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Panela - Wikipedia. This article is about the unrefined sugar product. For the cheese, see Queso panela. 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.[citation needed] 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.[1] 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 5. 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.[citation needed] Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non- centrifugal cane sugars.[2]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. Regional names[edit]Raspadura in Cuba, Panama and Ecuador.

Rapadou in Haiti. Dulce de panela in El Salvador.

Panela in Colombia, Venezuela and Ecuador. Rapadura in Cuba, Panama, Brazil, Paraguay, Uruguay and the Dominican Republic. Chancaca in Chile, Peru and Bolivia. Tapa de dulce in Costa Rica and Nicaragua. Papelón in Venezuela. Uluru Dust in Australia. Gur or jaggery or Vellam in India.

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Gura in Afghanistan. Piloncillo ("little pylon", so named for the cone shape) in Mexico and Spain[3]Nam oy in Laos. Economics[edit]. Panela is commonly sold in this form.

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Brazilian rapadura in tablet. The main producer of panela is Colombia (about 1. Panela is also produced in Ecuador, Guatemala, Mexico,[5]Panama, Peru, Chile, Venezuela, Brazil, and Bolivia (where it is called chankaka or empanizao). In Colombia, the panela industry is an important source of employment, with about 3. In 2. 00. 3, Colombian sugarcane contributed 4.

That year, it was ninth in contributions to production value. Similarly, it represents 1. Colombia, sixth place among the country's crops, behind only coffee, corn, rice, bananas, and cotton. This product is produced predominantly in the rural economy, the basic economy of 2. An estimated 7. 0,0.

Worldwide, the Colombians are the largest consumers of sugarcane, at more than 3. To the extent it is a low- cost sweetener with important contributions of minerals and trace amounts of vitamins, high intake occurs mainly in strata. Panela consumption represents 2.

Panela was originally created as an easier way to transport sugar. It is used to make chancaca. In Peru, chancaca is used in typical food such as champús, picarones, calabaza al horno, and mazamorra cochina. In Costa Rica, it is used in preparations such as tapa de dulce and agua de sapo. In Chile, it's used for sweet sopaipilla. The main use of the panela in Colombia is for aguapanela, one of the most widely consumed beverages in Colombia. It is also used in the preparation of guarapo and various desserts.

Since it is a very solid block, some Colombian homes have a hard river stone (la piedra de la panela) to break the panela into smaller, more manageable pieces. Panela can be purchased in markets, local grocers, and online stores. In parts of coastal Colombia, it is also used for chancacas. Known as piloncillo in México, it is most often seen in the shape of small, truncated cones. Many Mexican desserts are made with piloncillo, such as atole, capirotada, champurrado and flan. It is also blended with different spices, such as anise, cayenne, or chocolate. In the Philippines, panocha or in Tagalog term panutsá, is traditionally used as an ingredient for latík and kalamay, as well as a comfort food eaten straight.

In Venezuela, it is an essential ingredient for many typical recipes,[citation needed] although production of panela in the country dropped precipitously across the 2. Health claims[edit]Panela manufacturers and advocates claim the substance to be healthier than refined sugar, suggesting it has immunological benefits, a lower glycemic index, and higher micronutrient content.[2] As the authors of The Ultimate Guide to Sugars and Sweeteners point out, "it's still sugar", with only a trace amount more vitamins and minerals, and little research to support other claims.[7]National Panela Pageant[edit]The National Panela Pageant takes place in the town of Villeta, Cundinamarca, in Colombia. This town is famous for its production of sugarcane, but the festivities occur in almost all national departments of Colombia in January of each year.

Villeta is located 9. Bogota and has 3. The festival has been celebrated since 1. It creates a sense of regional and national unity and the sharing of a common bond.

Each year, a National Queen is crowned, on the basis of beauty, popularity, and knowledge about the production and marketing of panela. Gallery[edit]Rapadura with cashew from Museu da Rapadura. Claimed to be the world's largest rapadura, on display on a farm southeast of Fortaleza, Ceara. See also[edit]References[edit]^SF, My Mission: Tastes of (3 May 2. La Diferencia- 5 cooking ingredients with an accent: Find them in the Mission".

Retrieved 8 September 2. Jaffé, Walter R. (8 March 2. Health Effects of Non- Centrifugal Sugar (NCS): A Review". Sugar Tech. 1. 4 (2): 8. Retrieved July 1. Grodinsky, Peggy (6 September 2. Pump up the flavor with piloncillo".

Houston Chronicle. Retrieved 2. 3 January 2. Colombia - Actividades del sector primario - Sector agrícola vegetal". Retrieved 8 September 2. Dentro del Táchira: El Dulce Proceso de la Panela^"The Venezuelan panela industry - Reasons for its decline and its survival". Retrieved 8 September 2. Ph. D, Alan Barclay; Sandall, Philippa; Shwide- Slavin, Claudia (1.

December 2. 01. 4). The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore, of Everything from Agave Nectar to Xylitol". Workman Publishing. Retrieved 8 September 2. Google Books. External links[edit].