At Amazonas, one of the 25 regions known as departments in Peru, exists small groups of families that are dedicated produce Panela—known as “chancaca” in some South American countries—thanks to sugar cane milling. Panela is made of sugar cane and its process starts by squashing the cane. Usually, the people involved in the sugar cane milling are helped by ox that moved the milling to obtain cane sugar juice. This juice should be boiled and processed by 6 hours. After that, the juice is pouring in molds and they let it rest to endure. Sugar cane is cultivated at a height of 1 800–2 500 masl. Panela is obtained through the evaporations, concentrations, and crystallization of sugar cane. Panela (Saccharum officinarum L.) contains a high nutritive value, which is necessary for the metabolic process of the organism.
Sugar cane (Saccharum officinarum L.)
Add 1–2 tbsp of panela in beverages of your preference or use it in pastry.
Keep in a cool and dry place.
It doesn’t require refrigeration.