Miel negra de caña (eíra hũ)
eíra hũ
The thick sugarcane syrup that gives half of Paraguayan desserts their dark sweetness, from ka’i ladrillo to black kivevé.
What it is
Miel negra (eíra hũ) is obtained by boiling the must, the juice of sugar cane, until it thickens. Its use is traditional and widespread in Paraguay. It is the sweetener of the national kitchen’s desserts and drinks: peanut sweet or ka’i ladrillo, peanuts with miel negra, mbaipy he’ẽ (polenta with cane syrup), black kivevé, mazamorra, aloja and koserevá. It can go with anything, from a piece of cheese to mazamorra. It is part of the world of Paraguayan sugarcane, which also gives cane spirit and mosto.
Ingredients
History
Sugarcane arrived with Spanish colonisation; Wikipedia notes that cane spirit was already made in the time of the Jesuits, in the 18th century.
Did you know…?
In Guaraní, eíra is “honey” and hũ is “black”; hence eíra hũ, black honey.
When
Desserts and drinks all year; especially at San Juan and in winter.
Where
Fairs, markets and homes across the country.
Researched and reviewed in September 2026 with 4 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.