This dark, coarse, unrefined sugar (sometimes referred to as palm sugar) can be made either from the sap of various palm trees or from sugarcane juice. It is primarily used in India, where many categorize sugar made from sugarcane as jaggery and that processed from palm trees as gur. It comes in several forms, the two most popular being a soft, honeybutter texture and a solid cakelike form. The former is used to spread on breads and confections, while the solid version serves to make candies, and when crushed, to sprinkle on cereal, and so on. Jaggery has a sweet, winey fragrance and flavor that lends distinction to whatever food it embellishes. It can be purchased in East Indian markets. See also Sugar.
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