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Patches & AppliquesAcross old Gujarati households and Mughal kitchens, one rare phrase appears in sweet recipes — “Amber ni Sakar”, or ambered sugar. It describes a delicately perfumed crystalline sugar made by boiling sugar with a pinch of “amber.” But what is that “amber”? Is it the golden stone we see in jewellery, or something far more exotic from the sea? Let’s explore the science, history, and beauty behind this aromatic mystery.
🌊 Two Ambers, One Name
The word “amber” has travelled across languages and cultures, carrying two completely different meanings:
- Ambergris (Arabic: ʿAnbar) — a marine, waxy substance from sperm whales, historically prized in perfumes and royal sweets.
- Amber (Persian/Greek: Kahruba or Elektron) — a fossilized tree resin, golden and translucent, used for beads, incense, and ornaments.
Both were traded across the Arabian and Indian worlds. Both were fragrant. But in the kitchen, they behave very differently — and that’s the key to understanding Amber ni Sakar.
💎 The Tree Amber — Kahruba
Kahruba (also spelled Kohraba) is the amber of trees — ancient resin hardened over millions of years. It is smooth, translucent, and warm to the touch. In Gujarati homes, the word kohraba often describes this fossilized resin, which has a faint smell when rubbed or slightly warmed.
🔬 Scientific View
- Formed from fossilized conifer resins.
- Chemically contains polymerized terpenes and succinic-acid derivatives.
- It does not dissolve in water or syrup, even when boiled.
- It releases only a faint resin aroma when rubbed or heated.
🙏 Kohraba Tasbeeh
Because of its gentle warmth, fossil amber is comfortable to hold. That’s why many tasbeeh (prayer beads) are made from kohraba. These beads remain smooth and non-sticky even when touched with sweaty hands — unlike fresh gums. The material is fossilized and chemically stable, so it never turns soft or tacky.
Thus, kohraba tasbeeh are both beautiful and practical — pleasingly warm to the touch, slightly aromatic, and resistant to stickiness.
🧪 The Sea Amber — Ambergris (ʿAnbar)
Ambergris, the “amber of the sea,” is a natural marvel. It forms inside sperm whales and, after months of oxidation under the sun and seawater, develops an enchanting fragrance that perfumers describe as sweet, musky, and ethereal.
🔬 Chemistry and Behaviour
- Composed mainly of ambrein and its oxidized derivatives.
- Softens and melts gently when warmed.
- The aromatic molecules infuse easily into fats and syrups.
- When added to boiling sugar, they release a rich perfume that lingers in the crystals.
🍯 Why This Amber Works in Sugar
Ambergris dissolves slightly in syrup, releasing its musky volatile compounds that bind with sugar molecules. Even a tiny pinch perfumes an entire batch. That’s why royal cooks of old used it for luxury sweets and perfumed sherbets — the original Amber ni Sakar was quite literally the sugar of emperors.
🍬 Which Amber Is in “Amber ni Sakar”?
Historically and chemically, the “amber” used in Amber ni Sakar was ambergris (ʿanbar) — the only type that truly dissolves and perfumes sugar syrup.
| Property | Ambergris (ʿAnbar) | Fossil Amber (Kahruba) |
|---|---|---|
| Origin | Marine (sperm whale) | Fossilized tree resin |
| Texture | Soft, waxy | Hard, glassy |
| Smell | Musky, warm, sweet | Faint resinous |
| Solubility in syrup | Melts and perfumes syrup | Remains solid, no aroma |
| Used in sweets? | ✅ Yes (historically) | ❌ No |
| Used in tasbeeh/jewelry? | ❌ No | ✅ Yes |
Thus, the sweet Amber ni Sakar of historical recipes owes its perfume to ambergris, not to the tree resin used for beads.
🌿 The Confusion and Evolution
Over centuries, as ambergris became rare, expensive, and ethically controversial, cooks and perfumers began substituting it with other fragrant resins — such as benzoin (loban) or storax — or with floral essences like rose and kewra. These replacements mimicked the warmth and sweetness of ambergris, though not its deep muskiness.
In many modern Gujarati or Indo-Arab recipes, “amber ni sakar” may simply mean amber-coloured or aromatic sugar, not one containing real ambergris.
🌰 Gundar vs Amber — Knowing the Difference
In Gujarati, gundar (gond) refers to natural gum resins exuded from trees such as Acacia or Astragalus. These are fresh, sticky, and water-soluble, used in sweets like gond laddoo for strength and nutrition.
By contrast:
- Amber (kahruba) is fossilized, non-sticky, and insoluble.
- It is not edible and is used for tasbeehs, ornaments, or incense.
So, gundar is edible and modern, while amber is ancient and ornamental — they belong to completely different chemical families.
⚖️ Legal and Ethical Aspects
Ambergris was once a prized commodity traded along Indian Ocean routes, but today its status is legally sensitive.
- Because it originates from sperm whales — a protected species — collection and sale are banned in many countries (including India).
- Even though ambergris is naturally excreted and not derived from killing whales, laws prohibit its trade to discourage exploitation and illegal whaling.
- As a result, genuine ambergris is now extremely rare and ethically restricted.
Therefore, using ambergris in modern sweets is neither practical nor advisable.
🌸 Safe Modern Substitutes
To recreate the luxurious aroma of Amber ni Sakar legally and safely, you can use plant-based or synthetic amber accords available in food-grade forms. Some effective substitutes include:
- Benzoin tincture (Loban essence) — gives warm, resinous sweetness.
- Vanilla or tonka bean extract — adds soft, creamy depth.
- Amber-flavoured essence — safe aromatic blends designed for culinary use.
- Rose, kewra, or saffron — traditional South Asian perfume notes that complement the concept of perfumed sugar.
These ingredients evoke the same warmth, richness, and nostalgia as the original — without any legal or environmental concerns.
🍯 The Modern Recipe for “Amber ni Sakar”
Ingredients:
- 500 g sugar
- 250 ml water
- 1–2 drops of amber/benzoin/vanilla essence (food-grade)
Method:
- Boil sugar and water until the syrup thickens slightly.
- Remove from heat, add the essence, and stir well.
- Allow to cool and crystallize — yielding soft, aromatic sugar crystals reminiscent of the royal past.
✨ Summary
- Ambergris (ʿAnbar) — marine origin, melts and perfumes syrup → true historical Amber ni Sakar.
- Amber/Kahruba — fossilized resin, used in tasbeehs and jewelry, not soluble or edible.
- Gundar — plant gum, edible and sticky, entirely different.
- Kohraba tasbeeh — practical because fossil amber doesn’t melt with sweat.
- Ambergris today — legally restricted and ethically sensitive.
- Modern substitutes — benzoin, vanilla, or floral essences provide similar aromatic pleasure safely.
🌟 Closing Thought
The story of Amber ni Sakar is not just about a sweet — it is about the meeting of earth, sea, and spirit.
One “amber” came from the deep ocean, perfuming royal kitchens; the other came from ancient forests, turning into prayer beads that warm the soul.
Together, they remind us that fragrance, whether in sugar or in silence, connects the material and the divine — and that sweetness, at its best, is always scented with meaning.
