Mexican Cinnamon: The Floral and Superior True Cinnamon

If you’ve only ever used the hard, dark cinnamon sticks found in most US grocery stores, you’re missing out on a culinary secret: Mexican cinnamon! Known in Mexico as Canela, this ‘true’ cinnamon is delicate, floral, and so soft it crumbles in your hands.

Quick Guide: Why the Name Mexican Cinnamon?

• What it actually is: Mexican Cinnamon is technically Ceylon cinnamon (Cinnamomum verum), often called “true cinnamon”. It is actually the bark of a tree.
• The Name: It is known as Canela in Mexico. Because Mexico is the world’s largest importer of Ceylon, the two names have become interchangeable in the culinary world.
• Why it’s superior: Unlike the hard, spicy Cassia common in the U.S., Canela is delicate, subtle, floral, and sweet. Its aroma is not as harsh, spicy, and pungent as Cassia.
• The Secret Ingredient: It contains eugenol (also found in cloves), providing a complex warmth that regular cinnamon lacks, and fewer aromatics
• Easy Prep: The bark is so soft that it can be crumbled by hand or pulverized in a blender. It’s easily ground into a fine powder and much easier to work with than woody Cassia sticks.

Cinnamon is used for both sweet and savory dishes in Mexico and is often added to tomato sauces. It is also used in many moles, as well as being an integral ingredient in Mexican hot chocolate.

Often, when cassia is used, such as in Tex-Mex dishes or chili, to mimic Mexican flavors, the result is overpowering due to the stronger, harsher flavor, so it is best to use Canela for Mexican dishes or for Mexican or Latin flavors. If you must use regular ground cinnamon (Cassia or Cinnamomum aromaticum) for a Mexican recipe, use about half the amount as you would for Canela.

🪵Did you know? The “cinnamon” most Americans grew up with isn’t actually the same spice used in Mexico. What we call cinnamon is typically Cassia (or Chinese Cinnamon)—a thick, woody bark with a punchy, aggressive heat. While it’s the standard in the U.S., it’s considered a “false” cinnamon compared to the delicate, multi-layered sweetness of authentic Mexican Cinnamon or Canela.

What is Canela?

A member of the Laurel family, Canela, or true cinnamon, is Cinnamomum Zeylanicum or Cinnamomum Verum. It comes from the same botanical family as Cassia or “false cinnamon.” However, it has a thinner and more papery bark than cassia. Furthermore, it has a milder and sweeter flavor due to containing less essential oil. Also, unlike other trees of the Cinnamomum genus, it contains some eugenol, the same essential oil found in clove oil. It is eugenol that gives Canela the warmth that Cassia lacks.

True cinnamon is native to Sri Lanka and the Southwest coast of India. It is now cultivated in Mexican states such as Puebla, Veracruz, and Tabasco. It is also cultivated in the West Indies and on islands off the east coast of Africa.

In most countries where both Ceylon (Canela, true) and Cassia cinnamon are grown, Ceylon is preferred. Regardless, many consider them to taste the same. I personally do not find this to be true. I always use Ceylon cinnamon.

💡 Pro-Tip: Don’t throw away the whole sticks! Because Canela is so thin and papery, you can actually toss a whole stick into a blender with your smoothie or coffee beans. It will pulverize completely, unlike the woody Cassia sticks.

Canela vs. Cassia Cinnamon

Feature	Mexican Cinnamon (Canela)	Cassia (Standard US Cinnamon)
Texture	Soft, papery, easy to crumble	Hard, woody, difficult to break
Flavor	Mild, sweet, hints of citrus/clove	Bold, spicy, slightly bitter
Origin	Sri Lanka (cultivated in Mexico)	Indonesia, China, Vietnam

Feature	Mexican Cinnamon (Canela)	Cassia (Standard US Cinnamon)
Texture	Soft, papery, easy to crumble	Hard, woody, difficult to break
Flavor	Mild, sweet, hints of citrus/clove	Bold, spicy, slightly bitter
Origin	Sri Lanka (cultivated in Mexico)	Indonesia, China, Vietnam

The Many Uses of Mexican Cinnamon: Beyond the Bakery

We usually associate cinnamon with toast, desserts, sweet pastries, breakfast cereals, oatmeal, or lattes. The cinnamon we usually buy in America is often too harsh to use widely, making many cooks feel the spice would “take over” a dish. This may actually be true! Therein lies the advantage of true Mexican or Ceylon cinnamon; its subtle, warm, and pleasingly soft presence can be just the right touch to wake up flavors and add a warm note to food that you may have never considered.

In Mexican and global cuisines, cinnamon is treated as a foundational savory spice. Here are a few ways to use it that might surprise your palate:

• Acidity’s Best Friend (Tomato Sauce): Dropping a piece of a Canela stick into a simmering red sauce acts as a “flavor smoother”. It doesn’t make the sauce taste like dessert; instead, it rounds out the sharp acidity of the tomatoes with an earthy, subtle sweetness. You can also add a touch of powdered Ceylon to the sauce.
• Chili Secret: Adding a touch of Mexican cinnamon to chili provides a warm backbone that stops the heavy savory elements from becoming one-note. It balances the heat of the peppers without being “spicy”.
• Savory Meat Braises: In many moles and slow-cooked stews, Canela is used to add a woody complexity to beef, pork, or lamb. It pairs beautifully with roasted chilies, creating a deep, “smoky-sweet” profile that moves cinnamon far away from the sugar bowl.
• A Brighter Morning Brew: Because Mexican cinnamon is so brittle, you can break a small piece off and grind it directly with your coffee beans. The citrusy notes of the Ceylon variety highlight the natural fruitiness of high-quality coffee without the harsh “burn” of standard Cassia.
• Better Beans and Legumes: Tossing a stick into a pot of black beans or lentils enhances their natural nuttiness. It works behind the scenes to add a deep, aromatic quality to otherwise simple staples.
• Complex Vinaigrettes: A pinch of freshly ground Canela in a balsamic or apple cider vinaigrette can bridge the gap between sweet greens (like spinach or kale) and savory additions like goat cheese or toasted nuts.

🍲 The Ultimate Savory Showcase: Mole

While Mexican cinnamon is a star in desserts, its true complexity is revealed in Mexican Mole. In legendary sauces like Mole Negro and Coloradito, Canela acts as a foundational savory spice, providing a floral warmth that balances the deep, smoky heat of roasted chilies.

Discover the secrets behind the Seven Moles of Oaxaca and how to use authentic spices to master them.

Cinnamon in Braised Dishes: A Savory Powerhouse

• Beef Stews & Pot Roasts: A small piece of Canela added during a long braise acts as a bridge between the rich fat of the beef and the aromatics in the pot. It provides a subtle, “woodsy” depth that enhances the meat’s savory profile without tasting sweet.
• Lamb Tagines & Stews: In North African-style braises, Mexican cinnamon is the key to balancing the gamey richness of lamb. It works alongside cumin and coriander to create a complex, layered warmth.
• Chinese-Style Braised Pork Belly: While traditional recipes use Cassia, switching to the more delicate Ceylon variety allows the star anise and ginger to shine without being overshadowed by cinnamon’s “heat”.
• Greek Pastitsio or Gyros: For ground lamb or beef, a hint of freshly ground Canela is the secret to that authentic Mediterranean aroma. It adds a floral top note that cuts through the richness of the meat and bechamel.

Pro-Tip: Grinding Your Own Mexican Cinnamon

Since Mexican cinnamon sticks are so papery and soft, they are incredibly easy to process at home.

• The Coffee Grinder Method: For a fine powder, use a clean coffee or spice grinder. Unlike hard Cassia sticks, which can damage blades, Canela pulverizes instantly.
• The Traditional Way: Use a molcajete or mortar and pestle. Because the bark is so flaky, you can easily crush it by hand into a coarse rub for meats or a textured topping for beverages.

Buying Mexican Cinnamon (Canela, Ceylon) At the Grocery Store

Since both varieties are sold as cinnamon, you may not always know which kind you are buying.

• It’s Probably Cassia: In the U.S., just about all cinnamon sold is Cassia cinnamon unless otherwise labeled.
• Look for Ceylon Cinnamon: In the grocery store spice aisle, look for Ceylon cinnamon.
• The International Aisle: You may also be able to find cinnamon labeled Canela in grocery stores with a robust Mexican or Latin American section.

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How to Buy and Prepare Canela

You can find Mexican cinnamon in the international aisle of most large supermarkets, at local Latin markets, or online. Here’s how to choose and use it:

• Stick vs. Ground: While available pre-ground, Canela is best purchased in stick form. Whole sticks retain their delicate oils longer and are much easier to process than other varieties.
• Easy Home Grinding: Because the bark is so soft and papery, it won’t damage your equipment. You can pulverize it in seconds using a clean coffee grinder, a spice mill, or a traditional molcajete.
• Finding “True” Cinnamon: If you can’t find it labeled as “Canela,” look for Ceylon cinnamon in well-stocked grocery stores or specialty spice shops.

Conclusion: The Only Cinnamon You Need

Switching to Mexican Canela is one of those rare, simple kitchen upgrades that yields immediate results. Whether you are using it to balance a slow-simmered tomato sauce, add a floral note to your morning coffee, or as part of an authentic Mexican mole, this “true” cinnamon offers a complexity that standard Cassia simply cannot match. Its delicate, papery bark and unique eugenol profile make it a versatile powerhouse for both the baker and the savory chef alike. Once you experience the soft, citrusy warmth of real Canela, you’ll find it hard to go back to the woody “false” cinnamon of the past.

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