Gur is an age old unrefined form of sugar that is been mentioned in Ayurveda since ancient times. Some say jaggary originated in Eastern India and has been there since 16th century but the word Jaggary comes from Portuguese word Jagara. Jaggary is concentrated product of cane juice that is obtained by boiling raw, concentrated juice till it solidifies without separation of the molasses and crystals. It can be made either from sugarcane or palm tree. Most of jaggary production happens in Asia, Latin America and Africa, and more than 70% of world production happens in Indian sub-continent. It is making a come back as a healthier option to refined sugar. Jaggary is more nutritious because of the molasses content and molasses are rich in nutrients, it helps keep the body warm. The darker the gur the better as then there is no chemical treatment done to the same, to get lighter colour one has to do chemical treatment mostly with sodium hydrosulphite. Jaggary is a good alternative to white/refined sugar as it is a healthier alternative especially in winters as it has hot potency.