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Concept
Panela
Summary
Panela (paˈnela) or rapadura (Portuguese pronunciation: ʁapaˈduɾɐ) is an unrefined whole cane sugar, typical of Central and 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 (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. Elsewhere in the world, the word jaggery describes a similar foodstuff. 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.
Chancaca in Bolivia, Chile and Peru; also the name of a sweet sauce made from this
Dulce de panela or dulce de atado in El Salvador
Đường phên in Vietnam
Gura in Afghanistan
Gurr in Pakistan
Jaggery, Bella (ಬೆಲ್ಲ), Gur, Sharkara, or Vellam in India
Nam oy in Laos
Panela in Colombia, Ecuador, and Venezuela
Panocha in the Mexican State of Sinaloa and the Philippines
Papelón in Venezuela
Uluru Dust in Australia
Piloncillo ("little pylon", so named for the cone shape) in Mexico and Spain
Rapadou in Haiti
Rapadura in Argentina, Brazil, Cuba, Guatemala, Honduras, Panama, Paraguay, and the Dominican Republic
Raspadura in Cuba, Ecuador, and Panama
Tapa de dulce or Dulce (de tapa) in Costa Rica and Nicaragua
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).
Official source
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