panela
Sign in to saveAlso known as raspadura, chancaca, piloncillo
Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It 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 chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). 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, boi
Key facts
- Food.name
- Panela
- Food.image
- panela.JPG
- Food.alternate_name
- Piloncillo, chancaca
- Food.main_ingredient
- Whole cane sugar
- Food.similar_dish
- Jaggery, palm sugar
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 63 products
- Energy
- 319 kcal
- Fat
- 2.3 g
- — of which saturates
- 0.7 g
- Carbohydrates
- 79.6 g
- — of which sugars
- 76.1 g
- Fibre
- 0 g
- Protein
- 1 g
- Salt
- 0.06 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Panela.jpg
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- Commons category
- Panela
Sources (1)
via Wikidata · CC0
~6 min read
Article
7 sectionsContents
- Economics
- Uses
- Health claims
- Regional names
- See also
- References
- External links
Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It 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 chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). 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. It is similar to jaggery, which is used in South Asia. Both 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, beer, and winemaking.