Coming from the sugarcane and native of Colombians, the Panela as it is known in Colombia, or as it is called in multiple countries: brown sugar, scraping, rapadura, sweet tied, panetela, sweet tapa, chancaca, fresh water, empanizao , papelón, or panocha, dulce de chala. It is a sweet, delicious and nutritious food that is used in its pure state, as an ingredient, or as a natural sweetener.
To produce it, the juice of sugarcane is cooked at high temperatures until it forms a kind of dense honey, then it is passed to prism-shaped molds where it is allowed to dry until it takes on its solid consistency; by not being refined, as in the case of sugar, it is preserved as a natural and highly nutritious product.
Among its main nutrients are vitamin C, which helps the proper functioning of the nervous system, prevents alterations in the skin, serves for healing and increases defenses, vitamin B6, which contributes to the formation of red blood cells, prevents dizziness and keeps the balance, niacin, which helps to combat the problems of circulation and high cholesterol, riboflavin prevents alterations in the skin and corners of the lips, thiamin for the proper functioning of the nervous and muscular system, calcium, for bone development, phosphorus for the conservation and regeneration of cells and tissues and also potassium that helps maintain the balance of body fluids and prevents cramps.
Panela can be used as a food in its natural state, as a sweetener, dissolved as a drink (Panela water), or as an ingredient for sauces and desserts.