PANELA Meaning and
Definition
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Panela is a traditional unrefined cane sugar commonly used in Latin America. It is essentially a solid block made by evaporating the juice extracted from sugar cane. The process involves boiling the juice until it thickens and reaches a concentrated state. The resulting product is then poured into molds or set to solidify, resulting in a hard, solid block of dark brown or caramel-colored sugar.
Panela is known for its distinctive flavor and caramel-like taste, which is a result of the natural minerals and molasses present in the sugar cane. It often has a strong and intense sweetness that adds depth to dishes, beverages, and desserts.
This natural sweetener is widely used in Latin American cuisine and serves as a versatile ingredient. It can be grated or chopped into smaller pieces to be dissolved in hot or cold beverages like coffee, teas, or cocktails. Panela is also used as a sweetener and flavor enhancer in various traditional desserts, candies, and baked goods.
Beyond its culinary uses, panela is valued for its purported health benefits. It is believed to be a more wholesome alternative to refined white sugar, as it is less processed and retains some of the nutrients naturally found in sugar cane. It is also relatively low on the glycemic index, meaning it has a less pronounced impact on blood sugar levels compared to highly processed sugars.
Etymology of PANELA
The word "panela" has its etymology in Latin. It comes from the Latin word "pānus" which means bread, and later evolved into "panella" in Medieval Latin. This term referred to a dish or utensil used for baking bread. From Medieval Latin, it passed into Old French as "panel" and eventually into Spanish as "panela". In Spanish, "panela" initially referred to a type of cooking pot or a container used for various purposes, but over time, it came to specifically denote a form of unrefined cane sugar.
