Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas.
This is a list of sugars and sugar products.
Muscovado, also Khandsari and Khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour.
Panela or rapadura) is unrefined whole cane sugar, typical of Mexico, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where "panela" refers to a type of cheese, queso panela). The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars. Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods as well as in confectionery, soft drinks, baking, and vinegar- and wine-making.