Panela
Panela is produced at altitudes between 500 and 1,500 meters in regions such as Amazonas, Cajamarca, Piura, San Martín, and Huánuco. It is a natural sweetener rich in natural sugars and minerals like iron and calcium. Panela is beneficial for treating anemia due to its iron content and provides an unrefined alternative to processed sugar.
However, because of its high natural sugar content, it should be consumed in moderation, particularly by individuals with diabetes or insulin resistance.
| AREAS – MASL | RICH IN |
| 500 – 1500 MASL – AMAZONAS – CAJAMARCA – PIURA – SAN MARTÍN -HUÁNUCO | – Natural sugars – Minerals (such as iron and calcium) |
| BENEFITS | CONTRAINDICATIONS |
| Panela is a natural source of iron and other nutrients that help in the treatment of anemia. | Due to its high natural sugar content, panela should be consumed in moderation, especially by people with diabetes or insulin resistance. |
RECIPE – Panela Syrup with Pancakes
Ingredients
Instructions
- Prepare the Syrup: In a small saucepan, combine the grated panela and water. Heat over medium heat, stirring until the panela dissolves completely.
- Simmer: Once the panela has dissolved, bring the mixture to a gentle simmer. Continue cooking for 5-7 minutes until it thickens into a syrup-like consistency.
- Add Flavor: Remove from heat and stir in the vanilla extract (optional) for extra flavor.
- Serve: Drizzle the warm panela syrup over pancakes or waffles. Top with fresh fruits like berries or banana slices for a balanced and delicious breakfast.