Panela is another of the paleo-sugars, which is to say those that are made the truly old-school way, by crystallizing reduced cane juice in pans, then draining it in conical molds. In that way it’s almost identical to jaggery sugar, except that it’s made in the Americas (in Bolivia, Chile, Ecuador, Guatemala, Panama, Peru, Venezuela and Mexico, where it’s called piloncillo) and is always made from cane juice. Like jaggery it has about 20% non-sugar content, and can run the gamut from very blonde to very dark. This right here is obviously very deep, dark stuff. And since rustic packaging seems to be de rigueur with these, I thought I’d show you that as well. Cool.