Jaggery, commonly known as gur, is a traditional sweetener widely 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. Jaggery has a rich, 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 distinctive sweetness and depth of flavor. Jaggery is valued for its perceived health benefits and traditional cultural significance, as it contains trace minerals like iron, magnesium, and potassium. Many people prefer it over refined sugar due to its less processed nature and the presence of these minerals.

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