Raw palm sugar, made in the East Indies by evaporating the fresh juice of several kinds of palm trees, but specifically those of the palmyra (Borassus flabelliformis) and jaggery palm (Caryota urens).
brown sugar made from palm sap.
Palm sugar made from treacle – mostly palm treacle. These hard, mound-shape cakes are nibbled with ginger tea or grated and used in almost all Sri Lankan sweetmeats and desserts.
Unrefined sugar from suger cane or coconut
raw sugar, eaten as it is and used to flavor various dishes, even vegetable curries.
(guda) a form of pure cane sugar
Jaggery is the traditional unrefined sugar used in India. The traditional name for jaggery is "Bella" in Kannada, "Bellam" in Telugu, "Vellam" in Tamil, and "gur" in Hindi and Punjabi.