Popular in South and Southeast Asia, jaggery mainly comes from the sap of palm trees but can also come from sugar cane juice. Either way the sugar is boiled down and used like maple syrup or cooled down and cut into chunks. With very little processing, jaggery maintains far more minerals than refined sugar. As for the flavor, it’s as if molasses, butter and honey came together in a perfect mix. It adds depth to any drink, dessert or marinade.