Plain ole' table sugar? I'm guessing the method of priming sugar won't affect taste?
I'm pretty certain it's too small an amount to make an impact. Now if it doesn't carbonate you will notice the sweetness but no human could tell whether it came from cane, corn or honey. Ok, maybe with one of those really distinctive honeys.
However I'm in accord with Mort that priming with a sugar source that connects to your recipe is cool, even sublime. Coconut sugar for a coconut porter anyone?