Gur, also known as jaggery, is a traditional sweetener commonly used in South Asian and Southeast Asian cuisines. It is made by boiling down sugar cane juice or palm sap until it thickens and solidifies into a dense block or paste. Gur has a deep, caramel-like flavor with hints of molasses and toffee, and it varies in color from golden brown to dark brown, depending on the degree of processing and the source of the raw material. It is often used as a natural sweetener in desserts, beverages, and savory dishes, imparting a rich, complex sweetness. Gur is valued not only for its taste but also for its perceived health benefits and traditional cultural significance. It contains trace minerals like iron, magnesium, and potassium, and some people prefer it over refined sugar due to its less processed nature.

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