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Mexican cinnamon (Cinnamomum verum), actually the bark of a tree, is a type of cinnamon from Sri Lanka called Ceylon but known as Canela in Mexico. It is often considered “true” cinnamon, whereas the relative cassia, a much more widely marketed cinnamon common in the United States, is a native of Indonesia and has a harsher flavor. Canela is much softer and flakier than cassia, and it is easier to grind into a fine powder. In fact, it will crumble between your fingers.
Cinnamon is used for both sweet and savory dishes in Mexico and is often added to tomato sauces. It is found also 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.
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. It has a thinner and more papery bark than cassia with 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.
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 Canela (Ceylon, true) cinnamon and Cassia cinnamon are grown, Canela is preferred, although many consider them to taste the same (I do not find this to be true and I always try to use Canela).
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Buying Canela (Mexican, Ceylon) Cinnamon
Since both varieties are sold as cinnamon, you may not always know which kind you are buying. However, in the United States, just about all cinnamon sold is Cassia cinnamon unless otherwise labeled. In the grocery store spice aisle, look for Ceylon cinnamon. You may also be able to find cinnamon labeled Canela in grocery stores with a robust Mexican or Latin American section.
Mexican cinnamon is easily found in Latin markets, or you can order it online, such as Badia Cinnamon Sticks. In Mexico, it is usually found in stick form, but can also be purchased ground. Whole sticks will last longer and since they are easy to grind into a powder, this should be no problem for most cooks. A clean coffee grinder, spice grinder, or mortar and pestle/ molcajete will work perfectly. Alternatively, look for Ceylon cinnamon, which may be available in ground form in well-stocked grocery stores or specialty markets.
You can use Canela Mexican or Ceylon cinnamon in place of Cassia cinnamon (regular cinnamon found most often ground in grocery store spice aisles) in all recipes. There is no need to have both and many, including myself, consider Canela to be superior.
