Canela, also known as Mexican or Ceylon cinnamon, is a type of cinnamon that is different from the cinnamon commonly used in Canada or the United States. It is sold in the form of whole sticks, known as quills, or ground into a powder. Mexican cinnamon quills are thin, delicate, and quite fragile, with bark that curls around itself and crumbles easily. Canela is milder and more floral than other types of cinnamon, with a more complex flavor that makes it better suited for savory dishes. It is commonly used in Mexican cuisine, where it adds subtle heat and warm flavor to dishes such as moles, marinades, and bean dishes. It is also used widely in sweets such as horchata, rice pudding, dulce de leche, and Mexican hot chocolate. Canela is derived from the Sri Lankan tree known botanically as Cinnamomum verum, which has soft "quills" produced from the trees inner bark. It is often referred to as "true cinnamon" because its bark is softer and its flavor is less astringent than the more common "cassia" or Chinese cinnamon. Ceylon cinnamon is also known as canela in Mexico, and it is the preferred cinnamon for Mexican dishes.