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Wow, I had always thought molasses came from a date palm. Because this kind of molasses was always used extensively in my family. I just thought ALL molasses was the same for some reason.
For those who have never tried this stuff, its good. And cheap. It looks just like regular molasses and costs the same or less. If you go to a Bangladeshi store you can often find it being sold in the original clay pot which was hung high up on a palm to collect the sap.
Looking at wikipedia it looks like this confusion is not restricted to myself only;
Under the general page for molasses they show a pitha (equivalent, a kind of rice flour crumpet) being flavoured with "Molasses" - but the only kind of molasses that would end up on a pitha in Bangladesh is the Sap of a Palm Tree, caller "Gur" a staple form of sugar in everything except tea.
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DFP
If you use demerara sugar in baking then the finished product will generally end up tasting a little less sweet than if you used brown sugar. If you use it in, say, coffee, you'll get a deeper, treacly flavour from it than you would brown sugar - though not as much as you would using muscovado.
Demerara (and Muscovado) is made by spinning sugar cane crystals in a centrifuge. The liquid that comes off is refined into molasses (which ends up being further refined into treacle, if you're into that kind of thing). The less time a sugar has spent in the centrifuge, the more molasses it contains, so the more of a treacle flavour it'll have - muscovado gets this treatment for less time than demerara, so it's darker and stronger. Brown sugar is made by adding refined molasses to white sugar, with the attendant reduction in strength.
If you're eating chunks of any of them then you need to take a good, hard look at your life choices.