What is the English name for panela?

December 16, 2025 •

3 min read

According to the Food and Agriculture Organization of the United Nations, panela is a type of non-centrifugal sugar that is consumed globally under many different names. While it is known as panela throughout much of Latin America, its English name can vary depending on the region.

Quick Summary

Panela, an unrefined whole cane sugar from Latin America, is often referred to by regional names like piloncillo (Mexico) or simply as 'raw cane sugar' in English-speaking countries. This sweetener, made from evaporated sugarcane juice, is prized for its rich, caramel-like flavor and is used in a variety of culinary applications.

Key Points

No Single Name: Panela is known by several English names, including raw cane sugar, whole cane sugar, and its regional alias, piloncillo.
Piloncillo is Mexican Panela: In Mexico and the US, panela is often called piloncillo due to its conical shape and Mexican culinary influence.
Unrefined vs. Refined: Unlike standard brown sugar, which is refined white sugar with added molasses, panela is pure, unrefined, evaporated sugarcane juice.
Deep, Complex Flavor: Panela's flavor is more intricate and robust, featuring deep caramel and earthy notes not present in refined sugars.
Versatile Ingredient: Panela can be used in beverages, desserts, and savory dishes, where its unique flavor adds depth and richness.
Grate or Melt: Due to its hard, dense form, panela must typically be grated or melted before use in most recipes.

Common English Names and Regional Variations

Although there isn't one single, universally-recognized English name for panela, several terms are commonly used. The most direct translation is raw cane sugar or whole cane sugar, which accurately describe its unrefined nature. However, some of its regional names from other languages have also entered the English lexicon, leading to a bit of confusion for the uninitiated.

Piloncillo (Mexico)

Perhaps the most common alternative name encountered in English-speaking countries is piloncillo, from Mexico. Named for its distinctive cone or "pylon" shape, piloncillo is fundamentally the same product as panela: solidified, unrefined sugarcane juice. The name piloncillo is widely recognized, especially in the US, due to Mexican culinary influence.

Jaggery (South Asia and Africa)

Panela is often compared to or even called jaggery, especially in South Asian and parts of African cuisine. Jaggery is another type of non-centrifugal sugar, traditionally made from sugarcane or palm sap. While the products are very similar, subtle differences can exist based on the source plant and production methods. Nevertheless, it is a close relative and an accurate comparison.

Other Latin American aliases

In South America, panela goes by a number of other names that occasionally appear in English texts, including:

Rapadura: Used in Brazil, Argentina, and parts of the Caribbean.
Chancaca: Found in Chile, Peru, and Bolivia.
Papelón: A common name in Venezuela.

Panela vs. Brown Sugar: A Key Distinction

A common mistake is to simply call panela "brown sugar." While they are similar in appearance, their production methods are vastly different, resulting in distinct flavors and textures.


Feature	Panela (or Piloncillo)	Brown Sugar (American Style)
Processing	Minimally processed; evaporated and solidified pure sugarcane juice.	Highly refined white sugar with molasses added back in.
Flavor	Deep, complex caramel and molasses flavor with earthy, sometimes smoky notes.	Simpler, more straightforward sweetness with a molasses-like taste.
Texture	Hard, dense blocks or cones that require grating or melting.	Soft, moist, and pliable granulated crystals.
Nutrients	Retains more minerals and vitamins from the sugarcane juice, though in trace amounts.	Fewer trace minerals as a result of the refining process.

How Panela is Made

The process of making panela is relatively simple and has been practiced for centuries. Sugarcane stalks are first crushed to extract the juice. This juice is then collected, filtered, and boiled in large vats. As the water evaporates, the liquid thickens into a syrup. This concentrated syrup is then poured into molds, where it cools and hardens into solid blocks, bricks, or cones. No centrifugation or chemical bleaching is involved, preserving the natural molasses and nutrients.

Culinary Uses for Panela

Panela's robust, caramel flavor makes it a versatile ingredient in the kitchen. It can be used as a simple sweetener or to add depth and complexity to a variety of dishes and beverages.

Beverages: In Colombia, aguapanela is a popular drink made by dissolving panela in hot water with a squeeze of lime. It can also be used to sweeten coffee, tea, and smoothies.
Desserts: The deep caramel flavor works wonderfully in desserts like flan, rice pudding (arroz con leche), and cookies.
Savory Dishes: A touch of panela can be used in savory applications, such as marinades, sauces, and glazes for meats, adding a balanced sweetness.
Syrups: It can be melted with water to create a rich syrup for pancakes, waffles, or cocktails.

A Final Word on Terminology

While the search for a single, universal English name for panela may be futile, the key takeaway is that the product is a delicious and versatile unrefined sweetener. Whether you find it labeled as panela, piloncillo, or simply raw cane sugar, understanding its origins and distinct flavor profile will help you make the best use of this ingredient in your cooking. For more on how to use piloncillo (the Mexican version of panela), King Arthur Baking offers a helpful guide: What is piloncillo? This sweetener makes great cookies, pan dulce, and more.

Conclusion

In summary, there is no single definitive English name for panela, with "raw cane sugar," "whole cane sugar," and regional names like "piloncillo" being the most common alternatives. This unrefined sugarcane product stands apart from typical brown sugar due to its simpler processing and more complex, nuanced flavor profile. Its versatility in both sweet and savory applications makes it a worthy ingredient for any home cook to explore, offering a richer and more rustic flavor than its refined counterparts.

Frequently Asked Questions

No, panela is not the same as brown sugar. Panela is a minimally processed, whole cane sugar made from pure sugarcane juice. Brown sugar, by contrast, is typically refined white sugar with some molasses added back in. They differ significantly in processing, texture, and flavor complexity.

Panela and piloncillo are essentially the same product: unrefined, solidified sugarcane juice. The term piloncillo is most commonly used in Mexico and Spain, while panela is used in many other parts of Latin America. The names often correspond to regional variations in shape, with piloncillo referring to the cone shape.

You can typically find panela in Latin American grocery stores, international food markets, and health food stores. It is often sold in solid blocks, cones, or sometimes in granulated form. Many online retailers also offer panela and piloncillo.

To use a solid block of panela, you will need to break it down. For granular texture, you can grate it using a box grater. For liquid applications like syrups or beverages, you can chop it into smaller pieces and dissolve it in hot liquid.

Yes, you can substitute panela for brown sugar in most recipes, but be mindful of the flavor difference. Panela has a more complex, earthy flavor. You may need to grate or melt the panela first since it comes in a hard, solid form, unlike the soft crystals of brown sugar.

Panela retains more trace minerals from the sugarcane, but nutritionally, the differences are minimal. It is still a form of sugar and should be consumed in moderation. The health benefits are often overstated, and the calorie content is comparable to other sugars.

Aguapanela is a popular Colombian beverage made by dissolving a block of panela in hot water. It is often served with a squeeze of lime or lemon juice and can be served hot or cold. It is a traditional drink that provides natural energy.