True cinnamon (occasionally known as Mexican Cinnamon and Canela) is not the cinnamon we use most of the time in North America. For those of us who have never been exposed to it, it can be quite a surprise. The presence of Eugenol in the volatile oil of true cinnamon gives it complex and subtle flavour, with clove and citrus notes that really distinguish it from cassia. The mildest and most subtle of all the cinnamons, try it in Mexican food, in European baking and in dishes where it will stand out - ice cream or light cookies.
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