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
The 5-pack contains:
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Toasty, tropical powdered coconut sugar, made from the nectar of the coconut blossom.
Unrefined coconut palm nectar (Cocos nucifera)
CONTAINS: COCONUT
Nutritional Facts: Coconut sugar nutritional facts- Use in place of powdered sugar in frosting and baked goods
- Stir into coffee, tea and other warm drinks
- Sprinkle over coffee cake, muffins, scones and banana bread
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Turbinado-style sugar with a honey-like flavor from Barbados, where coral-rich soils and tropical conditions create exceptionally pure, crunchy sugar crystals
- Substitute for turbinado sugar in any recipe
- Sprinkle over roll-out cookies and brownies
- Stir into coffee and other hot drinks
- Garnish muffins before baking
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A soft, earthy brown cane sugar with notes of ripe pears, toasty brown butter and a hint of molasses. Grown on a regenerative farm in Satara, India
- Substitute for brown sugar in any recipe
- Use to garnish cakes and cookies
- Balance spicy heat in curries and stews
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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.
- 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
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Dark, intensely flavored sugar, made in Vermont from concentrated maple sap.
- Sub for brown sugar in baked goods
- Add to baked beans or braises
- Stir into warm drinks
- Sprinkle over ice cream or fresh snow
Highlights
Ingredients
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
Sugar Comparison Guide
Get to know our single origin unrefined Sugars
Spice | Description | Tasting notes | Texture and use |
---|---|---|---|
Origin:
Barbados, The Caribbean Chunky golden turbinado single origin sugar from Barbados.
Chunky golden turbinado single origin sugar from Barbados.
Origin:
Barbados, The Caribbean
Tasting Notes:
Aged Rum • Ripe Pineapple • Tropical Storm
Texture and use:
Crunchy, coarse crystals. Use in place of turbinado or raw sugar.
|
Aged Rum • Ripe Pineapple • Tropical Storm |
Crunchy, coarse crystals. Use in place of turbinado or raw sugar. | |
Origin:
Satara, India Rich, buttery single origin jaggery cane sugar from India
Rich, buttery single origin jaggery cane sugar from India
Origin:
Satara, India
Tasting Notes:
Gir Cow Ghee • Dried Mango • Monsoon Rains
Texture and use:
Delicately crispy crystals. Use in place of brown sugar.
|
Gir Cow Ghee • Dried Mango • Monsoon Rains |
Delicately crispy crystals. Use in place of brown sugar. | |
Origin:
Boyacá, Colombia Warm, fluffy, molasses-y single origin panela cane sugar from Colombia.
Warm, fluffy, molasses-y single origin panela cane sugar from Colombia.
Origin:
Boyacá, Colombia
Tasting Notes:
Green Cane Juice • Fresh Cream • Mountain Downpour
Texture and use:
Light and fluffy. Use in place of granulated white sugar.
|
Green Cane Juice • Fresh Cream • Mountain Downpour |
Light and fluffy. Use in place of granulated white sugar. | |
Origin:
West Danville, Vermont, USA Dark, intensely flavored sugar, made in Vermont from concentrated maple sap.
Dark, intensely flavored sugar, made in Vermont from concentrated maple sap.
Origin:
West Danville, Vermont, USA
Tasting Notes:
Toasted Marshmallow • Baked Apple • Spring Thaw
Texture and use:
Delicate and superfine. Use in place of white sugar.
|
Toasted Marshmallow • Baked Apple • Spring Thaw |
Delicate and superfine. Use in place of white sugar. |
RECIPES
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Marranitos | Mexican Holiday Pig Cookies
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Alfajores de Miel
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Cranberry Chai Cookies
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Chocolate Cinnamon Snowcaps
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Brown Sugar “Little Starch” Cookies | Almidoncitos
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Tea-Brined Duck Breast
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Pumpkin Spice 2.0 Saucy Syrup
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Crispy Indian-Ish Lentils with Rice & Yogurt
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Cocoa-Coconut-Maple Granola
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Sri Lankan Sago Pudding (Saw Kanda)
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Pear & Walnut Upside-Down Cake
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Orange Dressing
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Spiced Applesauce Crumb Cake
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Spiced Cookies
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Black Garlic BBQ Sauce
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Cinnamon Raisin Bread
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Homemade Chili Oil
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Orange, Mint, and Rose Petal Cake
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Barkha's Butternut Squash
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Spiced (Carrot) Cake with Apple Filling and Cream Cheese Frosting
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Spicy & Smoky Mushroom Tacos
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Banana Cake with Dulce de Leche
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Chex Snack Mix Revisited
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Köfte Baharat & Coffee Steak Rub
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Fruit Crisp with Hibiscus Powder
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Sweet Plantain Caramel Spice Cake
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Caribbean Jerk Dry Rub
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Pho-Style Stock
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Sweet Mesquite Pecans
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Pumpkin Spice Syrup & Butter
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Ilham's Yellow Lempah Fish
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Brown Butter-Cinnamon Crumb Cake
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Glazed Pumpkin Spice Cookies
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.