Chef’s Choice Certified Organic Rapadura Sugar 1kg
Description
Description
Also known as Panela sugar, this unrefined, unbleached sugar is derived from pure sugar cane and offers a sweet caramel flavour with a fine, natural texture. A healthier alternative to refined white sugar — ideal for baking, sweetening beverages, or adding depth to desserts and savoury dishes.
Key Features
- Certified organic, unrefined, and unbleached
- Sweet caramel flavour with fine texture
- Versatile sweetener for baking and drinks
- Vegan, gluten free and non-GMO
Benefits
- More natural sweetness — minimally processed
- Easy substitute for refined sugar in recipes
- Enhances flavour in beverages and desserts
Ingredients
Organic Rapadura Sugar (100%).
Allergens: None. Packed in a facility that also handles gluten.
Nutritional Information
Servings per package: 200 / Serving size: 5 g
| Nutrient | Avg. qty per serving | Avg. qty per 100 g |
|---|---|---|
| Energy | 82 kJ | 1640 kJ |
| Protein | < 1 g | 1.6 g |
| Total fat | < 1 g | < 1 g |
| – Saturated | < 1 g | < 1 g |
| Carbohydrate | 4.8 g | 95.0 g |
| – Sugars | 4.3 g | 85.0 g |
| Sodium | < 5 mg | < 5 mg |
Storage
Store in a cool, dry place.
Country of Origin: Product of Sri Lanka. Packed in Australia.
Claims
- No artificial flavours
- No artificial colours
- No preservatives
- 100% natural
- Vegan friendly
- Unrefined and unbleached
- Also known as Panela sugar
Shipping
Shipping
Orders are dispatched from our Sydney warehouse within 2 - 7 business days.
We offer standard and express shipping, with shipping charges calculated at checkout based on your location and order weight — so you only pay what it actually costs to ship your order.
✅ We offer free standard shipping on orders over $149 to eligible Australian metro postcodes. Find out if your postcode qualifies here.
If you need your order sooner, or are purchasing shorter shelf-life items, we recommend selecting express shipping at checkout.
For full delivery timeframes and shipping details, please refer to our Shipping Policy.
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