La Canela

La Canela is the Spanish word for cinnamon. It refers to the spice obtained from the inner bark of trees from the genus Cinnamomum. Several species are sold as cinnamon, with Cinnamomum verum (Ceylon cinnamon or "true cinnamon") and Cinnamomum cassia (cassia cinnamon or Chinese cinnamon) being the most commercially important.

Cinnamon is used primarily as an aromatic condiment and flavoring additive in a wide variety of cuisines, both sweet and savory. It is also used in traditional medicine.

The flavor of cinnamon is attributed to cinnamaldehyde and other volatile oils. Harvesting involves cutting the shoots of the cinnamon tree, processing the inner bark to separate it from the outer bark, and then drying it. During drying, the bark curls into quills, which can then be sold whole or ground into powder.

The spice has been traded for centuries and was highly valued in ancient times. Its historical significance is reflected in its use in religious rituals and as a symbol of wealth.

Beyond its culinary uses, cinnamon essential oil is sometimes used in aromatherapy and in certain personal care products. However, it should be used with caution as it can cause skin irritation in some individuals.