Rapadura 200g
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Rapadura's history is deeply intertwined with the Portuguese colonization of Brazil and the introduction of sugarcane cultivation. It emerged as a practical way to preserve and transport sugarcane juice, predating refined sugar production. Enslaved Africans played a significant role in its production and development of traditional techniques.
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Rapadura is more than just a sweetener; it represents a link to Brazil's agricultural heritage and rural traditions. It is often associated with simplicity, resourcefulness, and the preservation of traditional foodways.
Rural Traditions
Rapadura production remains an integral part of life in many rural communities, particularly in the Northeast region of Brazil. It is often made using traditional methods passed down through generations.
Energy Source
Historically, rapadura served as a crucial energy source for laborers and rural populations, providing readily available calories during physically demanding work. It continues to be appreciated for its natural energy boost.
Versatile Ingredient
Rapadura is used in a wide variety of Brazilian dishes and sweets, including paçoca (peanut candy), pé de moleque (peanut brittle), and various cakes and desserts. It is also enjoyed as a standalone snack.
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Rapadura offers a robust, naturally sweet flavor profile with subtle caramel and molasses notes.
The flavor is primarily sweet, derived from the concentrated sucrose in sugarcane juice. Depending on the processing and sugarcane variety, it can also exhibit earthy, slightly smoky, and caramel-like undertones. Some rapaduras may have a hint of bitterness if overcooked during production. The overall profile is richer and less refined than white sugar.
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Grating or Dissolving
Rapadura is sold in solid blocks. You'll need to grate or dissolve it before using it in recipes. Grating is generally preferred for even distribution in dry mixtures, while dissolving is suitable for liquid-based recipes.
Adjusting Sweetness
Rapadura is sweeter than refined sugar, so adjust the quantity accordingly in your recipes. Start with less and add more to taste.
Storage
Store rapadura in an airtight container in a cool, dry place to prevent it from hardening or absorbing moisture.
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