History
Originally from Sri Lanka, cinnamon cultivation was imported to Madagascar with the arrival of the Arabs on the Grande Île. Thanks to the warm climate, cinnamon proliferated on the local territory. The existing variety is derived from the bark of the Ceylon cinnamon tree, of the Cinnamomum genus in the Lauraceae family. Rarer and more precious, it is considered more expensive on the world market than its Asian cousin.
Benefits
Highly prized on the international market, Madagascar vanilla is a spice that delights many a culinary chef. It is also beneficial to our health, helping to combat fatigue and slow cell aging. A slimming ally, its low-calorie content means it can replace sugar in many gourmet preparations.
Special features
Unlike Indonesian cinnamon, Madagascar cinnamon is finer. It is also less aggressive in terms of scent. For those with fragile livers, we recommend Ceylon.
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Cinnamon from Madagascar
- Taste: Slightly peppery
- Color: Light brown
- Appearance: Fine powder or stick (according to customer request)
- Storage: Sheltered from external conditions (heat and humidity)