Found in Colombia (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of sugar that are not fully refined. They can range from caramel-vanilla flavors to floral. From Wikipedia: The sugarcane plant is processed in a large press, to obtain the juice, which is cooked at very high temperatures. The panela can be manufactured in disc-shaped pieces or in cubic pieces of cake form and is usually gold or brown in color. Besides sugar, panela also contains large amounts of proteins, calcium, iron and ascorbic acid. In other countries I have heard it called Panocha and Chancaca. It is sometimes called Piloncillo in Mexico.