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Canela, Mexican Cinnamon
Canela is the
Spanish word for cinnamon. The cinnamon used in Mexican cooking is the
softer loose-bark variety grown in Ceylon rather than the more commonly
found hard-stick cinnamon. Canela is easily ground in a molcajete or other
mortar and pestle (including your electric coffee/spice
grinder).
photo by:
gourmetsleuth.com
How It's Used
You will find canela throughout Mexican cooking. It
is used in beverage such as
Cafe de Olla - An earthy mixture of Viennese-roast coffee,
cinnamon, anise seeds, and
piloncillo (Mexican dark brown sugar).
Canela is a common ingredient in
Mexican Chocolate
which is used for beverages as well as baking.
Cold beverages called aguas frescas
frequently use canela. It is also used in soups, stews and other savory
dishes such as Mole Poblano.
Featured Recipe - Tepache
A
beverage popular in Mexico made from slightly fermented
pineapple flavored with piloncillo and canela (cinnamon).
I N G R E D I E N T S
1 mature pineapple (around 3 pounds)
12 cups (3 liters) of water
2 3/4 cups (600 grams ) of piloncillo or brown sugar, packed
1 small stick of canela (about 3 inches)
3 cloves
I N S T R U C T I O N S
Wash the pineapple completely, clear the stem and cut the rest in big pieces
even with the rind.
Place the pieces of pineapple in a big container and add 8 cups (2 lt.) of
water, piloncillo, the cinnamon and the cloves.
Cover and let simmer for 48 hours.
Strain the resulting liquid and add the other 4 cups (1 lt.) of water. (Or
if you prefer, add 1 cup (1/2 lt.) of ale and let rest another 12 hours.)
Strain and add 3 cups (3/4 lt.) of water. Serve cold with ice cubes.
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|
Nutrition
Canela - 1
teaspoon |
Calories |
6 |
Total fat (g) |
0 |
Saturated fat
(g) |
-- |
Monounsaturated
fat (g) |
-- |
Polyunsaturated
fat (g) |
-- |
Dietary fiber
(g) |
1 |
Protein (g) |
0 |
Carbohydrate (g) |
2 |
Cholesterol (mg) |
0 |
Sodium (mg) |
1 |
|
Sugars (g) |
0 |
|
piloncillo -
mexican brown sugar cones
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Rompope is the Mexican
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