Mexican · III The Pantry
Piloncillo syrup preparation
I
Origin
Colonial Mexico — colonial sugar production tradition
II
Description
Dissolving cone-shaped unrefined cane sugar (piloncillo) in water with warming spices to create the base syrup for atole, champurrado, tepache, arroz con leche, and desserts.
III
The Thread
—Colombian panela agua de panela
—Indian jaggery syrup
—Brazilian rapadura
IV
Flavour Context
Deep molasses, caramel, mild bitterness, warm spice undertone
Pillars V — VII
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