Panela

Panela is a type of unrefined whole cane sugar, typical of Central and of Latin America, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as piloncillo in Mexico (where "panela" refers to a type of cheese, queso panela) and rapadura in Brazil.

Etymology

The word "panela" is derived from the Latin word "panus" (bread), which is the origin of the Spanish word "pan" (bread). The suffix "-ela" is a diminutive, so "panela" could be translated as "little bread".

Production

Panela is made by boiling sugarcane juice and then pouring it into a mold to harden. The process is similar to that used to make maple sugar in North America. The juice is extracted from the cane, usually by a mill powered by an animal, and boiled in an open pan until it thickens to a syrup. This syrup is then poured into a mold, where it hardens into a solid block.

Uses

Panela is used in many traditional dishes in Latin America, including desserts, sauces, and drinks. It is also used as a sweetener in coffee and tea. In Colombia, it is used to make a popular drink called Aguardiente, which is often served with cheese.

Health Benefits

Panela is a source of vitamins and minerals, including iron, magnesium, and potassium. It is also a source of energy due to its high carbohydrate content. However, like all sugars, it should be consumed in moderation.

Related Terms

• Sugarcane
• Sucrose
• Aguardiente
• Piloncillo
• Rapadura

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  Panela
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  Rapadura on a board
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  Café de olla
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  Largest rapadura