What are the differences between piloncillo and jaggery in terms of taste, texture, and culinary uses?

Piloncillo and jaggery are both unrefined sugars made from boiled sugarcane juice, but they differ in taste, texture, and culinary uses. Piloncillo has a more robust flavor with hints of molasses, while jaggery is milder and has a caramel-like taste. Piloncillo is harder and more solid, while jaggery is softer and crumbly. In terms of culinary uses, piloncillo is commonly used in Mexican and Latin American dishes like desserts and sauces, while jaggery is popular in Indian and Southeast Asian cuisine for sweetening dishes and beverages.