Panela Cane Sugar

Warm, fluffy, molasses-y single origin panela cane sugar from Colombia.

$17.99
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Warm and buttery with a hint of fresh green cane flavor, our panela cane sugar is produced using traditional methods and materials in the lush mountains of Colombia. Use instead of white or brown sugar in baking, sprinkle over fresh fruit or mix with hot water to make the traditional beverage agua panela.

The heirloom cane is cut by hand and carried to the estate's own trapiche, where the cane is pressed into juice and cooked into sugar. The juice is boiled in a series of pots, which are heated by burning the leftover cane fiber after the juice is pressed out. The boiling process requires constant attention by skilled artisans, up to the final step where the reduced sugar syrup is tossed through a window, one bowl at a time, and then whipped using a long-handled paddle to create a light, fluffy, granulated sugar texture.

Get all our sugars in our Single Origin Sugars Collection

  • "When Burlap & Barrel sources single-origin, minimally processed sugars, it’s not just sourcing them from a single country (other specialty sugars often have much murkier provenance) but from single mills, cooperatives, or farms."

The 4-pack contains:

Highlights

Origin:

Boyacá, Colombia

Process:

Hand-pressed, boiled and whipped

Tasting notes:

Green Cane Juice • Fresh Cream • Mountain Downpour

Pairs well with:

Royal Cinnamon, Buffalo Ginger, Sweet Allspice

Ingredients

Unrefined sugarcane juice (Saccharum officinarum) 

Kosher
non gmo clear
Unrefined
Vegan
no preservatives clear
non irradiated clear
Nutritional Facts:

Cooking tips

  • Sub for brown sugar in baked goods
  • Stir into warm drinks or sprinkle over oatmeal 
  • Use in Southeast Asian stir-fries or braises
  • Add to baked beans or other savory dishes that need a touch of sweetness

Recipes

See all recipes

Sourcing

Like all sugar, panela is incredibly labor-intensive to produce — when Ethan traveled to Colombia to meet with our partner panela producers, he noted that “Manual, traditional sugar production requires a combination of knowledge, skill, and sheer physical strength beyond any other food I have ever encountered.”


But the work of making sugar by traditional methods is worth it, and the careful sourcing comes through in the flavor of this extraordinary single origin panela.

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