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 Although jaggery is also made from the sap of coconut and date palm, the one made from sugar cane is the one that's used most widely. It prevents constipation by aiding digestion.

Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of Pakistan, India, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to sambar, rasam, and other staples. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine.