Badia Piloncillo Sugar, 8 oz
Piloncillo is unrefined Mexican cane sugar pressed into cones — deep amber, faintly smoky, with molasses and caramel notes that white or brown sugar can't replicate. It's the sweetener that defines café de olla, Mexican mole, and the slow-braised desserts that run through Pan-Latin home kitchens.
Common Uses
Dissolve into café de olla with cinnamon stick and clove. Melt into mole poblano and mole negro to round out the chiles and chocolate. Simmer with water and cinnamon for piloncillo syrup over buñuelos, churros, and sopaipillas. Braise with pork for cochinita pibil and tinga, or stew into capirotada (Mexican bread pudding) and calabaza en tacha (candied pumpkin). Cuban cooks use it in boniato dulce and slow-cooked black beans for depth.
Cuisine Context
In Mexican kitchens, piloncillo is essential for Day of the Dead breads, Christmas ponche, and Lenten desserts. The cone shape is traditional — break off what you need with a heavy knife or grate it for fast melting.
Pro Tip
To soften a hard cone quickly, microwave it for 15-second bursts wrapped in a damp paper towel, or chop coarsely and dissolve in a splash of warm water before adding to recipes.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Piloncillo is unrefined Mexican cane sugar pressed into cones — deep amber, faintly smoky, with molasses and caramel notes that white or brown sugar can't replicate. It's the sweetener that defines café de olla, Mexican mole, and the slow-braised desserts that run through Pan-Latin home kitchens.
Common Uses
Dissolve into café de olla with cinnamon stick and clove. Melt into mole poblano and mole negro to round out the chiles and chocolate. Simmer with water and cinnamon for piloncillo syrup over buñuelos, churros, and sopaipillas. Braise with pork for cochinita pibil and tinga, or stew into capirotada (Mexican bread pudding) and calabaza en tacha (candied pumpkin). Cuban cooks use it in boniato dulce and slow-cooked black beans for depth.
Cuisine Context
In Mexican kitchens, piloncillo is essential for Day of the Dead breads, Christmas ponche, and Lenten desserts. The cone shape is traditional — break off what you need with a heavy knife or grate it for fast melting.
Pro Tip
To soften a hard cone quickly, microwave it for 15-second bursts wrapped in a damp paper towel, or chop coarsely and dissolve in a splash of warm water before adding to recipes.
Ships from Doral, FL.
