Panela, also known as piloncillo or chancaca, is a natural, unrefined cane sugar widely used across Latin America. Learn how it's made, how to use it in drinks and desserts, and why it’s the perfect sweetener for Estonia’s health-conscious kitchens.

This blog explores the cultural origins of the arepa, touching on the friendly debate between Venezuela and Colombia, while focusing on the Venezuelan style — thick, stuffed, and made with Harina PAN. It introduces the iconic Reina Pepiada, a creamy chicken and avocado filling, and offers a simple, step-by-step recipe for readers in Estonia, Latvia, and Lithuania. The post also highlights how easy it is to bring the taste of Venezuela home using ingredients available at La Ti