Also known as:
Gur, gud, gol

Jaggery is a traditional unrefined non-centrifugal sugar consumed in Asia. It is a concentrated product of cane juice, wherein the molasses and crystals are not separated. It can vary in colour from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder is made up of other insoluble matter such as ash, proteins and bagasse fibres. Jaggery is also sometimes made from the sap of the date palm. This is costlier and also available only locally in districts where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in southern India and Sri Lanka.

Commonly used in:
Sweet dishes, curries, sweets etc.

Health benefit:
Among other things, jaggery is a rich source of iron.  It also contains many minerals salts not found in sugar. The Indian Ayurvedic medicine considers jaggery to be a wholesome sugar beneficial to health.  Ayurveda also considers jaggery to be beneficial in treating throat and lung infections.