Madagascar cinnamon: true Ceylon cinnamon with a refined profile
Quick answer:Madagascar cinnamon comes from Cinnamomum verum (the "true cinnamon" or "Ceylon cinnamon"), grown in the understory along the east coast. It differs from cassia cinnamon (the type most commonly sold in supermarkets) through a more refined, slightly floral profile, less harsh, and a very low coumarin level (safe even at high doses). Thin quills with multiple layers.
1. Origin and terroir in Madagascar
There are two major cinnamon families on the world market, and it is essential not to confuse them:
- Cinnamomum verum (Ceylon cinnamon, "true cinnamon"): native to Sri Lanka, also grown in Madagascar, the Seychelles, and southern India. Refined profile, low in coumarin.
- Cinnamomum cassia (Chinese cinnamon, cassia cinnamon): native to China and Vietnam, it is the dominant cinnamon on the European and American market (90% of sales). More pungent, more pronounced profile, but rich in coumarin (a hepatotoxic compound at high doses).
Madagascar cinnamon is always verum (true cinnamon). This is one of the traits that makes this origin appealing: at an accessible price, you gain access to the highest botanical quality of cinnamon.
Cinnamon tree cultivation was introduced to Madagascar at the end of the 19th century, from plants brought from Ceylon. The tree adapted perfectly to the humid forests of the east coast, where it now grows in a partly wild state in the understory. Our family grows its cinnamon trees in Vangaindrano, in the southeast of the island, using an agroforestry system.
The agroforestry system matters: understory cinnamon trees grow more slowly (12 to 15 years before harvest versus 5 to 6 years in monoculture), but produce a bark that is more aromatic and finer. PHOTO_CANNELIER_SOUSBOIS, a hand delicately lifting a strip of bark from a young cinnamon tree.
The harvestis carried out on young branches (2 to 3 years old) during the rainy season, when the sap rises and lets the bark come away easily. The branch is cut, scored lengthwise, and the bark peeled off in strips. The outer layer (grey periderm) is scraped away to keep only the inner bark (cinnamon coloured). The strips dry in the sun for 1 to 2 weeks, curling naturally into quills with several thin layers (the visual signature of verum).
It is this structure of multiple thin spiralsthat immediately sets verumapart from cassia: cassia comes as a single thick, hard roll, while verum forms fragile quills with multiple layers.
2. Detailed aromatic profile
Madagascar verumcinnamon offers a more subtle and more complexprofile than industrial cassia.
Main notes:moderate spicy warmth, burnt sugar, orange blossom, a light clove note (eugenol). It is an "elegant" cinnamon, less forward than cassia.
Secondary notes:light clove, vanilla, cooked apple, precious wood. On the finest quills, you can also pick up notes of dried fruit (date, fig) and a faintly camphorous base.
Intensity: 6/10. Enough to flavour a dish without overpowering it. Cassia sits at 8-9/10 but with a more uniform, less nuanced character.
Persistence:medium to long. Verum cinnamon leaves a warm, gentle finish that lasts 1-2 minutes, with no bitterness at all.
Pungency:almost none. Unlike cassia, which can "sting" slightly on the palate (because of an unbalanced, high cinnamaldehyde content), verumkeeps a round sweetness.
Main chemical composition: 65-75% cinnamaldehyde (the signature molecule of cinnamon), 5-10% eugenol (the clove note), and only 0.004% coumarin, against 5% in cassia. This difference is what makes verum the cinnamon of choice for regular consumption.
3. Culinary uses and micro recipes
Madagascar cinnamon excels in long, infused preparationswhere its aromatic complexity has time to unfold. It is also perfect for everyday uses where cassia would be too dominant.
Cinnamon hot chocolate (4 cups)
500 ml whole milk, 100 ml cream, 80 g 70% dark chocolate, 1 stick of Madagascar cinnamon, 1 pinch of black pepper, 20 g sugar. Infuse the cinnamon stick for 10 minutes in the hot milk, add the chocolate off the heat, and whisk. Verum reveals dried fruit notes that play against the cocoa.
Baked apples with Bourbon cinnamon (4 servings)
4 cored reinette apples, 40 g butter, 60 g brown sugar, 1 teaspoon of ground Madagascar cinnamon, the seeds from 1/2 Bourbon vanilla bean, 100 ml cider. Bake 40 minutes at 180°C. Serve warm with vanilla ice cream.
Rice pudding with infused cinnamon (4 ramekins)
150 g round rice, 750 ml whole milk, 80 g sugar, 1 verum cinnamon stick, 1 pinch of salt. Cook 35 minutes over low heat, stirring often. Remove the cinnamon and discard. Serve warm or chilled.
Lamb tagine with prunes and cinnamon (6 servings)
1.2 kg lamb shoulder, 300 g soft prunes, 2 onions, 50 g flaked almonds, 2 tablespoons honey, 1 cinnamon stick, 1 teaspoon ginger, 1 teaspoon ras el hanout, 500 ml stock. Simmer 2 hours. Verum cinnamon adds sweetness without heaviness.
Homemade cinnamon sugar (250 g)
250 g caster sugar, 2 cinnamon sticks broken into pieces. Blend for 30 seconds, then sift. Keeps for 6 months in a jar. Ideal on pancakes, brioche, and yoghurt.
Digestive cinnamon and vanilla infusion (1 cup)
250 ml water, 1/2 cinnamon stick, 1/4 split vanilla bean, 1 teaspoon honey. Infuse for 10 minutes, remove the spices, add the honey. Enjoy after a rich meal.
4. Comparison table: verum cinnamon versus cassia and other origins
| Criterion | Verum Madagascar | Verum Ceylon | Cassia China/Vietnam | Indonesian cinnamon (korintje) | Cinnamomum loureiroi (Saigon) |
|---|---|---|---|---|---|
| Species | C. verum | C. verum | C. cassia | C. burmannii | C. loureiroi |
| Quill structure | Multiple thin spirals | Multiple thin spirals | Single thick roll | Thick roll | Thick roll |
| Colour | Light brown, golden beige | Light brown, golden beige | Deep reddish brown | Reddish brown | Dark brown |
| Aromatic profile | Floral, sweet, refined | Floral, sweet, refined | Pungent, dominant | Sweet, mild | Very intense, spicy |
| Cinnamaldehyde | 65-75% | 65-75% | 75-90% | 60-80% | 80-95% |
| Coumarin | 0.004% | 0.004% | 5% | 2-3% | 6-7% |
| Indicative price | 10-18 €/100 g | 15-25 €/100 g | 3-8 €/100 g | 4-9 €/100 g | 8-15 €/100 g |
| Preferred use | Everyday, infusions, fine pastry | Everyday, infusions, fine pastry | Industry, savoury dishes | Baking | Asian cooking |
| Safety at high doses | Excellent | Excellent | To be limited | Moderate | To be limited |
Key takeaway:Madagascar cinnamon offers the botanical quality of Ceylon cinnamon (verum) at a price that is often lower, because the logistics route to Europe is more direct (a shorter Indian Ocean route). It is an excellent choice for anyone wanting to move from supermarket cassia to "true cinnamon" without stretching their budget.
5. Benefits and properties
Cinnamon is one of the most scientifically studied spices. Its documented properties (see Wikipedia, Cinnamon) include:
- Powerful antioxidant : cinnamon ranks among the top 5 foods richest in antioxidants (very high ORAC value).
- Mild blood sugar lowering effect : several studies suggest a blood sugar regulating effect at moderate doses (1-3 g per day).
- Antibacterial : cinnamaldehyde has demonstrated antimicrobial action in vitro.
- Anti-inflammatory : documented effects on low grade chronic inflammation.
A crucial point: coumarin.Present at 5% in cassia (supermarket cinnamon), coumarin is hepatotoxic at high doses, and the German BfR (Federal Institute for Risk Assessment) recommends limiting intake to 6 mg/kg per day, meaning 0.1 g of cassia per kg of body weight per day. For a 70 kg adult, that is roughly 1 teaspoon per day at most.
Madagascar cinnamon (verum), containing 0.004% coumarin, sits 1,000 times below this threshold with no risk.This is the number one reason to switch to verum if you consume cinnamon daily (porridge, smoothies, infusions). No medical claim is made here, this is food safety information based on official recommendations.
6. Storage and quality
How to recognise true verum cinnamon: - Quills in a light brown to golden beige colour (never dark brown) - Visible structure: multiple thin layers coiled into spirals (4-8 layers) - Brittle texture: the quill breaks easily into shards - Aroma on opening the jar: sweet, floral, refined, never harsh - Taste: smooth, complex, with no pungency or bitterness - Long quills (10-15 cm) and thin (1-2 cm in diameter)
Signs of disguised cassia:a single thick, hard stick (one roll only), a very dark reddish brown colour, a pungent, forward taste, a compact texture (does not break easily). Many spice shops sell cassia under the label "cinnamon" without stating the species. Best avoided for regular consumption.
Storage:airtight glass jar, away from light, at room temperature. Cinnamon sticks keep for 2 to 3 yearswith no significant loss of aroma. Ground cinnamon keeps for 6 to 9 months (grinding multiplies the surface exposed to oxidation).
Tip:buy sticks and grind them yourself in a coffee grinder just before use for demanding pastry recipes. The freshness of home ground cinnamon makes a huge difference.
See also our guide to Bourbon vanilla, the cinnamon and vanilla pairing is one of the most classic duos in pastry making.
7. Extended FAQ
8. Where to buy and related products
- Madagascar cinnamon, glass jar, 40 g, the reference format
- Madagascar cinnamon, pouch, 40 g, economical refill
- Cinnamon pouch and spice jar, 40 g, a practical duo
- Bourbon vanilla, 3 beans, the classic pastry duo
- Wild kaffir lime powder, for exotic exploration
