Keeping Taal Mishri in the open air will attract dust particles. Due to its sticky nature, those will be stuck to it. Also, moisture or water will melt it. So, keeping it in an airtight container is the best. |
Popular Dishes
In earlier days, when there were no commercial soft drinks, Taal Mishri was used as the main ingredient for a welcome drink for guests, especially during summer. Kujor jol or water kept in an earthen pot, a few chunks of Taal Mishri, one or two Lebupata- these are the simple items needed to quench your thirst. Taal Mishri, being unrefined and devoid of any chemical, can be used regularly. Use it as a sweetener in your first cup of green tea in the morning. You can prepare sweet items like puddings, pancakes, bakery items like biscuits and cookies, etc., with Taal Mishri.
- MTM500G
