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Epicurious
Cookbooks

Red Mole

By Norman Van Aken

Canela, a Latin American cousin of cinnamon, is a leading player in this sauce. Once used by affluent Romans in love potions and perfumes, the spice, derived from the inner bark of a tropical evergreen, is hugely popular in New World cuisine, in everything from soups to desserts.

This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole .

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