Jaggery (also transliterated as jaggeree) is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice/date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash, proteins and bagasse fibers. It was originally created as an easier way to transport sugar. In Venezuela, it is an essential ingredient for many typical recipes, and in some parts of the country, it is used in place of refined sugar as a more accessible, cheaper and healthier sweetener. When mixed with other ingredients, such as peanuts, condensed milk, coconut, or white sugar, it produces a good number of locally marketed and consumed delicacies.

Jaggery is made of the products of both sugarcane and the Date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, and Sri Lanka. In Sri Lanka, syrup extracts from Caryota urens trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than jaggery coming from other sources.