When Just Panela’s founder Scott Unkefer first traveled to Colombia in 2010, he fell in love with the people, the culture and the coffee. While exploring the countries many coffee producing regions he was introduced to Panela, a traditional cane sugar used widely throughout the country.
TASTE AND TEXTURE
When sampling panela, one can immediately recognize the difference in taste and texture from other sugars like turbinado and brown sugar. Used in coffee and tea, panela acts as a sweetener that naturally complements the flavor and minerality of the coffee bean or tea leaf. In baked goods and other food, it enhances the flavor profile, adding hints of caramel, molasses, raisin, and spice. Panela’s ability to compliment quality tea and coffee while adding a subtle yet distinct flavor profile to foods, makes it a welcome alternative for consumers in premium cafes, bakeries and homes.
Nutritive, Raw, and Organic:
Unlike commercially refined sugars, panela doesn’t undergo the heavily mechanized process that strips away the natural matter from the cane. As a result, it retains the vitamins and minerals inherent to the cane plant itself, including potassium, calcium, magnesium, manganese, and vitamins A, B, C, D, E. Additionally, panela’s more complex carbohydrates break down slower in your bloodstream, providing sustained energy release preferable for diabetics and athletes.
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