It is characterized by being a food whose only ingredient is sugarcane juice, which is dried before going through the purification process. Discover the benefits and properties that it brings, what are its main uses and how it is obtained. It becomes, in fact, a sweetener much healthier and more nutritious than white sugar, mainly because panela is a more natural, pure and artisan sweetener, which is also not refined or bleached, so that it is healthier and more suitable. Keto … Return to site. The piloncillo is a wonderful sweetener, healthier than sugar. Read our, The Spruce Eats uses cookies to provide you with a great user experience. It is known by the name of piloncillo, and depending on where you are, it is also known by other names: scraping, scratching, sweet tying, sweet lid, brown sugar, pancake, paper, empanizao or chancaca. And the problem is even greater, because many stop consuming sweets and pastry products with the aim of reducing their consumption in sugars but on the other hand they do not know that they can continue to consume the same amount of sugar without knowing it. Piloncillo can be used as both a sweetener and a spice. It is high in calories and does not contain vitamins or minerals.. Piloncillo: benefits and properties of the best natural sweetener Make sure you order it without milk, cane sugar, or piloncillo (a type of cane sugar commonly used to sweeten this beverage). They include vitamins A, B and E, and lots of immune-boosting vitamin C. However, because it’s still sugar albeit unrefined … It is also know as panela and panocha. It is quite probable that you have already tried it, especially used as a sweetener in natural and homemade desserts, and surely you did not know its name; but what was it delicious? Add the Mexican chocolate disk and continue to simmer as chocolate melts. The reason is clearly clear: we tend to think that we only eat sugar when we add it to our drinks or desserts, but the reality is quite different given that many of the processed products we eat every day, even if they are not sweet, contain sugars. In this sense, for its production, the sugar cane juice is cooked and subjected to very high temperatures, until the moment when a very dense molasses begins to form. The piloncillo is a wonderful sweetener, healthier than sugar. It is characterized by being a very healthy food, as long as it can be used as a completely natural sweetener, without providing the empty calories provided by other less healthy sweeteners, such as white sugar. Then, consecutively, the same process occurs until the third vessel is reached. Depending on the recipe, the chunks may be fine to use as they will dissolve (like in syrup). The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. In fact, among the most important benefits of panela that we find in this wonderful natural sweetener, we can especially distinguish its large amount of nutrients, in which we not only find vitamins (especially B vitamins, in addition to vitamin A, C, D and E) but also with minerals (particularly calcium, phosphorus, iron, magnesium, copper, zinc and manganese). When very fine piloncillo is called for, it is best to use a grater. Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking and is sometimes referred to as Mexican brown sugar. Although unrefined sugar is better for you than processed sugar, piloncillo doesn't contain any beneficial nutrients. Piloncillo has nearly the same nutritional breakdown as brown sugar, and therefore, should be eaten in moderation. Piloncillo is pure sugar with no additives, while brown sugar is made from refined white sugar. Subsequently it is passed to a mold in the form of a prism or spherical cap, where it is allowed to dry until it sets or solidifies. Chopping piloncillo is one of the quickest ways to break it up into pieces. Piloncillo is an unrefined Mexican Sugar made from cane sugar – it’s made by boiling and evaporating cane juice – you can find it in the grocery store pressed in blocks, or sold in cones – we get ours at Food City so it’s widely available.