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.

Dried sugarcane juice