No. 01: PAPELÓN

Unrefined whole cane from the volcanic soils of the Andes. The pure, solidified mother ingredient for our 2026 collection.

No. 02: TOASTED HICKORY PAPELÓN SYRUP

Wood-fired sweetness. Indiana smoke meets tropical papelón.

No. 03: BRICK RED KETCHUP

Savory spiced tomato. A hint of vanilla bean and incredible papelón. The classic recipe, elevated.

No. 04: ALEPPO & CANE

Kurdish-Latin finishing sauce. This sophisticated sauce marries the sun-dried, fruity heat of Aleppo pepper with the rich caramel depth of raw Andean papelón, thickened with an artisanal walnut-pepita-and avocado oil emulsion.

No. 05: PASSION & CANE

Venezuelan-Nikkei style glaze. Electric, seedless passion fruit, clean Japanese tamari, and unrefined papelón. A four-pepper blend completes this low-sweetness, high-impact glaze that delivers a complex, creeping heat designed to lacquer grilled pork, wings, shrimp, or charred veggies.

No. 06: PAPELONES

Soft papelón milk candy. The traditional energy bite. Sold by the half pound.

No. 07: BASQUE CHEESECAKE

Market special little crustless cheesecakes using Little by Little Farm's eggs and jams. Rich caramel finish from our mineral-rich papelón. Available fresh only at our Zionsville market. Divine.

No. 08: BESITO PIE

Oat & coconut cookie sandwich with the flavors of popular Venezuelan coconut kisses. Rustic, eggless cookies bound by dark papelón and brown rice syrup, filled with a fresh marshmallow buttercream.

No. 09: CHARRED PLANTAIN MUSTARD

Roasted maduros, papelón, onion seed, and whole grain mustard. A dark collision of sweet heat and savory seed.

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No. 10: DOCAS

Plantain, corn, papelón, and cheese. Our signature salty sweet snack.

No. 11: OAXACAN CHAMOY

Crafted from a traditional stone-fruit base of apricots and prunes, this rustic chamoy is deepened with unrefined papelón sugar and a signature double-chili blend of guajillo and árbol. Tart Jamaica hibiscus and fresh lime juice cuts the jammy sweetness with a bright, clean acidity. Finished with smoked sea salt, this Oaxacan sauce provides a perfectly balanced, sweet-sharp glaze for fresh fruits, grilled or roasted meats and vegetables, and cheeses.

No. 12: CARIBE PUNCH

A lush, tropical blend of velvety mango, sweet pineapple, and punchy passion fruit built on a crisp canvas of floral jasmine green tea. Sweetened entirely with raw cane sugar and unrefined papelón for a rich, golden caramel finish.

No. 13: FLOR DE JAMAICA

A ruby-red botanical refreshment. This spicy-tart drink blends steeped hibiscus flowers with fresh ginger and dark papelón for a deeply floral, balanced tartness.

No. 14: STATE FAIR LEMON SHAKE-UP

Your fave. Made with freshly-squeezed lemon juice and mineral-rich papelón.

No. 15: COLD-PROCESS PICKLED BLUEBERRIES

Small-batch infused berries for your next cheese board. Bursting with red wine tang and deep papelón notes.

No. 16: CHOCOLATE, CARAMEL & PECAN FUDGE

A rich double-caramel fudge built on a foundation of dark chocolate and unrefined cane sugar, topped with toasted pecans. Sold in half-pound slabs.

No. 17: MOJITO

Crafted with real unrefined papelón and pure, juicy lime pulp, our Mojito is cold-infused with fresh mint and pre-chilled with zero ice for an un-diluted, tropical flavor. 

No. 17: PEACH & FIREROOT MUSTARD

This sophisticated mustard marries the intense, nose-clearing strike of horseradish and tropical habanero against a base of sweet summer peaches and unrefined Andean papelón. Savory white miso paste anchors the blend with a deep, fermented umami, creating a glossy, textured sweet-and-sour lacquer engineered to brush over pork chops, smoked ribs, or charred vegetables. Sold refrigerated at our Zionsville market.

No. 18: GUAJILLO & CANE