Panela is an unrefined organic cane sugar grown in Central and Latin America, especially in Colombia. They are obtained by cooking and evaporating the sweet juice of sugar cane; the resulting mass is then placed in molds in which it hardens.
The panel is not subjected to refining, crystallization or centrifugation, as is the case with commercial brown cane sugar. Thanks to this, the panel retains much more nutrients than brown sugar, and they include potassium, calcium, magnesium, manganese, chromium, zinc and a certain amount of B vitamins and C. Due to less refinement, the panels absorb sugar more slowly into the blood, which gives more steady influx of energy. This makes this sugar recommended for athletes, but also for people who are trying to regulate their blood sugar level.
The taste of the panels could be described as fruity or caramel. This sugar enriches the aroma of coffee, tea, yogurt, ice cream and cakes in a special way. When added to coffee or tea, the panel naturally blends into these beverages, adding shades of caramel, molasses, raisins and spices to their natural aromas. When used in pastries and cakes, the panel increases the enjoyment of them by adding subtle nuances of sweet taste.