PANELA

What is panela?

Panela is an unrefined natural sweetener obtained from the juice of sugar cane (Saccharum officinarum), which is boiled and solidified without undergoing refining or centrifugation processes. Unlike white sugar, panela retains its nutrients and minerals. In different countries, it is known by other names, such as piloncillo in Mexico, rapadura in Brazil, or chancaca in Peru and Chile.

Properties of panela

• Natural source of energy: Rich in carbohydrates, it provides quickly absorbable energy.
• Mineral contribution: Contains iron, calcium, phosphorus, magnesium, and potassium.
• Rich in vitamins: Provides small amounts of B-complex vitamins and vitamin C.
• Antioxidant properties: Its natural compounds help fight free radicals.
• Strengthens the immune system: It is believed to help strengthen defenses and fight colds.
• Better than refined sugar: Being unchemically processed, it retains more nutrients.

Varieties of panela

Panela varies according to its shape, texture, and color:

Block panela: The most traditional, sold in solid pieces that can be grated or dissolved.
Granulated panela: Powder version, easier to dissolve in drinks and recipes.
Dark panela: Has a more intense flavor and a darker color due to a higher molasses concentration.
Light panela: More yellow or golden in color, with a milder taste.
Organic panela: Produced without chemicals or pesticides.

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Main producing countries

Panela is mainly produced in countries with a strong tradition in sugar cane cultivation:

Colombia: One of the largest producers and consumers of panela in the world.
Ecuador: Produces high-quality artisanal panela.
Peru: Known as "chancaca" and used in many desserts.
Mexico: Called "piloncillo," it is an essential ingredient in Mexican cuisine.
Brazil: Produced under the name "rapadura."
Venezuela and Costa Rica: Also have strong production.
India: Panela is similar to "jaggery," widely used in Indian cuisine.

How to consume and prepare it

Panela is very versatile in the kitchen and can be consumed in various ways:

In beverages: Dissolved in hot water or milk to make "panela water," traditional in Colombia. It is also used to sweeten tea and coffee.
In desserts and sweets: Used in recipes such as custards, cakes, cookies, and flans.
In juices and smoothies: Sweetens natural juices without the need for refined sugar.
In sauces and savory dishes: Used in stews and marinades, especially in Asian and Latin American cuisine.
In candies and sweets: Used to make artisanal candies.
In bakery: Mixed with flours to make healthier breads.