Why is panela sugar the better sugar? – Recipe ideas with guayusa

We always associate sugar with a bad, unhealthy food. This is also true for conventional sugar. But there is sugar that is healthier and therefore a little better for our conscience: Panela sugar.

Panela is an unrefined raw cane sugar from Ecuador. In contrast to the white refined sugar and cane sugar known in this country, it contains essential nutrients and impresses with a wonderful caramel taste. In this article, we'll explain why processing sugar makes a big difference when it comes to preserving important nutrients in sugar.

The processing – the big difference between refined sugar and panela sugar

When we reach for sugar in the supermarket, the package usually says “refined sugar”. But what does that actually mean?

Refining is a process of purification, separation or refinement.

Regarding sugar, refining means that the cane sugar juice or beet juice is washed and centrifuged as the first processing step. The next step is decolorization by activated charcoal and concentration in a vacuum. A filtration then takes place, which allows the juice to crystallize. These processes are repeated until the well-known sweet and white sugar is formed. The result is an almost pure sucrose without fibers, fats, vitamins, proteins and minerals. As such, it's a dead carbohydrate with no real benefit to our bodies.

Panela is different. This special cane sugar is cold-pressed by machine. The cane sugar juice is collected and the remaining pulp from the cane sugar is used as compost for new soil.

The cold-pressed cane sugar juice is then gently heated in large tubs. The mass, which is becoming increasingly viscous, is constantly stirred. After heating the sugar for some time, it reaches the maximum concentration. At this point, the panela is poured into molds or spread out over large areas. It now crystallizes naturally, without centrifuging, vacuuming or filtering.

Panela sugar not only differs in its production, which preserves important nutrients and does without chemicals, but also in taste and color.

It contrasts with the taste of traditional sugar with a lighter, full-bodied caramel note, melts in the mouth and has a shiny brown colour.

Of course, panela consists mainly of carbohydrates, but in contrast to the sugar content of 99.9 percent to 100 percent in refined sugar, panela sugar consists of only 86 percent sugar. The remaining 14 percent is fats, protein, vitamins like B1 and B2, minerals like calcium, magnesium and iron, and some fiber and water.

Panela sugar to sweeten GUYA tea

If you would like to sweeten your GUYA tea a bit, panela sugar is a tasty option. Panela and GUYA tea complement each other perfectly because they come from the same country. Spices with the same origin usually harmonize well. That's why Panela unobtrusively intensifies the taste of GUYA tea without being too sweet.You can find our GUYA teas here .

You can get Panela, sometimes also called Rapadura, in the organic market.

Sources:

• http://fddb.info/db/de/lebensmittel/diverse_panela/index.html
• http://fddb.info/db/de/lebensmittel/naturprodukt_zucker/index.html
• http://www.zeit.de/lebensart/essen-trinken/2012-01/fs-zuckerrohr-suessigungen-2
• https://thecitypaperbogota.com/business/panela-sweet-tradition/1203
• https://de.wikipedia.org/wiki/Refining