Jaggery vs. Molasses

Jaggerynoun

A traditional unrefined sugar used throughout South and South-East Asia.

Jaggerynoun

A small-scale production plant that processes sugar cane.

Jaggerynoun

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).

Jaggerynoun

unrefined brown sugar made from palm sap

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent and Southeast Asia. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.

Molassesnoun

A thick brownish syrup produced in the refining of raw sugar.

Molassesnoun

The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.

Molassesnoun

thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining

Molasses

Molasses () or black treacle (British English) is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant.