Canela (Soft Cinnamon)
Free shipping on orders $50+
Soft, warm cinnamon, perfect for sweet and savory dishes with none of the harsh antiseptic properties of more common hard cinnamon.
Our soft and mellow cinnamon is derived from the Sri Lankan tree known botanically as Cinnamomum verum, which has soft "quills" produced from the tree's inner bark. Canela is often referred to as "true cinnamon." Its bark is softer and the flavor is less astringent than the more common "cassia" or Chinese cinnamon, Cinnamomum cassia, which is the source for almost all of the commercial cinnamon sold in grocery stores.
Cooking suggestions: More often than not, sticks are steeped in liquid to infuse flavor. You can also grate with a microplane grater or just add some to a blender when making a sauce. Don't forget to allow it to steep in your hot milk or even in your morning coffee pot! It works great with clove and garlic for an exotic twist on chilis and stews. Roasting it on a hot dry skillet or comal brings out a warm, nutty flavor.
Shipping Details
Free Shipping on each order $50 and over
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For orders less than $50:
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price.
Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.
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The Rancho Gordo Story
You Can Blame it All on the Dutch
I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.
My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country.
All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.
You can read more about the Rancho Gordo story here.