Sugar with cinnamon

Cinnamon sugar is a traditional and very popular mixture in Latin American and Spanish cuisine, made from granulated sugar combined with ground cinnamon. This ingredient is commonly used to sprinkle over desserts, fruits, breads, and as an aromatic sweetener in various recipes, providing a characteristic sweet and warm flavor.

Origin: The combination of sugar and cinnamon has its roots in Spanish gastronomy and has spread widely throughout Latin America, where it is an essential element in sweets and homemade preparations. Cinnamon, which comes from the inner bark of the Cinnamomum verum tree, was highly valued since antiquity, and its use alongside sugar became popular to enhance flavors and decorate dishes.

Properties: In addition to providing flavor, the mixture of sugar and cinnamon contains antioxidants and anti-inflammatory compounds thanks to the cinnamon. Although it is consumed in small quantities, it can offer a healthy and aromatic touch to foods. It is important to use it in moderation due to the amount of sugar it contains.

Synonyms in Spanish from Latin America: This mixture can be found under names such as azúcar con canela, azúcar canelada, or simply mezcla de azúcar y canela. In some countries, especially in Mexico and Central America, it is very common to refer to it as azúcar y canela and it is traditionally used to sprinkle on sweet breads called conchas or on fresh fruits.