Panela
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| Region or state | |
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| Main ingredients | Whole cane sugar |
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| Nutritional value per 100 g (3.5 oz) | |
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| Energy | 1,600 kJ (380 kcal) |
| Sugars | 86.4 g |
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0.1 g
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0.2 g
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| Other constituents | |
| Water | 12.3 g |
| Calcium | 79 mg |
| Magnesium | 81 mg |
| Iron | 12 mg |
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Source: http://ccbolgroup.com/chancaca.html |
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Panela (Spanish pronunciation: [paˈnela], Portuguese: rapadura [ʁɐpɐˈduɾɐ]) is unrefined whole cane sugar, typical of Central and of Latin America in general, 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). The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars.
Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods as well as in confectionery, soft drinks, baking, and vinegar- and wine-making.
The main producer of panela is Colombia (about 1.4 million tons/year), where panela production is one of the most important economic activities, with the highest index of panela consumption per capita worldwide. Panela is also produced in Ecuador, Guatemala, Mexico,Panama, Peru, Chile, Venezuela, Brazil, and Bolivia (where it is called chankaka or empanizao).
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