.75 ounce canela

Canela, known scientifically as Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon), is the dried inner bark of cinnamon trees native to Sri Lanka and southern India. The bark is harvested, dried, and naturally curls into quills or is ground into powder. Ceylon cinnamon, considered the "true" cinnamon, exhibits a lighter color, thinner quills, and more delicate, slightly sweet flavor with citrus notes, while Cassia cinnamon (the more common commercial variety) presents darker color, thicker bark, and a bolder, more pungent spice profile with woody undertones.

The term "canela" is used throughout Spanish and Portuguese-speaking regions to denote cinnamon, with Ceylon cinnamon (canela verdadera) traditionally preferred in Latin American cuisine, particularly in Mexico, where it is valued for its subtle warmth in both savory and sweet applications.

Canela is fundamental to Latin American, Mediterranean, and Middle Eastern cuisines. In Mexico, it flavors hot chocolate (champurrado), churros, and cinnamon-sugar preparations (canela con azúcar), while also appearing in mole sauces and savory rice dishes. Throughout Spanish and Portuguese-speaking regions, canela enhances dulces, pastries, and café preparations. The spice pairs well with chocolate, coffee, fruits (particularly apples and pears), and warm beverages, and is essential in spice blends including garam masala, mulling spices, and Mexican chile-based preparations. Ground canela integrates seamlessly into batters, doughs, and sauces, while quills infuse beverages and braises with subtle flavor.