{"id":7933,"date":"2009-07-09T06:05:00","date_gmt":"2009-07-09T06:05:00","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=7933"},"modified":"2021-05-03T18:11:57","modified_gmt":"2021-05-03T18:11:57","slug":"canela","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/canela\/","title":{"rendered":"Canela"},"content":{"rendered":"<p>La canela m\u00e1s usada en la comida Mexicana es la llamada Ceylon, o canela verdadera. Esta canela es muy diferente de la Cassia, que es la que venden en las tiendas norteamericanas. Sin embargo, cada vez son m\u00e1s las tiendas que ofrecen la canela Ceylon.<\/p>\n<p>Las diferencias no solo se notan en la apariencia, sino tambi\u00e9n en el aroma y sabor. La canela verdadera (a la derecha de la foto), tiene un sabor m\u00e1s suave y dulce. Se desmorona con m\u00e1s facilidad, tiene un color m\u00e1s caro y cada ramita es diferente. La canela Ceylon es m\u00e1s arom\u00e1tica que la Cassia. Cassia (del lado izquierdo de la foto) tiene ramitas m\u00e1s uniformes, se parecen mucho entre s\u00ed. Su color es m\u00e1s oscuro, su consistencia es m\u00e1s dura y es muy dif\u00edcil romperla o desmoronarla. Aunque es menos dulce que la Ceylon, su sabor es m\u00e1s fuerte e incluso hasta \u00e1spero.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La canela m\u00e1s usada en la comida Mexicana es la llamada Ceylon, o canela verdadera. Esta canela es muy diferente de la Cassia, que es la que venden en las tiendas norteamericanas. Sin embargo, cada vez son m\u00e1s las tiendas que ofrecen la canela Ceylon.<\/p>\n","protected":false},"author":6,"featured_media":7954,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,2918],"tags":[7816],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"class_list":["post-7933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ingredientes","tag-canela","has-green-color"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Canela - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/es\/canela\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canela - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"La canela m\u00e1s usada en la comida Mexicana es la llamada Ceylon, o canela verdadera. Esta canela es muy diferente de la Cassia, que es la que venden en las tiendas norteamericanas. 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