Madagascar cinnamon
Scientific name: Cinnamomum zeylanicum
Part of the plant harvested: Bark
Harvest: February to June and September to December
Flavour: More subtle and refined than Chinese cinnamon, Ceylon cinnamon has a very signature flavour. It is full, hot and spicy, slightly sweet and tangy.
Identity
Native to Sri Lanka, Ceylon cinnamon has adapted perfectly to Madagascar. This tree is part of the Lauraceae family. The bark from the branches, also called liber, is the part of the tree used to make cinnamon.
Our Cinnamomum Zeylanicum range, origin Madagascar:
- Sticks (2 to 20 cm)*
- Powder*
- Chips/shavings*
- Cinnamon bark essential oil*
* Available with organic certification
Jacarandas, producer of cinnamon in Madagascar
Production of the raw material
Our raw material comes from our agricultural cooperatives in Fenoarivo and Manakara on the east coast of the island.
Producers in our partner networks are trained by our local teams to use true cinnamon trees in a sustainable way. For example, they use a cutting method which preserves the trees and promotes the proliferation of young shoots.
We work with networks of farmers who are certified organic and Fair for Life.
True cinnamon trees can reach a height of 15 to 20 metres. To make harvesting easier, farmers keep trees at a height of 2 metres.
Once the branches have been cut, farmers remove the bark delicately and with patience.
The bark is then rolled into sticks or peeled to collect the shavings which are used to produce cinnamon powder.
Turning the raw material into spices
The raw material is then transported to our factory. When it arrives, strict checks are carried out on the cinnamon.
It is then carefully dried and sorted.
Depending on the product range, the cinnamon is then cut, crushed or ground with the greatest care to preserve its essential oil content.
The essential oil found in the bark is the source of all of cinnamon’s aromatic qualities.
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