ORGANIC PANELA SUGAR, unrefined
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Origin: Ecuador / Peru
Panela (aka Rapadura) is made by crushing the whole sugar cane to extract and collect the juice, evaporating the water content through boiling, and then pouring it into molds where it crystallizes and hardens into blocks. Depending on the end use it may be sold in blocks or discs or ground into the desired granular texture. Panela is a traditional food produced mostly in small-scale on-farm facilities and consumed in practically all tropical and subtropical regions.
Qualities: as pure, unrefined, dried sugar cane juice, panela retains many minerals, vitamins and other trace substances such as antioxidants which have shown to be health supportive. It has a rich and caramel like flavor compared to brown sugar, which is generally just white sugar with a small amount of molasses added back to it.
Common use: Panela is sold in many forms, including liquid, granulated, and solid blocks, and can easily substitute any other granular sugar used for canning of foods as well as in confectionery, soft drinks, baking, and vinegar- and wine-making.
Storage: Store in a cool, dark, dry place. Refrigeration not required
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Great for my products!
I love that the sizes available are what I need for my business. I make a Mexican Hot Chocolate and need to use Panela for this to be as authentic as possible. The product itself is great for grinding into a powder for my beverages.
Organic Panela Sugar
I am very pleased. I love the flavor of the product. I am also happy to be able to buy it in bulk so as to avoid all the unnecessary packaging that comes from buying a product in the store. It was also shipped promptly. Thank you!
I bought this to feed recently purchased water kefir grains. I’d been using organic Demerara sugar that produced slimy “strings” in the finished kefir. From reading, I’d learned that too many minerals caused the slime and expected the Panela to be worse than the Demerara. Not so! The slime disappeared after starting the Panela and the finished kefir is less sweet, suggesting the grains are “eating it up”. Great stuff.