Canela

Canela is the term used in several languages to refer to cinnamon, the spice obtained from the inner bark of trees in the genus Cinnamomum. In Portuguese and Spanish, canela denotes cinnamon. The most commercially important types are Cinnamomum verum (true cinnamon or Ceylon cinnamon) and Cinnamomum cassia (cassia or Chinese cinnamon). Cinnamon is native to South and Southeast Asia and is now grown in many tropical regions, including Sri Lanka, Indonesia, Vietnam, and parts of Africa and the Caribbean. The bark is harvested, dried, and rolled into quills or ground into powder. True cinnamon tends to be lighter, sweeter, and more delicate in aroma, while cassia is stronger and spicier; cassia generally contains higher levels of coumarin, a compound that can be harmful in large amounts for some people.

Uses and cultural significance: Cinnamon is widely used to flavor baked goods, beverages, curries, marinades, and desserts. It is often paired with sweet foods such as pastries and apples, and it also features in some savory dishes. In traditional medicine, cinnamon has been studied for potential antimicrobial, anti-inflammatory, and blood sugar–modulating effects, but high-quality evidence is limited and it should not replace medical treatment.

Other uses: Canela is also the name of a municipality in the state of Rio Grande do Sul, Brazil, in the Serra Gaúcha region near Gramado. It is a tourist destination known for attractions such as the Catedral de Pedra (Cathedral of the Stone) and the nearby Caracol State Park, with other cultural and natural sites in the area.