Cinnamon sticks

Cinnamon stick is an aromatic spice obtained from the inner bark of the Cinnamomum tree. Its texture is hard and fibrous, and it comes in the form of small rolls or sticks that are commonly used to infuse flavor into beverages, desserts, and stews.

The origin of the cinnamon stick dates back to tropical regions of Southeast Asia, especially Sri Lanka, where it has been cultivated and used since antiquity. Currently, it is also cultivated in Latin American countries such as Mexico and Guatemala, which are important producers and exporters.

Properties: Cinnamon stick is notable for its intense aroma and sweet, slightly spicy flavor. In addition to its culinary function, it provides digestive benefits, antioxidant properties, and may help regulate blood sugar levels. In cooking, it is used to flavor infusions, rice, sauces, desserts like rice pudding, and traditional dishes that require a warm and fragrant touch.

Synonyms in Spanish from Latin America: in different countries it may also be known as vara de canela, canela entera, or simply canela en palo. Although the term "canela en rama" is widely recognized and used.