@the.hungry.mexican: There are two main types of cinnamon, Ceylon and cassia cinnamon. If you’re cooking Mexican food, this is a really important distinction because they come from different plants and serve different purposes. Ceylon is way milder, a bit sweeter, and has citrus notes. This is the one we use in Mexican cuisine. On the other hand, Cassia cinnamon is what's widely available in the US and Europe. It’s much stronger, more pungent, and can be a bit bitter. They are pretty easy to tell apart once you know what to look for:
Ceylon cinnamon is way lighter in color. It has thinner layers that are very easy to break apart. 
Cassia cinnamon has thicker layers that are harder to break. Cassia is a darker brown and smells much stronger. 
 As a tip: before using, toast it in a pan for about 45-60 seconds. It releases the full potential of the oils, and the flavor is so much better.

the.hungry.mexican

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Sunday 03 May 2026 13:04:20 GMT