भारत में कैसा रहा चीनी का इतिहास? कभी सफेद जहर कहा तो कभी मिठास...

चाय-कॉफी से लेकर पारंपरिक मिठाइयों तक, चीनी की मिठास हर जगह मौजूद है.

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लेकिन क्या आप जानते हैं कि एक समय यह सफेद चीनी बेहद दुर्लभ और महंगी मानी जाती थी?

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गन्ने से रस निकालने के बाद उसे पकाकर ठोस शक्कर बनाने की तकनीक दुनिया को भारत ने सिखाई.

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भारत की अनुकूल भौगोलिक स्थिति और मानसूनी जलवायु गन्ने की उपज के लिए सर्वोत्तम मानी जाती थी.

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लगभग 500 ईसा पूर्व (3,000 साल पहले) भारतीय कारीगरों ने गन्ने के रस को उबालकर दानेदार क्रिस्टल बनाने का अनूठा तरीका विकसित किया.

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उस जमाने में भारत से पूरी दुनिया में कीमती मसाले भेजे जाते थे.

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विदेशों में इसे एक बेहद कीमती और अनोखा 'नया मसाला' या 'मीठा मसाला' माना जाने लगा. यूरोप के देशों में तो इसे शुरुआत में 'शुगर साल्ट' कहा जाता था.

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