Jaggery sugar, which may also be made from sugar cane as well as palm sap, is often produced as a rough or smooth jaggery. The rough jaggery has a stronger flavor with both a molasses and caramel taste. The smooth jaggery has a much milder taste than the rough jaggery, providing more of the caramel flavor than the molasses flavor. The rough jaggery is commonly used in India to sweeten and balance the more intense flavors present in many lentil dishes.
Often used in Asian food dishes, palm sugar has a flavor that is similar to a combination of molasses and brown sugar. It is a sugar that is used to flavor beverages, curries, rice dishes, desserts, and candies.