Cinnamon is a widely used spice derived from the inner bark of trees belonging to the genus Cinnamomum. To answer the question of Mexican cultivation, it is necessary to understand the distinct botanical species categorized under the common name “cinnamon.” This distinction explains why the product available in a Mexican market is often different from what is commercially available elsewhere.
The Critical Difference Between Cinnamon Species
The term “cinnamon” generally refers to two main species: Cinnamomum verum and Cinnamomum cassia. C. verum, often called Ceylon or True Cinnamon, is native to Sri Lanka and parts of India. This type is recognized by its delicate, thin layers of bark that are rolled together to form a multi-layered quill, which crumbles easily. True Cinnamon offers a mild, sweet, and subtle flavor profile. The chemical difference between the species is significant, particularly in the content of a compound called coumarin. C. verum contains only trace amounts of coumarin, typically between 0.02% and 0.03%.
Conversely, Cassia cinnamon includes varieties like Chinese, Indonesian, and Vietnamese. Cassia bark is thick and hard, forming a single, sturdy roll that is difficult to break. It presents a much bolder, spicier, and more intense flavor. Cassia contains substantially higher levels of coumarin, often ranging from 1% to 2% of its dry weight. This higher concentration means that regular, high-volume consumption of Cassia can pose a health concern, specifically potential liver toxicity.
Cinnamon Cultivation in Mexico
Yes, cinnamon is grown in Mexico, though the scale is small compared to the global market. Cultivation is concentrated in humid, lowland regions within states such as Veracruz, Chiapas, Hidalgo, and Oaxaca. The species predominantly cultivated in Mexico is Cinnamomum verum, locally known as Canela. This is the same botanical species as Ceylon cinnamon, which is highly valued for its delicate flavor and low coumarin content. The cinnamon grown is often used in agroforestry systems, where it is planted alongside other crops, supporting the family economy in rural areas.
Mexican production is generally intended for domestic and regional consumption, not large-scale export. However, the domestic supply is insufficient to meet the country’s high demand for the spice, which is a staple in Mexican cuisine and beverages. Plantations face challenges, including susceptibility to diseases like those caused by Phytophthora cinnamomi in the humid conditions.
Mexico remains one of the world’s largest importers of True Cinnamon, primarily sourcing it from Sri Lanka. This high import volume confirms that local cultivation serves a niche market and does not dominate the national supply chain. The Canela sold in local markets is the preferred C. verum variety, whether locally grown or imported.
Global Context of Cinnamon Production
Mexico’s cultivation efforts are minor when viewed against the backdrop of the global spice trade. The vast majority of the world’s commercial cinnamon supply originates from a small number of countries in Asia, with the top four producing nations accounting for approximately 98% of the global output.
The primary producers of the high-coumarin Cassia varieties are Indonesia, China, and Vietnam. These countries dominate the market for this stronger, more pungent spice. In contrast, the market for the low-coumarin C. verum is overwhelmingly supplied by Sri Lanka, which accounts for about 90% of the world’s True Cinnamon.
This geographic concentration explains why Mexico is not typically listed among the major sources of cinnamon. Commercial production requires extensive land and specialized processing, dividing the global market between specialized Ceylon-type production and mass-market Cassia-type production.