Cinnamon vs. Canella — What's the Difference?

Harvested bark.

Traditional medicine.

Cinnamomum genus.

Canella winterana tree.

Aromatic spice.

Wild cinnamon.

Ancient spice.

Bitter flavor.

Sweet and warm.

Caribbean spice.

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

Canella is a monospecific genus containing the species Canella winterana, a tree native to the Caribbean from the Florida Keys to Barbados. Its bark is used as a spice similar to cinnamon, giving rise to the common names cinnamon bark, wild cinnamon, and white cinnamon.The wood of Canella is very heavy and exceedingly hard, strong, and close-grained, with numerous thin, inconspicuous medullary rays; it is dark red-brown, and the thick sapwood consists of 25 to 30 layers of annual growth, light brown or yellow in color.

An aromatic spice made from the peeled, dried, and rolled bark of a SE Asian tree

The aromatic inner bark of Canella winterana, used as a spice with properties similar to cinnamon.

The tree which yields cinnamon.

A genus of trees of the order Canellaceæ, growing in the West Indies.

The dried aromatic inner bark of certain tropical Asian trees of the genus Cinnamomum, especially C. verum and cassia (C. aromaticum), often ground and used as a spice.

Highly aromatic inner bark of the Canella winterana used as a condiment and a tonic

A tree yielding this bark.

A light reddish brown.

Flavored with cinnamon.

Of a light reddish brown.

(countable) A small evergreen tree native to Sri Lanka and southern India, Cinnamomum verum or Cinnamomum zeylanicum, belonging to the family Lauraceae.

Several related trees, notably the Indonesian cinnamon (Cinnamomum burmanni) and Chinese cinnamon or cassia (Cinnamomum aromaticum or Cinnamomum cassia).

A spice from the dried aromatic bark of the cinnamon tree, either rolled into strips or ground into a powder. The word is commonly used as trade name for spices made of any of the species above.

, the product made of Cinnamomum verum

(countable) A warm yellowish-brown color, the color of cinnamon.

Containing cinnamon, or having a cinnamon taste.

Of a yellowish-brown color.

The inner bark of the shoots of Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices.

Aromatic bark used as a spice

Tropical Asian tree with aromatic yellowish-brown bark; source of the spice cinnamon

Spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground

Cinnamon is used in baking, beverages, and savory dishes to provide a sweet, aromatic flavor.

Canella is less common than cinnamon and is primarily used in the Caribbean and Central America.

While similar, their flavors differ significantly, so substituting canella for cinnamon may alter a dish's taste.

Both have potential health benefits, but cinnamon is more studied for its antioxidant properties.

No, canella comes from a different plant family than the Cinnamomum genus.

Cinnamon is a spice made from the bark of trees in the Cinnamomum genus, used for its sweet, warm flavor.

Cinnamon is sometimes called "true cinnamon" or "Ceylon cinnamon" when distinguishing it from cassia.

Yes, both spices can flavor teas, though canella will give a stronger, spicier taste.

Canella is a spice derived from the bark of the Canella winterana tree, known for its bitter, spicy flavor.

The two main types are Ceylon (true cinnamon) and cassia.

Canella is harvested by stripping and drying the bark of the Canella winterana tree.

Canella has a more bitter and spicy flavor compared to cinnamon.

Canella has been traditionally used for digestive and stimulant purposes.

Yes, it's often referred to as wild cinnamon due to its similar usage.

Canella is generally considered safe in small amounts as a spice, though it may not be as thoroughly studied as cinnamon.