Piloncillo is sugar in its most natural, pure, stateless processed substance and closer to the sugarcane plant. Piloncillo is a 100% Mexican sweetener that can be used to make sauces or cakes, like how you would use syrup or honey.

What is piloncillo?
Piloncillo is a raw, unrefined Mexican sweetener made from sugarcane. It is known for its deep, complex flavor, which is incomparable to regular sugars. Resembling a cone of dark brown sugar, piloncillo is a staple in Mexican cooking, adding a unique touch to both sweet and savory dishes. Unlike processed sugars, Mexican piloncillo is pure and minimally processed, allowing it to retain its natural molasses flavor.
How do you say piloncillo in English?
In English, piloncillo is often referred to as Mexican brown sugar or Mexican molasses, though these terms don’t fully capture its rich flavor profile and unrefined texture. While piloncillo shares similarities with brown sugar, its flavor is more complex, with hints of caramel, coffee, and even a slight smokiness.
Piloncillo is pronounced pee-lon-SEE-yo. The stress is on the third syllable, “SEE,” making it a rhythmic, flowing word that reflects its Mexican roots. This unique pronunciation captures the character of this special ingredient!
WHERE DOES PILONCILLO COME FROM?
Piloncillo began to be produced in Mexico at the start of the colonial era when the Spanish taught us to grow sugar cane. The arrival of this new crop also brought new techniques and tools for processing it.
The name piloncillo comes from the Nahuatl word china, which means brown sugar. In different regions, it’s also called panocha or panela. Piloncillo plays an important role in traditional Mexican celebrations, commonly used in café de olla, buñuelos, champurrado, and atole, especially during Día de los Muertos, Christmas posadas, and other festive times.
HOW IS Piloncillo MADE?
- Extracting Sugarcane Juice: Freshly cut sugarcane is pressed to extract its juice.
- Heating and Stirring: The juice is heated until it boils, reducing into a thick syrup. The leftover sugarcane fibers are often used as fuel to keep the process sustainable.
- Shaping and Cooling: The syrup is then poured into cone-shaped molds and left to cool, hardening into the familiar piloncillo shape.
- This simple, traditional method of production preserves piloncillo’s natural flavors, setting it apart from refined sugars.
HOW DOES PILONCILLO TASTE?
The flavor is more complex than brown sugar—it’s delicious, a little smoky, and has notes of coffee, caramel, and even rum. For me, it’s a flavor that transports me to Mexico, the village bakeries, and the weekend breakfasts of my childhood.
In my house, we made pancakes for breakfast on Sundays, and instead of maple syrup, we served them with piloncillo syrup.

Nutritional benefits
Unlike refined sugar, piloncillo retains some nutrients from the sugarcane plant, including small amounts of vitamins and minerals like iron, calcium, and potassium. It’s a more natural alternative to processed sugars, though it should still be enjoyed in moderation. Piloncillo is also rich in molasses, giving it a darker color and robust flavor.
HOW to USE PILONCILLO
- Grated. Piloncillo is very hard, so to use it, you have to grate it with a box grater designed for vegetables or cut it with a sharp knife.
- As syrup, you can put it in a pan over low heat with a bit of water until it becomes syrup. You can then add cinnamon or other spices to the syrup. The consistency will be slightly more liquid than other honey or syrups.
Substitute for Piloncillo
If you can’t find piloncillo, you can substitute brown sugar, dark brown sugar, or even a mix of molasses and sugar, though the flavor will be different. Use the same amount for recipes that call for piloncillo.
RECIPES with piloncillo
Piloncillo is essential in many traditional Mexican recipes. Here are some ideas to try:
- Oatmeal with Caramelized Bananas: Substitute brown sugar with grated piloncillo for a richer flavor.
- Café de Olla: Add piloncillo to coffee along with cinnamon sticks for an authentic Mexican experience.
- Mexican Hot Chocolate: Melt piloncillo into hot chocolate for a sweet depth and warmth.
- Buñuelos and Atole: Traditional Mexican desserts like buñuelos and atole are perfect with piloncillo.
- Savory Stews: Add a bit of piloncillo to sauces or marinades to balance flavors, especially in dishes with dried chiles.
HOW DO YOU STORE IT?
If you make piloncillo syrup, it’s best to keep it in the refrigerator. Keep it in the dark, like in a cupboard in a tightly closed container. I like to store it in glass jars. I usually have two jars – one with grated piloncillo and one with whole pieces.
WHERE TO BUY IT
You can find piloncillo in Latin grocery stores, supermarkets with Latin American sections, or online at specialty retailers and Amazon. Look for whole cones or pre-grated options to suit your cooking needs.
Frequently Asked Questions
No, piloncillo is different from brown sugar. It’s less processed and retains more of the original sugarcane flavor, while brown sugar is refined and has molasses added back in.
Piloncillo has a richer, more complex flavor than brown sugar, with notes of caramel, coffee, and smokiness.
Yes, you can substitute it with brown sugar or a combination of molasses and sugar, though the flavor won’t be quite as intense.
Piloncillo can be found in Latin American grocery stores, in the Latin foods section of many larger supermarkets, or online through retailers like Amazon.
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