Unrefined sugar

Unrefined sugar is a type of sugar obtained directly from sugarcane or beet juice, without undergoing intensive chemical refining processes. Unlike common white sugar, unrefined sugar retains most of its natural nutrients, such as minerals (calcium, iron, magnesium, and potassium) and certain vitamins, thanks to the preservation of part of the original molasses.

Its texture is usually more granular, and its color ranges from light to dark golden, depending on the level of processing and the amount of molasses present. Its flavor is more intense and slightly caramelized, making it ideal for recipes seeking a natural and authentic touch, such as traditional desserts, beverages, sauces, or baked goods.

Unrefined sugar originates from tropical agricultural production, mainly in Latin American, Asian, and Caribbean countries, where sugarcane has been cultivated for centuries. In many communities, it has been traditionally used as a basic and healthy sweetener.

In different regions of Latin America, unrefined sugar goes by various names: panela (Colombia and Venezuela), piloncillo (Mexico), rapadura (Brazil, although not Spanish-speaking, it is a well-known term in the region), and panetela or muscovado for some less processed types.

This ingredient is notable for its natural energy contribution and its use in healthy recipes that seek to replace white sugar with less processed alternatives.