Jaggery is a traditional, unrefined sugar made from the sap of sugarcane or palm trees. It is a popular sweetener in many parts of Asia, Africa, and Latin America. Unlike refined sugar, jaggery retains much of the natural molasses, giving it a rich, deep flavor and a golden-brown color. It is often described as having a complex, caramel-like taste, with hints of toffee and butterscotch.

The production of jaggery involves boiling the sap of the sugarcane or palm to remove excess water, and then the resulting thick syrup is poured into molds and allowed to cool and solidify. The final product is a block or paste that can vary in texture, from soft and pliable to hard and crumbly, depending on how it is processed. Jaggery is commonly used in desserts, sweets, and beverages, as well as in savory dishes like curries.

In addition to its sweetening properties, jaggery is often considered a healthier alternative to refined sugar because it contains trace amounts of minerals like iron, magnesium, and potassium. It is also believed to aid digestion and provide a natural energy boost, making it a popular choice in traditional Ayurvedic medicine