Pulverized raw sugar

Panela is a natural sweetener obtained from the evaporation, concentration and crystallisation of sugar cane juice. To produce panela, this juice is cooked at high temperatures until it forms a fairly dense molasses, which is then placed in moulds where it is left to dry until it solidifies or curdles.

It is not refined or centrifuged, so it has a high molasses content. The impurities it contains due to the fact that it is unrefined give panela a dark colour and make it contain essential minerals such as calcium, potassium, magnesium, copper, and iron, along with small amounts of fluorine and selenium" (Link: Wikipedia ES).

The panela production process is carried out by panela workers in different areas of Colombia. From sowing to curdling, the process is manual, traditional and requires physical strength. The panela workers have been in the trade for a long time and have become experts in the production of panela.

In other countries it will be called chancaca, piloncillo or papilon.

Video on panela production in Colombia (Spanish)