Rapadura

Rapadura is the name used in Brazil for panela, an unrefined cane sugar made by boiling sugarcane juice until it thickens into a syrup, beating it, and pouring it into molds to harden. Because it is not spun in a centrifuge to remove molasses, it keeps its dark color and deep, caramel-like flavor.

The same product has many names: panela in Colombia and other Andean countries, chancaca in Peru and Chile, piloncillo in Mexico, and jaggery in India and Sri Lanka. Brazil is the second biggest producer in Latin America, and rapadura is a staple sweet of the northeast.

It is sold in hard blocks that are grated or chopped, then dissolved into baked goods, drinks, sauces and sweets. Many Brazilians simply eat it as a firm, sugary candy.