Just PanelaOrganic Unrefined Cane Sugar 1 Pound | 100% Unprocessed, Raw Sugar | Great for Baking, Cooking & Sweetening | Healthier Alternative to Regular Refined SugarUSDA Organic

I normally try to use cane sugar in place of table sugar & brown sugar as a coffee and other beverage sweetener. I thought that brown sugar was the same as this. It is not. I am now switching to using this as much as I can so I was happy to learn that it will work with yeast just as regular sugar does.PROS:-- This was nicely bagged and sealed. There is an expiration date and some ideas for using the product.-- The taste is so much nicer and more mellow than brown sugar (dark or light).-- There are only 15 calories for ever 4 teaspoons vs white sugar & brown sugar (30cal/2tsp).-- A lower glycemic index than white sugar (65) and brown (64).-- Certified organic, which is really important to some people & non-GMO (which is super-important to me).-- It has a bit of iron, magnesium, zinc, manganese, and 10mg of calcium per svg.CONS:Not really a negative because of the benefits, but it is pricier than table or brown sugar. I will have to try to find it in larger sizes or on sale.Other than how nice-tasting this was, the other thing that surprised me is the texture which is a crumbly-powder type.

In an effort to eat healthier, I have tried many sugar alternatives only to decide that the real thing is best. I've purchased different brands of organic and raw sugars. I was under the impression that sugar is sugar. I was wrong! When you look at the nutrition list, this product has Calcium, Magnesium, Zinc and Protein. Other raw and unrefined sugar has none of those minerals and more carbs per teaspoon as well. This leads me to believe that this sugar is as close as I can get to cutting a sugar cane in a field, squeezing the juice from it and letting it dry so I am left with raw sugar granules. It does have a slight sugar cane taste to it so that is something to keep in mind when baking. We find the taste wonderful and this product is now what I stock in my pantry.

Excellent quality, perfect for baking. I use it on my coffee and tea and it keeps my blood sugar level low. Much better than sugar.

Panela is made by crushing sugar cane, boiling the juice, and then dehydrating and molding it into blocks. This traditional, low-tech method preserves the molasses in the cane, which gives panela its flavor and nutrients. Now when you open the bag, You are going to say it smells weird. I said the same thing. But the taste is not weird at all. I really like this all natural sugar.

It's powdery so it dissolves immediately. I found i used more of it because it's not as sweet as demerara. I like to sweeten my 8 shot cappuccino to the point I don't taste the bitterness of the espresso but still want to taste the espresso.I decided to try this. it was a nice change but I went thru it way to quick. If your looking to add a teaspoon or two or just having your daily coffee drink then I'd suggest this as a change. If your like me drinking 3 to 4 espresso drinks with multiple shots and need to sweeten then I'd suggest purchasing occasionally and stick to your regular sweetener

Thank you! I received yesterday, the package was in perfect condition and pretty big, I love it

I use this sugar for baking. Seems leas processed than others.

Sugar cane is a wonderful plant and it is sad to me that it is so mistreated and by consequence, so too the people who consume it. This product, panela (aka jaggery, gur, rapadura, etc.), is the unrefined, original form of cane sugar that has a stellar mineral profile, many health benefits and of course an amazing flavor. The problem is that Western culture is completely based on white or refined sugar. Even so-called "brown" sugar is still a refined product. When you refine panela to get the addictive white sugar, molasses is left over. So molasses, an even more wonderful mineral supplement than panela (since it's more concentrated), is a byproduct of the white sugar industry. The problem is that our bodies need the minerals in the molasses part of panela in order to process the sugar without ill effect. White sugar is very acid-forming in the body and is balanced by the calcium and other alkaline minerals that come naturally with the original form of sugar before it is refined. When you consume white sugar as most people do and not panela, your body finds other ways to get alkaline minerals to balance the acidity of the white sugar. Your bones, teeth and blood vessels step in to offer calcium to the cause. This is why out of respect for yourself, for the cane plant and whoever will end up taking care of you when you are ill and feeble, panela should be used in place of white sugar. It is PLENTY sweet and delicious and substitutes just fine in baked goods and drinks. Can you imagine the flavor depth of organic danish made with panela instead of white sugar? One popular panela drink is simply "agua de panela" which is just panela and water. It's practically natural gatorade! You can use the granulated variety like this or if you find it in blocks just grate or slice a chunk in your water bottle before a physically arduous endeavor. One of my favorite things to make with this is a barbecue sauce. I'll tell you the ingredients and you get to play with the proportions!~Tomato paste~Brown rice vinegar~Molasses~Smoked Paprika~Panela~Tamarind paste~Real salt~Coconut water if you need to thin out (I like it thick!)Blend or mix and enjoy a sweet and savory condiment that won't wreck you pancreas, bones, teeth and pretty much every system of your body! Thanks for a great product.