I was introduced to turbinado sugar at a young age while at fancy brunches with family. They chose restaurants which served coffee with a bowl of golden-hued sugar cubes, craggy like small boulders. I was told they were "sugar in the raw," which I found incredibly exotic, and I made a game of sneaking as many cubes as I could while those around me dithered with eggs and sausages and other silly distractions. That surprisingly complex caramel-like taste was all I needed, and at the time was my personal height of culinary sophistication.
I may have grown up, and I may no longer think raw sugar is the summum bonum of the culinary arts, but I still cherish and respect its power on the plate and in the kitchen. This form of raw sugar is milder than the untamed, smokey piloncillo, but it's a worthy addition to your sugar collection and a potent spice in its own right.