Jaggery is the Indian name for an unrefined cane sugar made by cooking sugarcane (or sometimes date palm) juice in large metal vats. It is known by other names depending on your place of origin - piloncillo or panela are names used in Latin America, rapadura and chancaca in South America, and nam oy in Laos are just a few. The sugarcane juice is cooked down, leaving a hard deposit that is generally sold in blocks or cones. While you can find it sold in a ground form, I do not recommend it. Jaggery has a far more complex taste than brown sugar, which is usually comprised of granulated sugar and a bit of molasses. It has earthy, caramel and smoke undertones, making it a truly delightful and unique ingredient for making sweets. Jaggery is ubiquitous in Indian markets. However, if you are abroad you should be able to find it at International or Indian specialty grocers, as well as at Latin supermercados. You can also purchase jaggery online, however the price is often inflated above what you can purchase it for in a regular grocery setting.