Iberia Panela Fraccionada, 32 Ounce

This panela is the best I’ve tried, super fresh, great taste, and perfect size. I like that it dissolves easily, it’s not as hard as a rock like other brands. Very pleased, totally recommend this product!!

Sweet, dark, sticky, just like it is supposed to be. Made a great batch of tepache

Back in Dec 2024, I started using powdered panela and fell in love with it & almost completely replaced my other sugars (raw, brown, and white) with it. I wanted to try the blocks of panela for the same way I prefer to use whole nutmeg or vanilla beans - just because it always seems to have a richer & better taste. And this sure does! PRO: + I much prefer panela to any other sugar for my coffee and tea. (I especially prefer the block kind.) + I can grate this to incorporate it into some things or, as I do with homemade creamer, chop it roughly to dissolve it in milk. I can also dissolve some in water to make it easier to pour into cereal or beverages. + This is easy to vac-seal for protection. + It smells divine - more "brown" and caramelic while the powdered version is not nice really nice-smelling, IMO. + This seems to melt better in my drinks - cold and warm-to-hot. The powdered version took some stirring & tended to settle on the bottom of cups. + The powdered version is almost too dry, if that makes sense. The grated part of the block stays a bit moist. I think that it why it works better in drinks. This also helps it to melt into cereals (I put some on oatmeal.) + Not sure if this will change a lot, but the price is affordable for the person on a tight budget - ME! No negatives but things to be aware of: -- Grating this takes a little bit of work. I used a cheese grater and it didn't take too long to do a single block. After the fact, I am realizing that I made that job harder than needed. The panela was softening in the warm of my hands. I am sure that I can warm it and use a mortar-type of action to grind it down. I do know that when it gets warm, I was able to slice it with a knife. -- It gets very sticky from any kind of warmth - even your hands. (I like that part, but just be aware). -- Find a way to store the ground up part. I keep a small bit ground up (for daily use) in little airtight jars and some in a larger mostly airtight container. I keep the unused/unground parts vac-sealed and in the pantry. I just want to keep air and as much light as possible away. I will probably transfer the sealed ones to the fridge or freezer when the weather gets warm. I much prefer this to the powdered one & will get it from now on. I plan to try some things to incorporate this more in my daily use. Since I am using this in my coffee and tea along with a little evaporated milk, I will experiment with just melting a little of the panela in the jar of milk. I am definitely going to play around with using this in my baking in the place of sugar and honey. NOTE: Since I have CKD (stage 3b), I have to watch potassium levels. This is high in potassium so... I just have to use in moderation.

Now that my local grocery stores have all ceased carrying very much in the way of Mexican foods & spices, I've had to go online - I use panel (also called piloncillo) on a regular basis - panela can be grated on a box grater, much easier than trying to break it up into useable pieces This was a good price for how much I got - there is no substitute for this type of sugar when making Mexican or Caribbean dishes, and light brown & dark brown American sugars have deteriorated in quality to the point where I no longer buy them at all, I buy panels, jaggery, & Chinese yellow rock sugar for my various ethnic dishes

Good quality. Makes my coffee amazing

have tried a good handful of different brands from around the globe, this one I would put somewhere in the mid to high range of my top list. They all have thier unique flavor profiles, this one is very balanced. In a cup of tea it's a rather noticable flavor, it coffee I feel it's a bit lost in there, there are some darker options out there that's better suited for coffee to get that caramel flavor to come through. On it's own I'll grab a nibble of a small nugget and it's delightful, very well made and balances out that sweet and caramalized sugar flavor quite well. some brands overdo it and some underwhelm but this one finds a great middleground.

I love this product, I ordered it twice already and about to place another order for another one. It’s soft smooth and breaks up easy. I use it for my coffee, champorado,and any that asks for brown sugar.

I got this to make a traditional beverage and it worked perfectly