Madagascar cinnamon

Producer of cinnamon in Madagascar

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.


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:

* 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.

Producer of cinnamon in Madagascar

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.

farmers remove the cinnamon bark delicately

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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