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Canela. Typically, this authentic cinnamon is only available in stick form. In reality, our “cinnamon” is actually powdered cassia bark, a cousin of cinnamon with a stronger flavor. The cinnamon bark that makes up the sticks is composed of many thin layers that are sufficiently pliable to crumble into a mortar and pestle and grind. It is frequently used in desserts including rice pudding, horchata, dulce de leche, and Mexican hot chocolate. Canela comes in two forms: entire sticks, or quills, and pulverized into a powder. The bark of Mexican cinnamon trees crumbles and wraps over itself, making the quills thin, delicate, and extremely fragile.
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