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It is a natural product of sugarcane. It is in a more unrefined form than sugar. It is a brown raw mass of sucrose which gets it color because of other elements found in a concentration such as wood ash and bagasse. Jaggery is commonly made from two products, that are sugar cane and date palm tree
Jaggery is a traditional non-centrifugal cane sugar consumed in Kenya and the Indosphere. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour, and is similar to the Latin American panela.[2] Also known as piloncillo in Mexico. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder, made up of other insoluble matter, such as wood ash, proteins, and bagasse fibers. The Kenyan Sukari ngutu/nguru has no fiber, its dark and is made from sugar cane

USES:
• These include jaggery cake and chakkara Pongal, a dessert made from rice and milk. It is also used to make traditional alcoholic drinks, such as palm wine, and for non-food purposes like dying fabric. In the Western world, this sweetener is often used as a sugar substitute in baking
• Prevents constipation
• Detoxes the liver
• Treats flu-like symptoms
• Blood purifier
• Boosts immunity
• Cleanses the body
• Eases menstrual pain
• Prevents anemia
• Boosts intestinal health
• Cools the stomach
• Controls blood pressure
• Prevents respiratory problems
• Relieves joint pain
• Weight loss
• Good source of energy