In Sri Lanka, jaggery is usually made using the syrup of the kithul palm tree, or from coconut syrup. The respective names in Sinhalese are "kitul hakuru" (කිතුල් හකුරු) and "pol hakuru" (පොල් හකුරු). Jaggery from the syrup of the Palmyrah palm is more prominent in the northern part of the country; this is referred to as palmyrah jaggery or "thal hakuru" (තල් හකුරු). Jaggery made from sugarcane syrup is considered inferior to these types of palm syrup based jaggery varieties, and the term jaggery (හකුරු) is generally understood in the country to refer to palm syrup based jaggery rather than sugarcane jaggery.