The Spanish translation of the spice derived from the inner bark of trees from the genus Cinnamomum is “canela.” As an example, one might say, “Me gusta el sabor de la canela en mi caf,” which translates to “I like the flavor of cinnamon in my coffee.”
Understanding this lexical equivalent is crucial for clear communication in culinary contexts, international trade, and academic research. Accurate translation facilitates the exchange of recipes, product information, and scientific findings related to this widely used spice, thereby contributing to a deeper cross-cultural understanding and economic opportunities.
