Panela is an unprocessed, organic cane sugar that can be used in place of brown or white sugar. Panela is hand cut, hand kettled, and hand crafted from the same regions of Columbia as Colombian coffee. Since it is unrefined and unprocessed, Panela sugar retains its vitamins, minerals and amino acids. In fact, Panela has more nutrients than any other natural sweetener.
Panela cane sugar retains its taste from the soil, climate, and region from where it grew. Turbinado, brown, and white sugars use chemicals and cattle bone char in their refinement process, which results in sugars that taste like chemicals. Panela is chemical free and has a pleasant, earthy taste.
Panela maintains a more complex carbohydrate than turbinado and other refined sugars which results in healthier, slower metabolization. Panela has a glycemic index rating of 55, which is the same as molasses.
Baking with panela is easy because it can replace white or brown sugar. Panela is moist like brown sugar and is finely ground, so it dissolves easily. Because it dissolves so well, Panela is a great sweetener for coffee, tea and other beverages!
Panela is also known by the name piloncillo.
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