Is there a difference between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura is the same as panela but not exactly the same as jaggery:
Common Spanish names: chancaca, papelón, piloncillo, panocha, rapadura, atado dulce or empanizao. In India and Pakistan a similar product is made which is called gur or jaggery. In Brazil, it is known as rapadura.
I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like to know if I could easily use panela or piloncillo instead of jaggery in a recipe.