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{{Short description|Unrefined cane sugar}}
{{More citations needed|date=October 2013}}
{{Use Indian English|date=May 2023}}
{{Use dmy dates|date=September 2024}}
{{infobox food
| name = Jaggery
| image = Sa-indian-gud.jpg
| caption = A block of jaggery with a [[US penny]] for size comparison
| main_ingredient = Sugarcane juice, boiled and concentrated.
| similar_dish = [[Muscovado]], [[panela]], [[palm sugar]]
| other =
}}

'''Jaggery'''<!--Please DO NOT put regional names here. All other names belong in the "Nomenclature" section--> is a [[List of unrefined sweeteners|traditional]] [[non-centrifugal cane sugar]]<ref name=Jaggery>{{cite web|title=New improvements in jaggery manufacturing process and new product type of jaggery|url=http://www.panelamonitor.org/documents/616/new-improvements-jaggery-manufacturing-process-and/|website=Panela Monitor|access-date=2014-08-30|archive-date=2014-09-03|archive-url=https://web.archive.org/web/20140903112451/http://www.panelamonitor.org/documents/616/new-improvements-jaggery-manufacturing-process-and/}}</ref> consumed in the [[Indian subcontinent]], [[Southeast Asia]], [[North America]],<ref>{{Cite web |title=Learn How Piloncillo Is Used in Authentic Mexican Recipes |url=https://www.thespruceeats.com/how-to-use-piloncillo-2343039 |access-date=2024-08-07 |website=The Spruce Eats |language=en}}</ref> [[Central America]], [[Brazil]] and [[Africa]].<ref name="itdg">{{cite web |url=http://itdg.org/docs/technical_information_service/brown_sugar.pdf |title=Media &#124; Practical Action |publisher=Itdg.org |access-date=2011-09-28 |archive-url=https://web.archive.org/web/20040107182133/http://itdg.org/docs/technical_information_service/brown_sugar.pdf |archive-date=2004-01-07 }}</ref> It is a concentrated product of [[Sugarcane juice|cane juice]] and often [[Date (fruit)|date]] or [[Arecaceae|palm]] [[plant sap|sap]] without separation of the [[molasses]] and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% [[sucrose]], up to 20% [[invert sugar]]s, and up to 20% moisture, with the remainder made up of other insoluble matter, such as [[wood ash]], [[protein]]s, and [[bagasse]] fibres.<ref name="itdg" /> Jaggery is very similar to [[muscovado]], an important sweetener in [[Portuguese cuisine|Portuguese]], [[British cuisine|British]] and [[French cuisine]].

==Etymology==
Jaggery comes from Portuguese terms {{lang|pt|[[wikt:jágara#Indo-Portuguese|jágara]]}}, {{lang|pt|[[wikt:jagra#Portuguese|jagra]]}}, borrowed from [[Malayalam]] {{lang|ml|[[wikt:ശർക്കര|ശർക്കര]]}} ({{Transliteration|ml|śarkara}}), which is borrowed from [[Sanskrit]] {{lang|sa|[[wikt:शर्करा|शर्करा]]}} ({{Transliteration|sa|śarkarā}}). It is a [[wikt:Appendix:Glossary#doublet|doublet]] of [[wikt:sugar#English|sugar]].<ref>[[wikt:jaggery]]</ref>

==Origins and production==
{{More citations needed| section|date=September 2024}}
[[File:MyanmarJaggery.webm|thumb|[[Non-centrifugal cane sugar]] (jaggery) production near [[Inle Lake]] ([[Myanmar]]). Crushing and boiling stage.]]
[[File:Process of Making Granular Jaggery.webm|thumb|The process of making granular jaggery]]

Jaggery is made of the products of [[sugarcane]] and the [[toddy palm]] tree.<ref>{{Cite web |last=Imtiaz |first=Aysha |date=31 March 2021 |title=Jaggery: South Asia's sweet, sentimental cure-all |url=https://www.bbc.com/travel/article/20210330-jaggery-south-asias-sweet-sentimental-cure-all |access-date=28 October 2023 |website=[[BBC Travel]]}}</ref> The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made.{{Citation needed|date=October 2023}} The toddy palm is tapped for producing jaggery in [[India]], [[Bangladesh]], [[Pakistan]], [[Nepal]], [[Myanmar]] and [[Sri Lanka]].

In Sri Lanka, syrup extracts from ''kithul'' (''[[Caryota urens]]'') trees are widely used for jaggery production.<ref name="NPR">{{cite web |last1=Balachander |first1=Vidya |title=Sri Lanka's 'Kithul' Palm Syrup: An Ancient Sweetener In Need Of Saving |url=https://www.npr.org/sections/thesalt/2017/01/26/510610923/sri-lankas-kithul-palm-syrup-an-ancient-sweetener-in-need-of-saving |website=[[NPR]] |date=26 January 2017}}</ref>

All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to {{convert|200|C|F}}. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottomed vessels.

===Preparation===
[[File:Harvestor cutting sugarcane.jpg|thumb|right|Harvesting sugar cane without pre-burn – the abundant waste on the ground will be irrigated to release nutrients for the next crop]]

Historically, the sugarcane cultivators used crushers that were powered by oxen, but all modern crushers are power-driven. These crushers are placed in fields near the sugarcane plants. The cut and cleaned sugarcane is crushed and the extracted cane juice is collected in a large vessel. A quantity of the juice is transferred to a smaller vessel for heating in a furnace.

The vessel is heated for about an hour. Dried wood pulp from the crushed sugarcane is traditionally used as fuel for the furnace. While boiling the juice, [[Calcium hydroxide|lime]] is added to it so that all the wood particles rise to the top of the juice in a froth, which is skimmed off. Finally, the juice is thickened. The resulting thick liquid is about one-third of the original volume.

This hot liquid is golden in colour. It is stirred continuously and lifted with a spatula to observe whether it forms a thread or drips while falling. If it forms many threads, it has completely thickened. It is poured into a shallow flat-bottomed pan to cool and solidify. The pan is extremely large to allow only a thin coat of this hot liquid to form at its bottom, so as to increase the surface area for quick evaporation and cooling. After cooling, the jaggery becomes a soft solid that is then molded into the desired shape.

The quality of jaggery is judged by its colour; dark brown means it was not clarified during the making, or the sugarcane juice was boiled with full nutrients intact. Some people misinterpret this as impure and clarify the juice to improve colour while taking out the nutrients to make golden-yellow jaggery, which is nothing but refined sugar. Due to this grading scale, coloured adulterants, which may be toxic, are sometimes added to jaggery to simulate the golden hue.{{Citation needed|date=February 2023}}

Natural dark brown jaggery is derived from whole sugarcane juice, by means of boiling at nearly 200&nbsp;°C in a large cast iron pan. Food-grade mustard or castor oil (having a high smoke point) is usually used in such pans in negligible quantity (approximately 2 teaspoons per 100&nbsp;kg) so that the very hot juice froth does not come out of the pan during boiling. Mustard or castor oil is present in whole jaggery in traces, and the qualities of such oils (laxative) coincide and support this quality of whole jaggery.{{Citation needed|date=May 2023}}

==Uses==
{{More citations needed section|date=February 2020}}

===South Asia===
Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, [[Pakistan]], Bangladesh, Nepal, Sri Lanka, [[Afghan cuisine|Afghanistan]] and [[Iranian cuisine|Iran]]. For example, a pinch of it is sometimes added to ''[[Sambar (dish)|sambar]], [[Rasam (dish)|rasam]]'' and other common dishes in [[Udupi cuisine]]. Jaggery is added to lentil soups (''[[dal|dāl]]'') to add sweetness to balance the spicy, salty, and sour components, particularly in [[Gujarati cuisine]].{{Citation needed|date=May 2025}}

In Sri Lanka, jaggery is usually made using the syrup of the [[Caryota urens|kithul]] palm tree, or from [[coconut]] syrup.<ref>{{Cite web|title=Stop Eating Jaggery for Weight Loss Now - Side-Effects, Benefits|url=https://rebootwithnature.in/nutrition/stop-eating-jaggery-for-weight-loss-now-side-effects-benefits/|access-date=2021-08-28|language=en-US|archive-date=4 April 2023|archive-url=https://web.archive.org/web/20230404035404/https://rebootwithnature.in/nutrition/stop-eating-jaggery-for-weight-loss-now-side-effects-benefits/}}</ref> The respective names in Sinhalese are ''kitul hakuru'' (කිතුල් හකුරු) and ''pol hakuru'' (පොල් හකුරු). Jaggery from the syrup of the [[palmyrah]] palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or ''panangkaruppatti'' (பனங்கருப்பட்டி) in [[Tamil language|Tamil]]. Jaggery made from sugarcane syrup is considered inferior to palm syrup-based jaggery varieties, and the term jaggery (கருப்பட்டி) is generally understood in the country to refer to the latter.<ref name="NPR"/>

[[Maharashtra]] in India is the largest producer and consumer of jaggery known as "gul" (गुळ) in [[Marathi language|Marathi]] and [[Marwari language|Marwadi]], "gur" (گڑ) in [[Urdu]], "bellaṁ" (బెల్లం) in Telugu, bella (ಬೆಲ್ಲ) in Kannada, "vellam"(வெல்லம்) or "Sarkarai" (சர்க்கரை) in Tamil, "sharkara" (ശർക്കര) in Malayalam , "gōḷa" (ગોળ) in Gujarati , "miṣṭa" (मिष्ट) in Sanskrit, "guṛa" (ଗୁଡ଼) in Odia, ''gur'' (गुड़) in [[Hindi]] and "guṛ" (গুড়) in Bengali.

[[Kolhapur]] is one of the largest producers of jaggery in India and has a [[List of Geographical Indications in India|GI Tag]] for [[Kolhapur jaggery]].<ref>{{cite web |url=https://www.irjet.net/archives/V3/i2/IRJET-V3I2101.pdf |title=Kolhapur: Second Largest market of gur|publisher=IRJET|access-date=2018-05-14}}</ref> Most vegetable dishes, [[curry|curries]], and ''dals'', and many desserts, contain it. Jaggery is especially used during [[Makar Sankranti]] for making a dessert called ''[[tilgul]]''. In [[Gujarat]], a similar preparation known called ''tal na ladu'' or ''tal sankli'' is made. In rural Maharashtra and Karnataka, water and a piece of jaggery are given to a person arriving home from working under the hot sun. In Andhra, Telangana and Karnataka, on [[Ugadi]] festival day (New Year), Ugadi pachadi is made from jaggery and five other ingredients (shad ruchulu- sweet, sour, salt, tangy, spice and bitter) and is consumed symbolizing life is a mixture of happiness, disgust, fear, surprise, anger and sadness.

Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional [[Ayurveda|Ayurvedic]] medicine.<ref>{{cite web |title=Jaggery and Confectionary |url=http://apeda.gov.in/apedawebsite/SubHead_Products/Jaggery_and_Confectionary.htm |website=APEDA, Agricultural & Processed Food Products Export Development Authority |publisher=Ministry of Commerce and Industry, Government of India |access-date=2009-06-19}}</ref> It is an ingredient of many sweet delicacies, such as ''gur ke chawal / chol'' ("jaggery rice"), a traditional [[Rajasthani-Marwari|Rajasthani]] or [[Punjabis|Punjabi]] dish.

[[File:Jaggery.jpg|thumb|left|Jaggery preparation by heating juice in the vessel on furnace]]

In Gujarat, ''[[laddu]]s'' are made from wheat flour and jaggery. A well-known Maharashtrian recipe, ''[[puran poli]]'', uses it as a sweetener apart from sugar. Jaggery is considered an easily available sweet which is shared on any good occasion. In [[engagement]] ceremonies, small particles of it are mixed with [[Coriander#Uses|coriander seeds]] (ધાણા). Hence, in many Gujarati communities, engagement is commonly known by the [[metonymy|metonym]] ''gol-dhana'' (ગોળ-ધાણા), literally "jaggery and coriander seeds".

Jaggery is used extensively in South India to balance the pungency of spicy foods. In [[Andhra Pradesh]] and [[Tamil Nadu]] it is used for sweets such as ''chakkara pongal'' and ''milk pongal'', which are prepared with rice, milk, and jaggery. During [[Sankranti]], ''[[Ariselu]]'', an authentic Andhra Pradesh dish, is prepared. In Tamil Nadu, ''[[Thala Guli|ellurundai]]'' (sesame balls), [[Adhirasam]] and ''pori vilangu urundai'' (puffed rice balls) are prepared as an offering - called ''[[prasada]]m'' - to god during Puja and festivals such as [[Diwali]], [[Puthandu|Tamil New Year]] and [[Krishna Janmashtami|Janmashtami]].

A sweet liquid called ''[[Panakam|Paanakam]]'', made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during [[Rama Navami]] festival. In [[Kerala]], it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of ''[[payasam]]'', a sweet dish. The state of Kerala as 2 GI tagged jaggeries by the name of [[Central Travancore jaggery]] and [[Marayoor jaggery]]<!-- repeated below In Malayalam, it is called ''sharkkara, vellem, bellam,'' or ''chakkara'' (ശര്ക്കര / ബെല്ലം).-->

In Tamil Nadu, jaggery is used exclusively as a sweetener. It is used in a dish called ''chakkarai pongal''. It is prepared during the festival of Pongal (Thai Pongal), which is held when the harvesting season begins. It is used to make kalhi, to sweeten fruit salads and payasam (sweet milk) that are offered to the gods. Jaggery is used in religious rituals. In rural areas, cane jaggery and palm jaggery are used to sweeten beverages, whereas refined sugar has replaced it in urban areas.<!--Kalhi made during Thiruvaadhirai, moreover Honey, Thinai Mavu along with Jaggery is ancient Tamil food for many thousand years. It is important and one of the ingredient in pazhani prasadam called 'Panch Amirtham'.--><ref>{{cite news |title=In frames {{!}} Sweet sorrow |url=https://www.thehindu.com/news/national/tamil-nadu/in-frames-sweet-sorrow/article69915856.ece |access-date=10 August 2025 |publisher=The Hindu |date=10 August 2025 |archive-url=https://web.archive.org/web/20250810121230/https://www.thehindu.com/news/national/tamil-nadu/in-frames-sweet-sorrow/article69915856.ece |archive-date=10 August 2025}}</ref>

[[File:Bellam pakam.JPG|thumb|right|Semisolid sugarcane juice drying in another pan for preparation of jaggery: a practice in India]]

In [[Oriya people|Odia]] cuisine, cakes or ''[[piṭha]]s'' contain jaggery. Pithas like Arisa pitha are made out of jaggery called guda in Odia. Kakara pitha contains coconut filings which are caramelized using jaggery. Guda is also added to rice flakes known as ''chuda'' and eaten for breakfast. Some marmalade made of mango and ''[[dillenia]]'' contain the ingredient.

In [[Bengali cuisine|Bengali]] cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes such as ''laḍḍu''/''laṛu'' or ''paṭishapta [[pitha|piṭha]]'' mix it with coconut shreds. Jaggery is molded into novel shapes as a type of candy. The same preparation of sweets have been made in the neighbouring state of [[Assam]]. Some of the popular sweet dishes of Assam such as ''til-pitha'' (made of rice powder, sesame and jaggery), other rice-based ''pitha'', and ''payas'' are made of jaggery. In some villages of Assam, people drink salty red tea with a cube of ''gurd'' (jaggery), which is popularly called ''cheleka-chah'' (licking tea).

Traditional [[Karnataka]] sweets, such as ''paayasa, obbattu (holige)'' and ''unday'' use different kinds of jaggery. A pinch is commonly added to ''sambar'' (a.k.a. ''huLi saaru'') and ''rasam'' (a.k.a. ''saaru''). Karnataka produces sugar and palm-based jaggery.

[[Muzaffarnagar]] in [[Uttar Pradesh]] has the largest jaggery market in the world along with having a GI Tag for [[Muzaffarnagar jaggery]], followed by [[Anakapalle]] in the Visakhapatnam District in Andhra Pradesh. The [[Kolhapur District]] in western Maharashtra is famous for its jaggery, which is yellow and much sought after in Maharashtra and Gujarat. [[Mandya]] in Karnataka is known for its jaggery production.

===Southeast Asia===
In Myanmar, jaggery, called ''htanyet'' ({{linktext|ထန်းလျက်}}) in [[Burmese language|Burmese]], is harvested from [[Borassus flabellifer|toddy palm]] syrup. In central Myanmar and around [[Bagan]] (Pagan), toddy syrup is collected solely for making jaggery. The translucent white syrup is boiled until it becomes golden brown and then made into bite-size pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon with a pot of [[green tea]]. It has been referred to locally as Burmese chocolate. Toddy palm jaggery is sometimes mixed with coconut shreds, [[jujube]] puree or [[sesame]], depending on the area. This type of jaggery is used in [[Cuisine of Myanmar|Burmese]] cooking, usually to add colour and enrich the food.

===Other uses===
Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in the creation of alcoholic beverages such as [[palm wine]].

Besides being a food, jaggery may be used (mixed in an emulsion with buttermilk and mustard oil) to season the inside of [[tandoor]] ovens.<ref name="google">{{cite book|title=Prashad Cooking with Indian Masters|author1=Kalra, J.I.S.|author2=Das Gupta, P.|date=1986|publisher=Allied Publishers Private, Limited|isbn=978-81-7023-006-9|url=https://books.google.com/books?id=-UFwsluKqM8C&pg=PA10|page=10|access-date=2015-09-13}}</ref><!-- what? Being used in agricultural and livestock industries for the preparations of MOL (microorganism local) such as Fermented plant juice (FPJ), Fermented Fruit juice (FFJ), Extraction of amino acid from fish (FAA) and other MOL used in agriculture especially in organic farming and System of Rice Intensification (SRI)-->

Jaggery is used in natural dyeing of fabric. It is also used in [[hookah]]s in rural areas of Pakistan and India.

==Nomenclature==
===In the Indian subcontinent===
[[File:Making Jaggery (Gur) in Punjab.jpg|thumb|Making jaggery (gur) in Punjab]]

* From ''guḍa'' in [[Sanskrit]] ({{langx|sa|गुड|lit=ball|label=none}}):
** ''guṛ'' [[Bengali language|Bengali]] ({{langx|bn|গুড়|label=none}}), [[Bhojpuri language|Bhojpuri]] ({{langx|bh|गुड़|label=none}}), [[Punjabi language|Punjabi]] ({{langx|pa|ਗੁੜ|label=none}}), [[Haryanvi language|Haryanvi]] ({{langx|hi|गुड़|label=none}}), [[Hindi language|Hindi]] ({{langx|hi|गुड़|label=none}})
** ''gur'' in [[Assamese language|Assamese]] ({{langx|as|গুৰ|label=none}}) and [[Nagamese]] ({{langx|as|গুৰ|label=none}})
** ''ɠuṛ'' in [[Sindhi language|Sindhi]] ({{langx|sd|ڳُڙ|label=none}}) and [[Urdu language|Urdu]] ({{langx|ur|گڑ|label=none}})
** ''guṛô'' ({{langx|or|ଗୁଡ଼|label=none}}) in [[Odia language|Odia]]
** ''goḍ'' (Romanized ''godd'') in [[Konkani language|Konkani]] ({{langx|kok|गोड|label=none}})
** ''guḷ'' ({{langx|mr|गूळ|label=none}}) in [[Marathi language|Marathi]]
** ''gôḷ'' in [[Gujarati language|Gujarati]] ({{langx|gu|ગોળ|label=none}}) and [[Rajasthani language|Rajasthani]] ({{langx|raj|गुळ|label=none}})
** ''[https://en.wiktionary.org/wiki/%DA%AB%D9%88%DA%93%D9%87 gwëṛa]'' in [[Pashto language|Pashto]] ({{langx|pa|ګوړه|label=none}})
* From Proto-Dravidian ''*vell-am'':
** ''vellam'' in [[Tamil language|Tamil]] ({{lang|ta|வெல்லம்}}) and [[Malayalam language|Malayalam]] ({{lang|ml|വെല്ലം}}), or longer form ''panai vellam'' in Tamil ({{lang|ta|பனை வெல்லம்}})
** ''bellam'' in [[Telugu language|Telugu]] ({{lang|te|బెల్లం}})
** ''bella'' in [[Kannada language|Kannada]] ({{lang|kn|ಬೆಲ್ಲ}}) and [[Tulu language|Tulu]]
* From Sanskrit ''śarkarā'' ({{langx|sa|शर्करा|lit=gravel, grit, candied sugar|label=none}}):
** ''śarkkara'' or ''cakkara'' in Malayalam ({{lang|ml|ശർക്കര}} or {{lang|ml|ചക്കര}})
** ''sakkarai'' in Tamil ({{lang|ta|சக்கரை}})
** ''sakkhar'' in [[Nepali language|Nepali]] ({{lang|ne|सक्खर}})
** ''hakuru'' in [[Sinhala language|Sinhala]] ({{lang|si|හකුරු}}) and [[Dhivehi language|Dhivehi]] ({{lang|dv|ހަކުރު}})
* From Sanskrit ''miṣṭa'' ({{langx|sa|मिष्ट|lit=sweet, tasty|label=none}}):
** ''mitha'' in [[Bhojpuri language|Bhojpuri]]
** ''mithoi'' in [[Assamese language|Assamese]] ({{lang|as|মিঠৈ}})
* Other terms:
** ''kawltu tuikang'' in [[Paite language|Paite]]
** ''kurtai'' in [[Mizo language|Mizo]]
** ''bheli'' in Nepali
** ''karuppaṭṭi'', ''karippaṭṭi'', or ''karipeṭṭi'' in Malayalam ({{lang|ml|കരിപെട്ടി}}) is jaggery made from palm juice, and ''panam kalkaṇḍam'' ({{lang|ml|പനം കല്കണ്ടം}}) is rock candy made from palm juice.
** ''karupaṭṭi'' ({{lang|ta|கருப்பட்டி}}) or ''panam kalkaṇḍu'' ({{lang|ta|பனம் கற்கண்டு}}) in Tamil

===In Southeast Asia===
====Cambodia====
[[File:Cambodia-Palm sugar-14-2007-gje.jpg|thumb|The production of palm jaggery in [[Cambodia]]]]

* ''Skor tnaot'' ({{lang|km|ស្ករត្នោត}}) in [[Khmer language|Khmer]]<ref>{{cite book |last=Jacob Jacobs |first=Judith |year=2001 |title=A Concise Cambodian-English Dictionary |url=https://books.google.com/books?id=4XkQtge1z3EC&pg=PA206 |publisher=[[Routledge]] |page=206 |isbn=978-0197-1357-4-7}}</ref>

====Myanmar (Burma)====
[[File:Burmese jaggery.JPG|thumb|right|Burmese jaggery at a market in [[Mandalay]]]]
[[File:JaggeryMyanmar1.jpg|thumb|Sugarcane jaggery in Myanmar]]

* ''Htanyet'' ({{lang|my|ထန်းလျက်}}) [Toddy Palm Jaggery] ({{IPA|my|tʰəɲeʔ|pron}}) in [[Burmese language|Burmese]]
* ''Kyan Tha Kar'' ({{lang|my|ကြံသကာ}}) [Sugarcane Jaggery] in Burmese

====Malaysia====
* ''Gula melaka'' or ''Gula merah'' in [[Malay language|Malay]]
* ''Gula nisan/nise'' in [[Kelantanese Malay]]
* ''Gula apong'' in [[Sarawak]], [[Malaysia]] is a variant of the jaggery, which is made from the sap of the nipah palm or [[Nypa fruticans]].

====Indonesia====
* ''Gula jawa'' in [[Indonesian language|Indonesian]] and [[Javanese language|Javanese]]
* ''Gula merah'' in [[Indonesian language|Indonesian]] and [[Malay language|Malay]]
* ''Gula aren'' in [[Indonesian language|Indonesian]] and [[Betawi language|Betawi]]
* ''Gula kawung'' in [[Sundanese language|Sundanese]]

====Philippines====
[[File:06893jfCuisine Foods Landmarks Baliuag Bulacanfvf 41.jpg|thumb|[[Cuisine of the Philippines|Philippine]] ''sangkaka'' or ''panutsá'' are disc-shaped as these are traditionally made in dried coconut shell halves.]]

* ''Koya-Koya'' ([[Ilocano language|Ilocano]])
* ''Tagapulot'' ([[Ilocano language|Ilocano]])
* ''Pakombuk'' ([[Kapampangan language|Kapampangan]])
* ''Panocha'' ([[Philippine Spanish]])
* ''Bagkat Bao'' - possibly regional to [[Bulacan]] ([[Tagalog language|Tagalog]])
* ''Pakaskás'' - [[Cavite]] ([[Tagalog language|Tagalog]])
* ''Panutsá -'' from the Spanish above ([[Tagalog language|Tagalog]])
* ''[[Sangkaka]]'' ([[Tagalog language|Tagalog]])
* ''Calamay'' - [[Leyte]], [[Samar]] ([[Waray-waray language|Waray]])

====Thailand====
* Palm jaggery: {{langx|th|น้ำตาลโตนด|namtan tanot|label=none}}, {{IPA|th|nám.tāːn tā.nòːt|pron}}
* Coconut jaggery: {{langx|th|น้ำตาลมะพร้าว|namtan maphrao|label=none}}, {{IPA|th|nám.tāːn mā.pʰráːw|pron}}
* Cane sugar: {{langx|th|น้ำตาลอ้อย (งบน้ำอ้อย)|namtan oi (Ngob Nam Oi)|label=none}}, {{IPA|th|nám.tāːn ʔɔ̂j|pron}}
* Granulated brown cane sugar: {{langx|th|น้ำตาลทรายแดง|namtan sai daeng|label=none}}, {{IPA|th|nám.tāːn sāːj dɛ̄ːŋ|pron}}
* Granulated white cane sugar: {{langx|th|น้ำตาลทราย|namtan sai|label=none}}, {{IPA|th|nám.tāːn sāːj|pron}}; or {{langx|th|น้ำตาลทรายขาว|namtan sai khao|label=none}}, {{IPA|th|nám.tāːn sāːj kʰǎːw|pron}}

====Vietnam====
* ''Đường thốt nốt'' in [[Vietnamese language|Vietnamese]]

===Elsewhere===
* ''[[Rapadura|Raspadura]]'' in Cuba and Panama
* ''[[Rapadura]]'' in Brazil
* ''[[Panela]]'' in Central America and parts of South America
* ''[[Piloncillo]]'' in Mexico
* ''[[Tapa de dulce]]'' in Costa Rica
* ''[[Chancaca]]'' in Peru
* ''[[Papelón]]'', ''panela'' or ''miel de panela'' in Venezuela
* ''Sukari nguuru'' in [[Swahili language|Swahili]]
* {{nihongo|''Kokuto''|黒糖|Kokutō}} in [[Japanese language|Japanese]]<ref name="artofeating">{{cite web|url=http://www.artofeating.com/tt/brownsugar.htm|title=Brown Sugar from Okinawa &#124; Art of Eating|publisher=artofeating.com|access-date=2015-09-13|archive-url=https://web.archive.org/web/20130422120414/http://www.artofeating.com/tt/brownsugar.htm|archive-date=2013-04-22}}</ref>
* {{lang-zh|c=紅糖|labels=no}} (''Hóng táng'') or {{lang-zh|c=黑糖|labels=no}} (''hēi táng'') in [[Chinese language|Chinese]], the latter used by the Chinese community in [[Southeast Asia]] and [[Oceania]]
* ''Guṛ'' ({{lang|ps|ګړ}}) in Afghanistan
* ''Jājiriyy'' ({{lang|ar|جاجري}}) in [[Arabic]]<ref>{{Cite web |title=ما هو الجاجري( jaggery الجاكري) وما فوائد وأضرار هذا السكر الهندي للصحة {{!}} أعشاب الهيرب ALHERB |url=https://alherb.com/jaggery/ |access-date=2023-10-05 |website=أعشاب الهيرب  ALHERB {{!}} فوائد وأضرار الأعشاب و النباتات والزيوت العطرية |language=ar}}</ref>

==Image gallery==
<gallery widths="200" heights="200">
File:Jaggery_cubes.jpg|Jaggery cubes
File:Gur making.15.jpg|Jaggery (gur) making at small scale near sugarcane farm in [[Pakistan]]
File:Jaggery preparation0.jpg|Boiling the sugarcane juice in large-scale jaggery (gur) making in India
File:Jaggery preparation5.jpg|Transferring boiled [[sugarcane juice]] into vessel to dry
File:(1) Jaggery Gud Punjab India.jpg|Gud or jaggery: Sugarcane-derived raw sugar crystallised cubes or blocks
File:A Jaggery.JPG|Jaggery blocks, also known as ''gud''
File:Poriurundai.JPG|''Gur mamra'' [[laddu]] sweets made from jaggery and [[Muri (food)|puffed rice]]
File:Indian Jaggery.jpg|Indian jaggery
File:Indein, Sugar cane juice, Shan State, Myanmar.jpg|Boiling, Myanmar
File:Indein, Sugarcane, Cane sugar, Shan State, Myanmar.jpg|Jaggery, Myanmar
</gallery>

==See also==
* {{Annotated link|Brown sugar}}
* {{Annotated link|Caramelization}}
* {{Annotated link|Muscovado}}
* {{Annotated link|Palm sugar}}
* {{Annotated link|Panela}}
* {{Annotated link|Peen tong}}
* {{Annotated link|Piloncillo}}
* {{Annotated link|Sugarloaf}}

==References==
{{Reflist}}

== External links ==
* {{Wiktionary inline}}

{{Sugar}}
{{Filipino cuisine}}
{{Sri Lankan cuisine}}

[[Category:Articles containing video clips]]
[[Category:Indian cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Southeast Asian cuisine]]
[[Category:Sri Lankan desserts and sweets]]
[[Category:Sugar foods]]