By Harold McGee
It’s still possible to taste what might be called whole sugar, crystalline sugar still enveloped in the cooked cane juice from which it formed. This is the sugar sold in Indian groceries as jaggery or gur, and in Latin American shops as piloncillo, papelon, or panela. The flavor is highly variable, and ranges from mild caramel to strong molasses.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.