Cinnamon Powder from Madagascar
Cinnamon Powder from Madagascar
Cinnamon Powder from Madagascar
Cinnamon Powder from Madagascar

Cinnamon Powder from Madagascar

Madagascar cinnamon powder comes from the Cinnamomum verum variety, ranked among the best in the world by chefs. Opt for this cinnamon with exceptionally rich and deep aromatic notes. Explore a unique taste experience with delicate and persistent cinnamon, offering a symphony of soft, warm and slightly sweet flavors.

  • Power of the spice: 6/10
  • Main notes: a sweet and delicate cinnamon on the palate
  • Use: Perfect for enhancing the taste of all savory dishes, especially meats
  • Origin: Madagascar

Discover our Madagascar cinnamon powder. Get the best quality Malagasy cinnamon at a great price. Transform your kitchen with the best cinnamon in the world.

At Comptoir de Toamasina, immerse yourself in the experience of acquiring a cinnamon stick with a unique and intense flavor.

Packaging
CANMM50
€4.21

 

Ground Cinnamon
from Madagascar

« Buy authentic ground cinnamon at Le Comptoir de Toamasina. A precious bark with sweet and peppery notes, sourced directly from artisanal plantations on Madagascar's East Coast. »

East Coast of Madagascar Cinnamomum verum Low Coumarin

True Cinnamon (Verum)

Sourced from *Cinnamomum verum*, naturally low in coumarin and free of bitterness, ideal for safe daily consumption.

Spiced Terroir

Grown in Fénerive and Manakara, offering a perfect balance between sweet warmth and a bold peppery kick.

Direct Sourcing

Ground from second-scrape inner bark (the richest layer in essential oils), personally selected by Arnaud Sion.

Ground cinnamon from Madagascar selected by Le Comptoir de Toamasina comes exclusively from the botanical species Cinnamomum verum ("true cinnamon"). Unlike Cassia cinnamon (*Cinnamomum cassia*) commonly found in industrial supermarkets, Malagasy cinnamon stands out for its unmatched aromatic delicacy and safety.

Scientifically, *Cinnamomum verum* contains negligible traces of coumarin (a compound toxic to the liver in high doses present in Cassia). This makes it the preferred spice for daily infusions, pastry arts, and health-conscious diets. Arnaud Sion has been exploring plantations along Madagascar's East Coast since 2013 to select second-scrape bark rich in natural cinnamaldehyde and free of woody bitterness.

What you'll see in this video

Arnaud presents the secrets of cinnamon harvesting along Madagascar's East Coast and expert tasting advice.

Understanding Botany: Verum vs Cassia

In the spice trade, two main families must be distinguished:

  • Cinnamomum verum (Madagascar & Ceylon): Harvested solely from the liber (thin inner bark layer). It features a light ochre color, a sweet, floral, and slightly peppery fragrance. Its coumarin content is below 0.004%.
  • Cinnamomum cassia (China & Indonesia): Produced from thicker whole bark. It has a reddish-brown color, a harsh, pungent flavor, and lacks aromatic subtlety. Its coumarin content can exceed 1%.

Comparative Sensory Analysis

Madagascar vs Ceylon vs Cassia

Organoleptic profiles of the world's main cinnamons

Sweet · Fragrant
Peppery · Bold
Pungency · Bitterness
Aromatic Finesse
Madagascar (Our Selection)
Ceylon
Commercial Cassia

The Malagasy Terroir Impact: Although Madagascar and Sri Lanka share the same botanical species (*Cinnamomum verum*), the ferrallitic soil and tropical East Coast climate give Malagasy cinnamon a distinct peppery note highly praised by chefs for savory dishes and meats.

Comparative Radar Profile

The Olfactory Pyramid of Madagascar Cinnamon

Aromatic bouquet evolution during baking or infusion

TOP NOTES Sweet · Fresh Peppery Touches HEART NOTES Woody Warmth · Suave Cinnamaldehyde BASE NOTES Soft Balsamic · Persistent Spice

Technical Sheet

Product Specifications

  • Country of OriginMadagascar (East Coast)
  • Botanical SpeciesCinnamomum verum
  • Plant PartGround inner bark
  • Flavor ProfileWarm, sweet, gently peppery
  • Coumarin ContentNegligible traces (<0.004%)
  • AllergensNone
  • StorageKeep away from light, heat, and air
  • ApplicationsPastries, tajines, compotes, hot drinks

8 Gourmet Recipes with Madagascar Cinnamon

Highlight the aromatic finesse of true cinnamon with these 8 easy step-by-step recipes.

1. Rustic Apple & Cinnamon Tart

Ingredients

  • 1 pure butter shortcrust pastry
  • 5 apples (Boskoop or Reinette)
  • 1 tsp ground Madagascar cinnamon
  • 30g brown sugar
  • 20g butter in small knobs

Preparation

  1. Preheat oven to 190°C (375°F). Roll out pastry on parchment paper.
  2. Peel and slice apples into thin wedges. Arrange in center leaving a 4cm border.
  3. Dust generously with ground cinnamon and brown sugar, then add butter knobs.
  4. Fold pastry edges over fruit and bake for 35 to 40 minutes until golden brown.
2. Artisanal Honey & Cinnamon Gingerbread

Ingredients

  • 250g honey (wildflower or chestnut)
  • 250g rye or wheat flour
  • 10 cl warm whole milk
  • 1 tbsp ground Madagascar cinnamon
  • 1 tsp ground aniseed and 1 tsp ground ginger
  • 1 sachet baking powder
  • 1 egg

Preparation

  1. Preheat oven to 150°C (300°F). Gently warm honey without boiling.
  2. In a bowl, mix flour, baking powder, and spices (cinnamon, anise, ginger).
  3. Pour warm honey into flour mixture while stirring with a wooden spoon.
  4. Add egg, then gradually mix in warm milk until smooth.
  5. Pour into a greased loaf pan and bake for 50 minutes. Rest 24h before slicing for optimal aroma.
3. Comforting Spiced Chai Latte

Ingredients

  • 25 cl water
  • 25 cl whole milk or oat milk
  • 2 black tea bags
  • 1 tsp ground Madagascar cinnamon
  • 1/2 tsp ground ginger and 2 crushed cardamom pods
  • 1 tbsp honey

Preparation

  1. In a saucepan, bring water to boil with cinnamon, ginger, and cardamom. Simmer for 3 minutes.
  2. Remove from heat, add tea bags, and steep for 5 minutes. Strain mixture.
  3. Add milk and honey, heating gently without boiling. Froth milk foam and sprinkle extra cinnamon on top.
4. Moist Carrot Cake with Vanilla Frosting

Ingredients

  • 250g finely grated carrots
  • 200g flour and 1 sachet baking powder
  • 150g brown sugar
  • 3 eggs
  • 10 cl vegetable oil
  • 1.5 tsp ground Madagascar cinnamon
  • 80g chopped walnuts

Preparation

  1. Preheat oven to 180°C (350°F). Beat eggs, brown sugar, and oil until fluffy.
  2. Add flour, baking powder, and ground cinnamon. Mix well.
  3. Fold in grated carrots and chopped walnuts using a spatula.
  4. Pour into a greased round tin and bake for 40 to 45 minutes. Allow to cool before serving.
5. Classic Cinnamon Rolls

Ingredients

  • Dough: 350g flour, 1 sachet dry yeast, 15 cl warm milk, 50g sugar, 50g softened butter, 1 egg.
  • Filling: 60g softened butter, 70g brown sugar, 2 tbsp ground Madagascar cinnamon.

Preparation

  1. Knead dough ingredients for 10 minutes. Let rise for 1h30 in a warm place under a cloth.
  2. Mix softened butter, brown sugar, and cinnamon to form filling paste.
  3. Roll out dough into a rectangle, spread cinnamon mixture evenly, roll tightly into a log, and slice 3cm rounds.
  4. Let rise for another 30 minutes, then bake at 180°C (350°F) for 20 to 25 minutes until golden.
6. Chicken Tajine with Apricots & Cinnamon

Ingredients

  • 4 chicken thighs
  • 2 sliced onions
  • 150g dried tender apricots
  • 1 tsp ground Madagascar cinnamon
  • 1 tsp turmeric and 1/2 tsp ground ginger
  • 2 tbsp olive oil, salt, and pepper

Preparation

  1. Sauté onions and chicken in olive oil in a tajine or heavy pot.
  2. Dust with cinnamon, turmeric, ginger, salt, and pepper. Stir to coat meat.
  3. Pour in 25 cl water or broth, cover, and simmer on low heat for 30 minutes.
  4. Add dried apricots and cook 15 minutes more until sauce turns rich and syrupy.
7. Alsatian Mulled Wine with Sweet Spices

Ingredients

  • 75 cl fruity red wine
  • 1 tsp ground Madagascar cinnamon
  • 1 organic sliced orange
  • 60g cane sugar
  • 2 cloves and 1 star anise

Preparation

  1. Combine wine, sugar, cinnamon, cloves, star anise, and orange slices in a pot.
  2. Heat over low heat for 20 minutes without bringing to a boil.
  3. Remove from heat, cover, and steep for 10 minutes. Strain and serve hot.
8. Homemade Apple-Pear Compote with Cinnamon

Ingredients

  • 4 Golden or Gala apples
  • 3 ripe Williams pears
  • 1 tsp ground Madagascar cinnamon
  • 2 tbsp water

Preparation

  1. Peel, core, and dice apples and pears.
  2. Place fruit in saucepan with water and ground cinnamon.
  3. Cover and cook on low heat for 20 minutes, stirring occasionally. Mash or blend to desired texture.

Direct Sourcing & Field Expertise with Arnaud Sion

Since 2013, Arnaud Sion has traveled across the rural areas of Madagascar's East Coast (Fénerive-Est, Manakara) to directly select top-tier cinnamon bark with local farmer cooperatives.

Every batch is laboratory tested to guarantee zero Cassia adulteration and optimal essential oil levels rich in natural cinnamaldehyde. This direct sourcing ensures pure, non-irradiated, and carefully packaged spices.

Frequently Asked Questions

Why does Madagascar cinnamon contain low coumarin?
Coumarin is naturally prevalent in *Cinnamomum cassia*. Madagascar cinnamon belongs to *Cinnamomum verum*, where coumarin levels are naturally below 0.004%, making it safe for daily use.
How should I store ground cinnamon?
Keep it in an airtight container away from light, heat, and moisture. It retains its full fragrance for 18 to 24 months.
Can it be used in savory cooking?
Absolutely. Madagascar cinnamon's distinct peppery touch blends seamlessly into lamb tajines, stews, roasted poultry, and squash soups.

« Taste authentic Cinnamomum verum from Madagascar — true cinnamon, sweet, fragrant, and guaranteed free of bitterness. »

Order My Madagascar Cinnamon Powder

Cinnamomum verum · Madagascar · Selection by Arnaud Sion

Native country
Madagascar
BOTANICAL SPECIES
Cinnamonum verum
INGREDIENTS
Cinnamon Powder from Madagascar
AROMATIC POWER
6/10
ALLERGEN
Absence
POSSIBLE TRACES OF ALLERGENS
None
PACKAGING
Bottle or Bag
Preparation / Delivery
Preparation within 24 hours - Delivery within 48 hours
No reviews

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