Cooking & Baking Essentials
The Profile
Canela en Polvo
Mexican cinnamon, also known as ceylon & more commonly sold as canela, is a mild, slightly sweet spice used in many classic, regional baked goods. The sticks are created from soft layers of cinnamon bark from trees grown in Sri Lanka & may be distinguished from cassia by their loosely rolled appearance in comparison. The Chinese evergreen tree, Cinnamomum cassia, in comparison offers a pungent spice with bold, cinnamon flavor although it is harvested in a similar fashion. It should be noted that much of the cinnamon available in the United States is cassia. Learn how to make exchanges for the two types available in recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Exchange Canela & Cassia
Canela en Polvo translates literally to cinnamon powder. The main take away is that brand packaging can guide you when making purchases as it is usually indicted clearly. Recipes ranging from Classic Cinnamon Rolls, Cinnamon Babka, Buttermilk Churros & Cinnamon-Orange Swirl Bread to Cinnamon-Banana Beignets, Cinnamon Crunch Coffee Cake & Buttermilk Bunuelos may use the spices interchangeably. Follow this simple ratio to help guide you when preparing them.
The Technique
As far as recipes are concerned, the choice is certainly yours. Canela will deliver a more subtle flavor with hints of vanilla & you may notice recipes that favor it may call for a fairly large amount. Cassia on the other hand has a strong spice flavor. A good exchange to follow is a 3 to 1 ratio: Three teaspoons canela to one teaspoon cassia.
The Tune
“Come What May” Etta James
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