You knew it ChancacaIs a traditional non -refined sugar from Latin America, is grieved for centuries?
Often indicated as Palela or Piloncillo, Chancaca is more than a simple sweetener: it is a cultural staple.
From the rainfall for the popular Latin desserts to the improvement of savory dishes, its versatility has no equal.
Let’s deepen the world of Chancaca and discover its sweet secrets!
What is Chancaca?
Chancaca is a traditional non -refined sugar product made for a boil and solidification of sugar cane juice.
They are commonly found in different countries of Latin-in America in particular Peru, Bolivia and Chile-is known for its rich flavor, similar to a molasses and the intense brown color.
Unlike white sugar, Chancaca maintains most of the natural nutrients and minerals with sugar cane, making it a healthier sweetener.
Also indicated as pan OR Piloncillo In other regions, Chancaca is generally sold in blocks or solid cones.
It is often dissolved in the form of a syrup for use in dessert such as Picarons (Peruvian sweet potato donuts) or Sopaipillas (Fried Chilean pastries).
While the names can vary according to the country, Chancaca remains a beloved stick in traditional Latin American cuisine, appreciated both for its taste and for its cultural meaning.
