GUR

Gur primarily refers to jaggery, a traditional unrefined sugar produced by evaporating the juice of sugarcane or date palm sap. The product ranges in color from pale gold to deep brown and retains a molasses-like flavor that is sweeter and more complex than white sugar. Production involves boiling the extracted juice to concentrate its sugars and then allowing it to cool and solidify into blocks, cones, or plates. Varieties include pan-fired or pressed forms; in Bengal, nolen gur is a well-known palm-date variety. It is widely used in Indian, Bangladeshi, Nepalese, and Sri Lankan cuisines in sweets, savory dishes, and beverages, especially during festivals and winter months.

Nutrition-wise, gur is sugar with small amounts of minerals and trace elements derived from the original juice, but it remains high in calories and should be consumed in moderation. It is not a substitute for a balanced diet or medical nutrition.

Beyond culinary use, Gur may occur as a personal name or place name in various languages. The meaning and significance of such uses vary by region and language, and are not connected to the culinary term except by spelling.