Panela, also known as rapadura, is an unrefined whole cane sugar that is typical of Central and Latin America. It is derived from the boiling and evaporation of sugarcane juice, resulting in a solid form of sucrose. Panela is known by other names in Latin America, such as chancaca in Bolivia, Chile, and Peru, and piloncillo in Mexico. It is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods, as well as in confectionery, soft drinks, baking, and vinegar, beer, and winemaking.

Panela is similar to brown sugar and can be used as a 1:1 replacement for brown, white, and turbinado sugar in all kinds of beverages, baking, and cooking. It has a mild caramel flavor and is hand cut, transported to a mill, crushed, and kettle-cooked. The molds might create cones, rectangle blocks, or circular discs, depending on the manufacturer. Panela is also used to make traditional pastries, dried fruits, and entrées like enchiladas with panela mole sauce.

Panela is currently playing a crucial role in the economic development of rural communities, and panela production is the second largest source of income for farmers in Colombia, second only to coffee. Panela can be purchased in markets, local grocers, and online stores. It is available at Latin American grocery stores, as well as some big box supermarkets and local health food stores.