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Panela is sugar made from unrefined sugar with a high Molasses content.

Non-centrifugal means are used to produce the sugar. Sugar cane juice is just evaporated over heat until it forms a syrup called "miel" (sic), then boiled and stirred until it crystallizes and forms Panela. Panela is sold in blocks. The syrup can also be used to make Piloncillo with.

Sometimes in the Andes, Panela is made from concentrated juice from Yacon.

When crushed up, Panela is called "polvo."

Language Notes
Also called Chancaca; Gur; Piloncillo; Raspadura. In the Caribbean, called "Papelón" in many countries.

Also called:

See Also:

Panela, Piloncillo, Yacon

Other entries for: Brown Sugar

Brown Sugar, Dark Brown Sugar, Dark Muscovado Sugar, Demerara Sugar, Golden Caster Sugar, Jaggery, Light Brown Sugar, Light Muscovado Sugar, Molasses Sugar, Palm Sugar, Panela, Piloncillo, Turbinado Sugar

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Sugar
Aspartame, Chinese Sugar, Date Sugar, Dextrose, Erythritol, Frosting, Fructose, Gelling Sugar, Granulated Sugar, Icing Sugar, Invert Sugar, Lavender Sugar, Malt Sugar, Raw Sugar, Rosemary Sugar, Sanding Sugar, Snow White Sugar, Sparkling Sugar

Other entries for: Sweeteners

Amasake, Honey, Sorbitol, Stevia, Syrups, Xylitol