Panela

Panela is unrefined whole cane sugar, a traditional sweetener common in Latin America and parts of Asia. It is produced by evaporating sugarcane juice, then solidifying the resulting syrup into blocks or granules. Unlike refined sugar, panela retains many of the natural minerals and vitamins present in sugarcane, although the nutritional benefits are often debated.

Panela production typically involves minimal processing. The sugarcane is harvested, crushed to extract the juice, which is then boiled to remove excess water and concentrate the sugars. The thick syrup is poured into molds or stirred rapidly to create granules before being allowed to cool and harden.

Panela is widely used as a sweetener in beverages, desserts, and various culinary dishes. It can be dissolved in hot liquids or grated and added to recipes. It is often used in traditional drinks like aguapanela (water with panela) in Colombia and chancaca in Peru and Chile. It also finds use in confectionary, baking, and as a general substitute for refined sugar.

The color and flavor of panela can vary depending on the variety of sugarcane used, the processing methods, and the region of production. It can range from light golden brown to dark brown, and its flavor profile can include notes of caramel, molasses, and honey.

Panela is also known by different names in different regions, including raspadura, piloncillo, and gur. While it is often marketed as a healthier alternative to refined sugar due to its mineral content, it is still primarily composed of sucrose and should be consumed in moderation.