Hi, losing it! Tks for the 2 sites on jaggury.

The jaggury I'm familiar with is not granular, it comes in a cake. The label says it comes from a kind of palm (not sugar cane). I can't see how those 2 types of jaggury could possible taste the same. When I grate it, the flakes kind of stick together.
Why do I say it's "strong"? This may not make any sense to you, but it is incredibly sweet, sweeter than sweet, if that's possible - even a wee taste. Whether that is good or bad depends on how sensitive to the sweet taste you are, I guess. I uses it in small amounts in cooky recipes, etc. Let's face it - simple carbos are simple carbos, but a bit of something sweet is good for us from time to time, and for me, jaggury does the trick.