First, the dende oil. It's used in all sorts of things. Off the top of my head, I know you're supposed to use in to make farofa, but I never have. I think it's just a flavor thing. Being that I've never tried it alone, I couldn't tell you what it tastes like, or pick it out in any dishes I've had. And I haven't opened it, so I'm still not quite sure what it is. If you're interested in Brazilian Cuisine at all, I can recommend a blog that I'm always checking: Flavors of Brazil. I haven't actually made anything from the blog, but honestly, I do intend to. On that note, for Easter my parents gave me a book: The Brazilian Kitchen, by Leticia something or other (too many last names). We've decided to pick a recipe together, and cook it, on two different continents, and see how the recipe comes out. The thing with this cookbook, is that it's written by a Brazilian women, but for cooking in the US. So there's a lot of stuff that is super tough to find in the US (I mean, unless you live in one of those Brazilian/US hubs, Miami, Atlanta, New York), and there are lot of ingredients from the US that....er... maybe you can easily find here in Brazil, but I don't know the Brazilian names for! Oh shucks! Maybe it's a good incentive to learn some new words.
Okay, back to the topic at hand. Canela em po. It's powdered cinnamon, which I can proudly say, I already knew the name of. But they sell a more normal version of cinnamon. I thought this one might be somehow different. It's a little different in color, and it's got other stuff in the ingredients, mainly sugar. Okay. I just did a lazy google and it looks like it's just used like normal cinnamon. Oh well. I think I'll use it on a fried banana, one of my favorite things to eat here.
By the way, I should have put something else in the photos so you could see the scale of the containers. They're both pretty small. I thought they were cute.