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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Explain to me the difference between Panela (Piloncillo) and Turbinado Sugar!

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Old 12-22-2010, 01:41 AM   #1
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Default Explain to me the difference between Panela (Piloncillo) and Turbinado Sugar!

After doing some research online, I don't really see a difference in them. They are both very little/not refined at all and are evaporated can juice. Also, IMO, Piloncillo tastes nothing like brown sugar.

Thoughts?

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Old 12-22-2010, 01:51 AM   #2
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They're very similar, the biggest difference is that with turbinado the grain are 'loose" while, Jaggery, Panela, and Piloncillo, tend to be tighly packed into molds and are much harder. I've also noticed that those others have a higher natural mineral content than turbinado, which seems to be a tad more processed for the american palate.

I've been playing with jaggery lately, as well as date palm mollases and syrups, and I have found that they have a very distinctive mineral taste to them, not sulphuric like mollasses, but you pick up minerals in the flavors. Also Jaggery has a buttery tastes, and even texture when you cut it off one of those bell shaped chuncks.

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Old 12-22-2010, 01:54 AM   #3
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I will say that the "turbinadp" that I have come across in American stores like those boxes of sugar in the raw, they still are a bit bland compared to all those other sugars.

If you've even put it in coffee there is almost no difference between that and table sugar...maybe a little different taste, but still not all that distinctive, I've been using jaggery mollases as a sweatener in coffee recently, and it really has a "darker" more carmally flavor.

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Old 12-22-2010, 02:01 AM   #4
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There's also a queso panela, which is a type of cheese. I use it frequently. I wasn't aware that panela was also another name for piloncillo.

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Old 12-22-2010, 02:03 AM   #5
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Whole Foods sells a bulk turbinado sugar that is darker and a lot more flavorful than the "Sugar in the Raw" brand. I like piloncillo for many things, but I don't put it in coffee. I like my coffee black.

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Old 12-22-2010, 04:10 PM   #6
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IMO, the flavor between piloncillo and "sugar in the raw" is worlds apart. Piloncillo is deliciously buttery (as revvy said) with a hint of caramel. I think it has the potential to be delicious in a malt forward beer.

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Old 08-17-2013, 07:03 PM   #7
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Hi, anyone in this post interested in piloncillo (also call panela or papelón) just send me a private message, I'm in Venezuela and I can ship it to US using DHL or FedEx, here they have the best papelón in the world, if you're looking for good brown unrefined sugar, this is a most try.

Regards

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