There's sugar and then there's sugar. For someone like me who takes an unnatural delight in food shopping, the world of sweeteners hits way beyond C&H's pink and white packaging. Of course, there's light brown for cookies of every sort. Then there's demerera with its caramel, crunchy grains. A puck of palm sugar sits in my cupboard and gets a good shave everytime I (or rather, The Voracious One) constructs a Thai curry from scratch. Muscovado, musky and dark, is the sexiest sugar I know. But for the sake of pairing with nuts in the name of a craving or perhaps, some holiday gift-giving, I turn to the sugar from India with a phonetically fun name: Jaggery.