Description
Two different barks get sold as cinnamon in the US, and this is the one most people have never tasted. Canela quills are soft enough to snap by hand or grind at home, and the flavor is gentle and floral with a citrus edge. Where cassia is loud, this is aromatic – better in custards, rice pudding, and anything delicate enough to be overwhelmed.
Canela is also the cinnamon of Mexican kitchens, the one behind café de olla, horchata, and Mexican chocolate. Mexico doesn't grow it. Nearly all of it comes from Sri Lanka, the same place these do. For the louder, hotter cinnamon of buns and pies, look to our Indonesian cinnamon sticks instead.
Ingredients
Ceylon cinnamon sticks (canela).
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
