What is Chanccaca?

Chancaca is a type of sugar commonly used in Peru. It is unrefined and retains many impurities that are commonly removed during the white sugar production process. This dark sugar is used to match many foods, but one of its most common uses is the production of Chanceca syrup, a sweet liquid, which is often flavored with a bark of orange. Pro výrobu cukru je šťáva napjatá, aby se odstranily nečistoty, jako jsou kousky listů a třtiny. Then for many hours it is slowly boiling on low fire, causing water to evaporate. In the end, what remains is a strong brown syrup that is very sweet. These blocks, which are usually circular or square, are how this sugar is sold. Many recipes that require this as a folder can refer to its block of the use of some other form of measurement.

In spite of dirt, Chancaca fans often claim to be much healthier than conventional sugar. The dark color isCaused by all impurities that are not removed from the product that may include things such as potassium, iron and magnesium. Unlike white sugar, Chancac provides basic nutrients rather than empty calories. These impurities and their related nutrients eventually become a by -product of white sugar production and are combined to create molasses.

Since molasses are left when chancaca is made, this type of sugar has a very clear taste that much compares with caramel. It is also often mixed with honey, either crystallized honey in sweet blocks or liquid honey in various recipes. This contributes to the strong, sweet taste of this sugar, the taste that many find out that they prefer.

Chancaca is another Names in places outside Peru. In Asia, it can be called gur or jiggers, and in phillipins goes the name muscovado . Many parts of Latin America call this sugar panel or raspadura . In SBinded states and other countries that usually use mainly white, refined sugar can be difficult to find, but sometimes it can be placed in a health food store or on an ethnic market under any of these names.