Madagascar Cinnamon: The Excellence of the "Ceylon" Type

Less famous than its neighbor vanilla, Madagascar Cinnamon is nonetheless a treasure of the Indian Ocean. Unlike Cassia cinnamon, Madagascar primarily produces Ceylon Cinnamon (Cinnamomum zeylanicum), considered the "true cinnamon".

The Key Difference: Coumarin

For food manufacturers and health-conscious artisans, the choice is strategic. Cassia cinnamon contains high levels of coumarin, a substance that can be toxic in large quantities.

Madagascar cinnamon contains only trace amounts, making it safe for regular consumption and compliant with the strictest European standards.

A Subtle Aromatic Profile

While Cassia is spicy and harsh, Malagasy cinnamon stands out for:

• Thin, brittle bark, rolled like cigars.
• Sweet, slightly lemony notes.
• No bitterness after cooking.

B2B Sourcing: Available Forms

At Malagasy Company Product, we provide cinnamon in several forms:

1. Quills: Ideal for infusions and premium packaging.
2. Cut: For tea and herbal blends.
3. Powder: For industrial bakery and pastry.

Upgrade your recipes with safe and fragrant cinnamon. Request our catalog today.