Mexican Cinnamon (Canela) — True Ceylon Cinnamon

Mexican Cinnamon (Canela) — True Ceylon Cinnamon

Mexican cinnamon, known as Canela, is the cinnamon traditionally used in Mexican cooking. What most people don’t realize is that true Mexican cinnamon is Ceylon cinnamon, originally grown in Sri Lanka, not in Mexico. This cinnamon is soft, fragrant, and subtly sweet — completely different from the hard, sharp cassia cinnamon commonly sold in the United States. At Cinnamon Vogue, we supply authentic Ceylon cinnamon sticks used in traditional Mexican recipes for generations.

What is Mexican Cinnamon?

Mexican cinnamon refers to Canela, the cinnamon used in Mexico for drinks, desserts, and savory dishes.

Key facts:

  • Mexico does not grow cinnamon
  • True Canela is Ceylon cinnamon (Cinnamomum zeylanicum)
  • It is imported primarily (95%) from Sri Lanka
  • It has been used in Mexican cuisine for centuries through Spanish spice traditions

Mexican cinnamon is known for its soft texture, delicate layers, and sweet aroma, making it ideal for infusions and slow-cooked recipes.

Ceylon vs Cassia Cinnamon

  • Ceylon Cinnamon (True Mexican Canela)

    • Soft, fragile bark that crumbles easily
    • Light brown color
    • Sweet, smooth, complex aroma
    • Ideal for drinks and traditional recipes
    • Used in horchata, mole, and Mexican hot chocolate

  • Cassia Cinnamon (Common in US stores)

    • Hard, thick, woody sticks
    • Dark reddish-brown color
    • Strong, harsh, sometimes bitter flavor
    • Commonly sold in supermarkets
    • Often incorrectly labeled as “cinnamon sticks”

    👉 Using cassia instead of true Mexican cinnamon significantly changes the flavor of traditional recipes.

Cultural & Historical Context

Mexican cuisine inherited its cinnamon tradition from Spain, which introduced Ceylon cinnamon along with other spices from the East. Over time, Canela became an essential background flavor in Mexican cooking — adding depth rather than overpowering dishes.

Today, most cinnamon consumed in Mexico is still Ceylon cinnamon imported from Sri Lanka.

Traditional Uses of Mexican Cinnamon (Canela)

🍵 Drinks

🍫 Sweets & Desserts

  • Mexican Hot Chocolate
  • Polvorones (Mexican Wedding Cookies)
  • Sweet Potatoes (Camotes)
  • Strawberry Empanadas
  • Cochinitas Cookies

🍗 Savory

  • Mole Poblano
  • Red Mole

WHAT IS COUMARIN?

Coumarin is a substance that can cause liver damage or complete failure. Only Ceylon Cinnamon has low levels of Coumarin, while all other varieties of Cinnamon have high levels of Coumarin.

At one stage the German government banned Cassia type Cinnamon. But take a closer look at this university of Mississippi study which shows the high levels of Coumarin in all other types of Cinnamon, except Ceylon Cinnamon.

If you are taking Cinnamon for health reasons, then you must and should switch to Ceylon Cinnamon. The

European Food Safety Authority (EFSA) established a tolerable daily intake (TDI) of 0.1 mg/kg body weight of Coumarin in Cinnamon. 

READ MORE ABOUT COUMARIN

Why Mexican Cinnamon is Unique

Mexican cinnamon (Canela) is valued because it does not overpower food. Instead, it builds layered flavor depth.

  • Naturally sweet and aromatic
  • Easy to grind or break by hand
  • Perfect for slow infusions in drinks
  • Balanced rather than intense

This makes it ideal for both sweet and savory Mexican cooking.

BUY INNAMON STICKS