Jaggery (gur) and sugar (chini)

In Gujarat and Rajasthan, fields of bamboolike sugarcane dot the landscape, its hardened stem masking its yellowish-white, juicy, and extremely fibrous flesh. Its juice is boiled down and dried to yield clumps of dark brown jaggery, which is sold all over the world, especially in Indian grocery stores. Mexican stores stock a similar product they call piloncillo (in cone form, which you can use, teaspoon for teaspoon, as a substitute for jaggery). Jaggery is cloyingly sweet, with a molasseslike flavor. I recommend packed dark brown sugar as a very close alternative to jaggery in all my recipes that call for it.