Why Does Jaggery Get Fungus? Storage, Moisture & Shelf Life Explained

You open your jaggery container and find white patches or a fuzzy coating. Frustrating — especially when you paid good money for a quality product.

But here's what most people don't realise: jaggery getting fungus isn't a sign of a bad product. In many cases, it's actually a sign of a good one.

Here's why.

Why Jaggery Grows Fungus

Jaggery is an unrefined, minimally processed sweetener made from sugarcane juice or palm sap. Unlike refined white sugar — which is heavily processed, stripped of moisture, and often treated with preservatives — jaggery retains natural moisture, trace minerals, and organic compounds.

That residual moisture is what makes jaggery nutritionally superior to refined sugar. It's also what makes it susceptible to mould when stored incorrectly.

Fungus grows on jaggery when:

• Moisture levels are high — either from the jaggery itself or from humid storage conditions
• Air circulation is poor — sealed containers trap humidity
• Temperature fluctuates — condensation forms inside packaging when temperatures change
• The jaggery is soft or semi-solid — softer jaggery has higher moisture content and shorter shelf life

Does Fungus Mean the Jaggery Is Fake or Low Quality?

Not necessarily — in fact, the opposite is often true.

Heavily processed or adulterated jaggery contains added chemicals, bleaching agents, or preservatives that extend shelf life artificially. Pure, additive-free jaggery has nothing to suppress natural microbial activity — so it requires proper storage to stay fresh.

If your jaggery never gets fungus no matter how you store it, that's worth questioning.

How to Store Jaggery Properly

• Use an airtight container — but make sure the jaggery is completely dry before sealing
• Keep it away from moisture — never store near the stove, sink, or in a humid pantry
• Store in a cool, dry place — ideally below 25°C
• Avoid the refrigerator — the temperature change causes condensation, which accelerates mould
• Use a dry spoon every time — even a slightly damp spoon introduces moisture into the container
• Buy in smaller quantities — if you don't use jaggery frequently, buy less at a time to ensure freshness

Soft vs Hard Jaggery: Which Lasts Longer?

Hard, dry jaggery blocks have lower moisture content and a significantly longer shelf life — often several months when stored correctly. Soft or semi-liquid jaggery is higher in moisture and should be used within a few weeks.

If you live in a humid climate like Hong Kong, opt for harder jaggery blocks and store them in a sealed container with a food-safe silica gel packet to absorb excess moisture.

What About Jaggery Powder?

Jaggery powder has a larger surface area, which means it absorbs moisture from the air more quickly than solid blocks. It needs to be stored in a fully airtight container and used within a shorter window.

Our Khandsari Sugar is a great everyday alternative — it's a traditional, minimally processed sweetener with lower moisture content, making it easier to store while still being far less refined than white sugar.

The Bottom Line

Jaggery gets fungus because it's real food — unprocessed, additive-free, and alive with natural compounds that refined sugar simply doesn't have. The solution isn't to buy more processed jaggery. It's to store pure jaggery correctly.

Dry container. Cool location. Dry spoon. Small quantities. That's it.