What is panela? Healthy sugar? Origins, uses and recipe ideas

Introduction

We often associate sugar with unhealthy eating, and that is true of ordinary refined sugar. But there are sugars that are a little better for us, and perhaps a little easier on our conscience. Panela sugar is one of them. It is used mainly in South America, which is also where the recipe idea at the end of this article comes from.

Panela is an unrefined cane sugar from Ecuador. Unlike familiar white refined sugar and cane sugar, it contains essential nutrients and has a wonderfully caramel-like flavour. In this article, we explain why the way sugar is processed makes a big difference when it comes to retaining important nutrients.

This article explains why sugar processing makes a big difference to the retention of important nutrients, and also shares some delicious recipes with Panela.

Contents

1. What is Panela sugar?
2. Processing – the difference between refined sugar and Panela sugar
3. Panela sugar recipe ideas
   1. Panela sugar and Guayusa recipe
   2. Guayusa tea with Panela and lemon, orange or yuzu
   3. Iced Guayusa tea with Panela
   4. Panela and Guayusa energy cookies with lemon

1. What is Panela sugar?

Panela is an unrefined cane sugar from Ecuador. Unlike familiar white refined sugar and cane sugar, it contains essential nutrients and has a wonderfully caramel-like flavour.

2. Processing – the difference between refined sugar and Panela sugar

When we pick up sugar at the supermarket, the packaging usually says “refined sugar”. But what does that actually mean?

Refining is a process used to purify, separate or improve a substance.

For sugar, refining means that cane juice or beet juice is first washed and centrifuged. It is then decolourised with activated carbon and concentrated under vacuum. Next, it is filtered so the sugar crystallises. These steps are repeated until the familiar sweet, white sugar is produced. The result is almost pure sucrose, with no fibre, fat, vitamins, protein or minerals – a carbohydrate with little real benefit for our bodies.

Panela is made differently. The sugar cane used to make it is cold-pressed mechanically. The cane juice is collected, while the remaining cane fibre is used as compost to enrich new soil.

The cold-pressed cane juice is then gently heated in large vats and stirred continuously as it thickens. After heating for a while, the sugar reaches its maximum concentration. At this point, the Panela is poured into moulds or spread over large surfaces. It then crystallises naturally, without centrifuging, vacuum treatment or filtration.

Panela differs not only in how it is made – a process that retains important nutrients and avoids chemicals – but also in its taste and colour.

It has a lighter, rounded caramel note compared with ordinary sugar, melts on the tongue and has a glossy brown colour.

Panela is, of course, still made up mainly of carbohydrates. However, unlike refined sugar, which is 99.9% to 100% sugar, Panela sugar is only 86% sugar. The remaining 14% consists of fats, protein, vitamins such as B1 and B2, minerals such as calcium, magnesium and iron, plus some fibre and water.

3. Panela sugar recipe ideas

3.1. Panela sugar and Guayusa recipe

Guayusa tea is the traditional drink in Ecuador for staying awake and focused. You’ll find our top 10 preparation methods in the linked article. Guayusa is not the same as mate, and it tastes much smoother because it contains no bitter compounds. Our article comparing teas such as matcha, rooibos, mate and Guayusa is called “Comparing tea varieties”.

Here’s how to make a delicious Guayusa tea with Panela:

1. Use one of the Guayusa tea preparation methods (with boiling water, cold water or even iced water)
2. Add about 2 tbsp of Panela sugar per 400 ml tea glass
3. You can also use our stainless-steel tea infuser, a filter bag or our 950 ml glass teapot with infuser.

3.2. Guayusa tea with Panela and lemon, orange or yuzu

Lemons, oranges or the distinctive yuzu fruit are ideal for a delicious citrus-flavoured tea.

1. Prepare yourself a cup of Guayusa tea
2. Add one tablespoon of Panela sugar per cup
3. Use a quarter of a lemon, yuzu or orange

3.3. Iced Guayusa tea with Panela

For a refreshing iced tea in summer, you can make Guayusa as a cold brew or even an ice brew.

1. Use cold tap water and pour it over your Guayusa tea
2. Put the brewed Guayusa tea in the fridge for 4–12 hours
3. Now stir 1 tbsp of Panela sugar into the tea
4. Add a splash of lemon, orange and/or yuzu as well

3.4. Panela and Guayusa energy cookies with lemon

For a particularly tasty Panela recipe with an extra kick, try baking with our Guayusa powder.

1. 500 g flour
2. Zest of one lemon + lemon water
3. 200 g Panela sugar
4. 10 g Guayusa powder
5. Raising agent
6. Water, milk or plant-based milk alternative

Mix everything together until you have a firm dough. Shape it into round cookies and bake until they begin to harden on the outside but are still soft (not wet) inside.