🇲🇽 Mexican Canela
Mexico Origin
Whole Bark
Mexican Cinnamon Bark | Authentic Canela for Traditional Latin Recipes
The cinnamon of Mexico. Mexican canela bark is flaky, aromatic, and essential for authentic Latin American cuisine. These whole bark pieces are what generations of Mexican cooks have used for horchata, mole, and traditional desserts—because nothing else delivers the same flavor.
Horchata
Mole
Desserts
Café de Olla
Flavor Profile
Canela (Ceylon-Type Bark)
- Sweet, mild, and aromatic
- Soft, flaky texture
- Light and delicate notes
- Easy to break and grind
- Perfect for infusions
Traditional Uses
- Horchata (rice drink)
- Champurrado (chocolate atole)
- Café de olla (clay pot coffee)
- Mole and adobo sauces
- Buñuelos and churro sugar
How to Use Mexican Canela Bark
- Horchata: Blend pieces with soaked rice and blend for the iconic Mexican beverage
- Mole: Toast and grind into complex mole sauces for authentic flavor
- Café de olla: Simmer with coffee and piloncillo in a clay pot
- Arroz con leche: Infuse rice pudding with sweet canela essence
- Atole: Add to warm corn-based beverages for traditional comfort
- Grind fresh: Crumble and grind as needed for the freshest flavor
OriginMexico
TypeCanela (Ceylon-Type)
FormWhole Bark Pieces
TextureSoft, Flaky
Best ForMexican & Latin Cuisine
Classic Mexican Pairings
- Partners: Piloncillo, Mexican chocolate, vanilla, anise
- Beverages: Horchata, champurrado, atole, café de olla
- Desserts: Flan, arroz con leche, buñuelos, churros
- Savory: Mole negro, adobo, birria, carnitas
Pro tip: Mexican canela is soft enough to grind in a blender or spice grinder. For horchata, blend the bark pieces right along with the soaked rice for authentic texture and flavor distribution.
Canela vs. Regular Cinnamon
Mexican recipes specifically call for canela because its mild, sweet flavor is integral to authentic taste. Using regular cassia cinnamon will produce harsher, more aggressive results. For true Mexican cooking, canela is not optional—it's essential.
