Sugar and sweeteners in general are pantry staples. Whether it’s white or brown sugar, honey, or artificial sweeteners like stevia, we use these products all the time in beverages, baking, and myriad other cooking applications. But there is one type of sweetener you may never have heard of: piloncillo. It’s time that you do, and here’s why.
What Is Piloncillo?
Piloncillo is a type of sugar made exclusively from sugarcane, vs. common granulated sugar that can also come from sugar beets. Piloncillo is also known a panela, and it is often sold in cute little solid cones. It’s called an unrefined sugar, because, well, it’s far less refined than white sugar and even brown sugar. Piloncillo is made by boiling sugarcane juice, and then letting it solidify in molds.
There are two shades of piloncillo, similar to the way there are light and dark types of brown sugar. Lighter piloncillo is called blanco, and the darker is oscuro.
Piloncillo has been around a long time, and if you’re from Mexico or other regions of Latin America, you’re likely familiar with it. And it’s hardly new, dating back at least 500 years in Mexico.
And just as sugar is known and loved worldwide, piloncillo – or some form thereof – is used in other regions. In India there is a similar unrefined sugar called jaggery.
Piloncillo vs. Brown Sugar
Now if you look at piloncillo or even read the label, you might just think it’s just brown sugar. And while it’s sugar and it’s brown, it’s not the same. Brown sugar is actually refined white sugar in which our old friend molasses has been added back in. You might remember my episode on molasses, and if so, you’ll recall that molasses is a byproduct of sugar production. So for brown sugar, it’s kind of getting back in what was taken out.
Piloncillo, on the other hand, has not been processed and refined to the extent of white or brown sugar. This is essentially boiled sugarcane that is cooled and solidified. And it’s really solid. Unlike brown sugar that can have the texture of wet sand, this stuff is hard.
What Does Piloncillo Taste Like?
To my palate, piloncillo tastes like brown sugar with a good dose of pure sugarcane. In fact, if you’ve ever had the pleasure of sucking on pure sugarcane, then piloncillo might remind you of that.
I really enjoy the stuff. It’s sweet, but not cloyingly so. I call it “high-definition” sugar because in addition to its sweetness, there’s a complexity to it with other subtle notes.
Of course, it’s impossible to exactly describe taste with words. So I encourage you to buy some and try it yourself!
Where To Buy Piloncillo
If you live where there’s a Latin or Mexican market, you’ll know doubt find piloncillo, often in bulk. Where I live in Southern California, it’s easy to find even in mainstream grocers.
Tip: Look for piloncillo in small packages with other spices, especially in the Latin or international aisle of grocery stores.
Like regular sugar, piloncillo doesn’t cost much. I see it for less than $2 a pound, and it can last quite some time. But caveat: Make sure it’s legit piloncillo. Some brands sell cones that are simply brown sugar and other sugars mixed together and call it piloncillo. It tastes ok, but not nearly as good as genuine piloncillo made from sugarcane.
How To Use & Store Piloncillo
Good news: Piloncillo can be used just as you would sugar or brown sugar. That can range from sweetening coffee and tea and cornbread to mixing it into savory applications for some contrast, even something like a homemade barbecue sauce.
But it does take some work to portion piloncillo since it is so solid. For smaller amounts, I just shave it with a small serrated knife. For larger amounts, a grab a box grater.
Tip: Piloncillo can be softened by zapping it for a few seconds in a microwave.
You can store piloncillo in a similar way to brown sugar. Wrapped tightly and sealed, it should last many months. To keep that sweet, delicious piloncillo safe from ants or other critters, it can also be stored in a refrigerator.