🇲🇽 Mexican Canela
Mexico Origin
Soft & Flaky
Mexican Cinnamon Sticks (Canela) | Soft, Flaky Cinnamon for Latin Cuisine
The heart of Mexican cooking. Canela—Mexican cinnamon—is softer, flakier, and sweeter than regular cinnamon. Essential for authentic horchata, champurrado, and Mexican chocolate, these delicate sticks are what abuelitas have used for generations.
Horchata
Hot Chocolate
Flan & Desserts
Café de Olla
Flavor Profile
Canela (Ceylon-Type)
- Sweet, mild, and delicate
- Soft texture, easy to crumble
- Less spicy than cassia
- Light citrus undertones
- Perfect for beverages
Why Canela?
- Traditional Mexican cinnamon
- Softer and sweeter than cassia
- Essential for authentic recipes
- Grinds easily by hand
- Lower coumarin content
How to Use Mexican Canela
- Horchata: Blend with rice, water, and vanilla for the classic Mexican rice drink
- Champurrado: Whisk into this thick, cinnamon-chocolate atole for cold mornings
- Mexican hot chocolate: Add to chocolate caliente with a molinillo for authentic flavor
- Café de olla: Brew in clay pot coffee with piloncillo for traditional Mexican coffee
- Arroz con leche: Infuse rice pudding with sweet cinnamon warmth
- Flan: Add to caramel custard for subtle, elegant flavor
OriginMexico
TypeCanela (Ceylon-Type)
FormSoft Sticks
TextureSoft, Flaky, Crumbly
Best ForMexican Cuisine, Beverages
Classic Mexican Pairings
- Beverages: Horchata, champurrado, atole, café de olla
- Desserts: Flan, arroz con leche, churros, buñuelos
- Partners: Piloncillo, vanilla, chocolate, star anise
- Savory: Mole, adobo, birria (in small amounts)
Authenticity tip: Mexican recipes specifically call for canela because it has a milder, sweeter flavor than cassia. Substituting regular cinnamon will give a harsher, less authentic result. For true Mexican flavor, use canela.
Canela vs. Regular Cinnamon
Mexican canela is closely related to Ceylon cinnamon—soft, mild, and sweet. Regular cinnamon (cassia) is harder, spicier, and more aggressive. Canela's delicate nature makes it perfect for beverages and desserts where cinnamon should complement, not overpower.
