Cinnamon sticks Madagascar

Cinnamon is the dried bark of the cinnamon tree. The cinnamon tree grows in tropical maritime climates, at low altitude, on sandy soil. Cinnamon is used in pastry, fruit syrups, sauces, mutton tagines, fruit compotes, rice.

Our Madagascar cinnamon offers unique flavors with a sweet and slightly sweet cinnamon.

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

Discover our cinnamon from Madagascar in stick and powder. Buy very high quality Malagasy cinnamon at the best price. The best cinnamon in the world in your kitchen.

Packaging

Reference CBM1-5

€2.90

Cinnamon sticks Madagascar

UNFORGETTABLE CULINARY EXPERIENCE WITH CINNAMON FROM MADAGASCAR - BUY VERUM CINNAMON STICKS AND POWDER FROM MADAGASCAR FOR ALL YOUR RECIPES

It is here at the Comptoir de Toamasina, the Comptoir des épices et de la vanilla de Madagascar since 2010 that you will buy the best cinnamon from Madagascar to our knowledge, selected by Arnaud.

It is a chef's cinnamon, a gourmet cinnamon with sweet and suave notes.

Less expensive than Ceylon cinnamon, it offers the same aromatic power as this one.

Madagascar cinnamon is one of the most popular varieties of cinnamon in the world of gastronomy. This sweet and delicate spice is often used to add a warm and indulgent touch to many dishes and desserts . If you are looking for an unforgettable dining experience, then it's time to try and buy Verum Cinnamon from Madagascar .

We offer cinnamon sticks and powder carefully selected for their intense flavor and delicate aroma. Arnaud, takes particular care to test each product that selects during creative recipe that presents to you on his youtube channel.

Whether you are preparing an apple pie or a vegetable soup, our spices guarantee you an exceptional result in terms of flavor.

Our Verum cinnamon from Madagascar is 100% pure and natural, without preservatives or additives.

Le Comptoir de Toamasina tries to work as closely as possible with cinnamon producers in Madagascar and we work with a French expert in importing flavors from Madagascar.

We exchange with on the world of spices.

Madagascar cinnamon is Verum Cinnamomum Zeylanicum cinnamon and not Chinese cassia cinnamon.

CHOOSE YOUR PACKAGE OF MADAGASCAR CINNAMON STICKS OR CINNAMON POWDER AT COMPTOIR DE TOAMASINA - FROM BOTTLE TO WHOLESALE AT COMPETITIVE RATES ALL AT THE BEST PRICE

Madagascar cinnamon allows you to add a touch of exoticism and originality to your cooking . A cinnamon that is less strong than Indonesian cinnamon and will have a more subtle and slightly sweet flavor . It is the high end of the cinnamon variety. Its Latin name is Verum cinnamon , it is a cinnamon much better in quality than cassia cinnamon. To understand everything, discover our article on the difference between Chinese cinnamon (Casse, cassia) and Ceylon or Madagascar cinnamon (Verum)

You are looking for a packaging of cinnamon from Madagascar in powder or in stick to make a creative cuisine , gourmet recipes for your restaurant, you can buy cinnamon by the kilo in powder or in stick at the Comptoir de Toamasina . We asked our cinnamon importer to select the most beautiful sticks for us.

Here, at Comptoir de Toamasina, you will be able to buy cinnamon in 40g or simply cinnamon in economical packaging .

The price of Verum Madagascar cinnamon sticks per kilo is 42 euros
The price of Madagascar Verum cinnamon powder is 50 euros

So, go to Comptoir de Toamasina to discover our wide range of cinnamon packaging, ranging from the small practical bottle for daily use, to wholesale for professionals.

We offer competitive prices without compromising the quality of our product, Madagascar cinnamon is recognized for its exceptional aroma and its sweet touch.

Whether it is cinnamon powder or cinnamon stick, we have specially selected packaging for a unique experience.

Take the time to choose the packaging that best suits your needs, and benefit from the expertise of our team to make an informed choice, if you are unsure which packaging to choose.

Order now and find out why Madagascar cinnamon is such a popular product!

As you can see, Madagascar is not just a land of vanilla , but a land of spices.

Discover our other flavors from Madagascar:

PURCHASE AND SALE OF MADAGASCAR CINNAMON STICK OR MADAGASCAR CINNAMON POWDER

Harvesting cinnamon is an exciting job. To harvest cinnamon , you will have to wait until the stems of the cinnamon tree are full of sap. In Brazil, when the rainy season begins, it is here that the harvest will be promising.

The cultivator will take a blunt blade and separate the bark from the tree.

He will make a gesture that is circular around the tree to detach this precious spice.

As the cinnamon dries, it develops its aromas and sweet notes. But be careful, only real cinnamon has sweet notes and not cassia cinnamon which has strong notes.

True cinnamon you will find it in Brazil, Madagascar and Ceylon in particular.

Arnaud, creator of Comptoir de Toamasina and specialist in vanilla pods and spices , offers you a stick and the purest cinnamon powder.

Fine and assertive aromas for creative everyday cooking. We offer you a quality of cinnamon and tasty on the palate.

HARVESTING CINNAMON IN MADAGASCAR

The cultivator will take a blunt blade and separate the bark from the tree.

He will make a gesture that is circular around the tree to detach this precious spice.

As the cinnamon dries, it develops its aromas and sweet notes. But be careful, only real cinnamon has sweet notes and not cassia cinnamon which has strong notes.

True cinnamon you will find it in Brazil, Madagascar and Ceylon in particular.

Arnaud, creator of Comptoir de Toamasina and specialist in vanilla pods and spices , offers you a stick and the purest cinnamon powder.

Fine and assertive aromas for creative everyday cooking. We offer you a quality of cinnamon and tasty on the palate.

WHAT IS THE DIFFERENCE BETWEEN MADAGASCAR CINNAMON (CANELA VERUM) AND INDONESIAN CINNAMON (CANELA CASSIA)

Although related, cinnamon verum and cassia are not obtained from the same plant. And they must be treated as a different spice, so much the quality and the aromatic power of each one are different. We wrote an article on our blog to explain the difference between the two cinnamon that we advise you to consult if you want to know but here is a short summary.

Scientifically speaking, there is only one Verum cinnamon, (Latin translation of Verum Cannelle in French Cannelle Vraie) popularly known as "Ceylon cinnamon", and it comes from the Cinnamomum zeylanicum plant . Another alternative botanical name for Ceylon cinnamon is Cinnamomum verum, which means "true cinnamon if translated from Latin to English literally." But French law prohibits telling the truth about a spice”.

The term "cassia" does not refer to Ceylon cinnamon, but rather to other cinnamon species, Cinnamomum cassia (also called Cinnamomum aromaticum) and Burmannii Cinnamomum . In some cases you will find the nomenclature Aromaticum Cinnamomum referring to "cinnamon-Chinese" or "cinnamon-Saigon", and even Cinnamomum burmannii referring to "cinnamon of Java" or "cassia-Padang".

Ceylon cinnamon, in addition to the difficulty of being found in conventional markets, when found, its price is relatively higher than other cinnamon species. However,

Going further, we must remind you that both species belong to the same plant family (Lauraceae, the laurel family) and also to the same genus (Cinnamomum).

But the fact is that verum cinnamon and cassia do not have coumarin content in common. Coumarins are naturally present in this plant. It is also a substance that you have in the tonka bean .

But let's talk about the difference between verum and cassia cinnamon in cinnamon sticks to get it all figured out.

Distinguish the differences between Ceylon cinnamon and Chinese cinnamon?

There are several characteristics which make it possible to differentiate the cinnamon of Ceylon, Madagascar and Brazil (Cinnamon Verum) from that of China: the thickness of the bark and the color and the taste according to the 3 main problems.

Madagascar cinnamon is distinguished by its thin and delicate bark, about 1mm thick. It has an orange-ocher color and a crumbly and irregular texture. On the taste side, it delivers a sweet and fragrant flavor in the mouth, even if its smell is not very aromatic.

As for Chinese cinnamon, it has a thicker bark, about 3mm thick or more. It has an orange color that tends towards brown, and delivers a slightly sweet, even slightly bitter taste, despite its lack of aroma on the nose. It has a very strong taste.

HOW TO USE CINNAMON IN YOUR DAILY KITCHEN - CHEF ARNAUD D'APOGÉE BAR'S TIPS AND IDEAS FOR DAILY USE OF CINNAMON POWDER OR STICK

Here, you will learn all about how to use cinnamon properly and especially how to dose it, because it is very important.

How to Use Ceylon Cinnamon in Your Recipes

Madagascar cinnamon can be used in different forms to add a touch of flavor and aroma to your dishes and drinks. Here's how different forms of cinnamon can be used for best results:

Whole Sticks: Whole cinnamon sticks provide a subtle, diffuse scent. They are perfect for sauces and infusions
Cinnamon powder: Ground cinnamon gives an intense, but discreet fragrance, which mixes easily with food. To reduce it to powder, you can use a blender, a coffee grinder, or grate it with a small grater
Crushed in a mortar: This is just a special case, but you can also crush cinnamon in a mortar for a stronger flavor.

To intensify the flavor of cinnamon, you can roast it by heating it in a skillet over high heat, stirring constantly for 1-2 minutes. As in our video how to roast pepper

Use the form of cinnamon that best suits your recipe for an unforgettable cooking experience

How to Dose Madagascar Cinnamon in your Recipes and Baking?

Madagascar cinnamon has a mild but pronounced flavor, so it is important to use it in moderation in your culinary recipes. For best results, it is best to follow a recipe with a precise dosage.

If you don't have a recipe, it's best to adjust the quantity by tasting your preparation. Add the cinnamon little by little until you reach the desired flavor. Ultimately, the amount of cinnamon you use depends on your taste preferences and the recipe you're making. It is therefore important to taste regularly to ensure you get the best result.

Chef Arnaud d'Apogée Bar often advises to add a teaspoon for 500ml of preparation and to taste and adjust. If you put too much from this quantity, you simply have to lengthen the recipe.

Where to use and how to use cinnamon in your kitchen?

Cinnamon is a versatile and very popular spice, often associated with sweet desserts, such as pastries, fruit compotes and apple pies. However, it can also be used in different ways in savory dishes. In North Africa, India, Greece and Eastern cuisine, cinnamon is often added to red meats and poultry.

You can add cinnamon to almost all your sweet preparations, from cake batters to creams, yogurts and jams. For savory dishes, just add a pinch (about half a teaspoon for 4 to 5 people) in pan-fried vegetables, starchy foods, mixed salads, vinaigrettes, etc. Cinnamon will add a subtle, bewitching flavor to your dishes without being overpowering.

Do not hesitate to explore the different uses of cinnamon, which can bring an aromatic and delicate touch to all your culinary preparations.

Give flavor to your hot drinks with cinnamon or even your refreshing drinks with Madagascar cinnamon.

Cinnamon is a spice that brings a pronounced touch of sweetness to your hot drinks such as tea , infusions, hot chocolate and even mulled wine. If you are looking for inspiration, you can opt for Christmas green tea or black tea escape to Madagascar , Thé Noir des Aventurier , rooibos and other flavored tea recipes that you can discover on our youtube channel and the blog.

Cinnamon also goes very well with dried fruits such as dried figs and raisins, especially in savory dishes from the Orient.

To add a little magic to the holiday season, you can create a spiced sugar by adding cinnamon to sugar with other spices such as ginger, vanilla, cloves and star anise . Leave the sugar to rest for a few days so that it soaks up these typical Christmas flavors.

9 INCREDIBLE WAYS TO USE MADAGASCAR CINNAMON IN YOUR KITCHEN AND AS A TEA

Madagascar cinnamon is a very aromatic spice that brings a touch of flavor and aroma to many dishes and desserts. We will discover here, the 9 fabulous ways to use cinnamon in the kitchen.

This variety of cinnamon is known for its mild and delicate taste, making it a popular spice for chefs around the world.

Discover the 9 uses of cinnamon that you can make in your everyday kitchen:

Number 1 - Add Cinnamon to Your Breakfast Cereals
Number 2 - Use cinnamon powder to make pastries and cakes
Number 3 - Incorporate cinnamon into your hot drinks such as coffee or hot chocolate
Number 4 - Add cinnamon to your meat and vegetable marinades
Number 5 - Use Cinnamon Powder to Make Cookies and Cookies
Number 6 - Infuse cinnamon with tea or coffee for a comforting hot beverage
Number 7 - Incorporate cinnamon into your sauces for a warm and indulgent touch
Number 8 - Add cinnamon powder to your smoothies for a delicious taste and a kick of flavor
Number 9 - Use cinnamon tea with water, cinnamon tea can be drunk hot or cold

In conclusion, Madagascar cinnamon is an incredibly versatile ingredient that can be used in a variety of ways to add flavor and aroma to your dishes and drinks. So, do not hesitate to include more Madagascar cinnamon in your cooking today and tomorrow and discover on our youtube channel some fabulous Malagasy cinnamon recipes.

HOW TO STORE MADAGASCAR CINNAMON

Whether it's cinnamon powder or cinnamon sticks, you should always store cinnamon in the following way to preserve its flavor, it's a bit like storing vanilla .

Cinnamon can be stored in several ways to prolong its freshness and aroma. Here are some tips for keeping it:

Dry storage: keep cinnamon away from humidity and light, in a dry and temperate place. There should be no temperature variation otherwise a risk of loss of aroma for the powder can be seen and also for the cinnamon sticks
Airtight packaging: place cinnamon powder or stick in an airtight jar to keep out air and moisture
Away from light: Cinnamon powder or stick should always be stored away from light, especially powder, which can quickly change color and UV rays will alter its flavor. Comptoir de Toamasina packaging in bottles will have an anti-UV filter.
Never put in contact with other spices: Unlike vanilla which is a chameleon which will take on all the powerful aromatic notes that will surround it, cinnamon may rub off on peppers, vanilla and other spices. Its flavor is so powerful and intense that it will change the aromatic power of vanilla if you put it aside. So you should always keep it in a dark place and away from other spices.
The shelf life of cinnamon: Not to lie to you, if you go to a producing country, you can find cinnamon in houses more than 5 or even 10 years old in sticks. But here it will have no more flavors. Brazilian regulations say that the DDM is 2 years after the date of harvest. In France, it is the merchant who imposes it. Ideally consume your cinnamon within one year of purchase.

The solutions not to do in the conservation of cinnamon:

When you like vanilla, you have already heard the conservation of vanilla in rumis the stop, it is totally false. We've written and made videos to prove the opposite on vanilla storage. And you've never seen vanilla imported on a plane at -20°C, simply see

Here are the two methods not to do when storing cinnamon:

Storage in the refrigerator: for prolonged storage, cinnamon should never be put in the refrigerator. Here, you will have significant humidity and this will alter, destroy your cinnamon
Freezing: if you do not use cinnamon regularly, we advise you to put it in a cupboard or a jar but never freeze vanilla. Here you will simply destroy all the flavors of the cinnamon.

In general, cinnamon can keep for several months when properly stored. However, to get the most out of it, it's best to use it within 6-8 months of purchase ideally, but you can push it to 1 year to appreciate all the flavors.

Le Comptoir de Toamasina now invites you to discover cinnamon from Brazil and other countries. We are a cinnamon exporter in Brazil thanks to our Comptoir in Belo Horizonte. You will discover here, the work of Arnaud in the search for this cinnamon which is fabulous.

THE DIFFERENT CINNAMON IN THE WORLD - DISCOVER THE CINNAMON PRODUCING COUNTRIES IN THE WORLD

Cassia cinnamon comes from China, Indonesia mainly while verum cinnamon comes from Ceylon, Madagascar, Brazil. Discover our Ceylon black pepper .

Let's talk about the world of cinnamon. As you can see Le Comptoir de Toamasina is an expert and a specialist in the world of spices and makes you travel in the world of spices in different ways.

Ceylon cinnamon is one of the most commonly used varieties. It is produced in Sri Lanka and neighboring regions of India, but also in Madagascar and Brazil.

It is considered one of the best varieties of cinnamon due to its mild, slightly sweet and delicate flavor. Ceylon cinnamon is often used in pastries, hot drinks and spice blends.

Cassia cinnamon , also called Chinese cinnamon, is produced in China, Indonesia, and Vietnam. It is thicker and more robust than Ceylon cinnamon, and has a stronger, spicier aroma. Cassia cinnamon is often used in spicy dishes, marinades and sauces.

We have never seen in our travels in the spice producing regions, the C5 Alba cinnamon, nor the quality of bourbon gold cinnamon from Madagascar.

In addition to Ceylon cinnamon and cassia cinnamon, there are also other varieties of cinnamon produced around the world. Saigon cinnamon is produced in Vietnam and is considered the most fragrant variety. Malabar cinnamon is produced in India and is valued for its mild, sweet flavor.

India is one of the largest cinnamon producers in the world, with significant exports to many countries. Cinnamon is also produced in Central and South America, as well as in Africa and the Caribbean.

Cinnamon production requires specific conditions, such as warm temperatures and good humidity, as well as nutrient-rich soils. Cinnamon trees are plantation grown and are generally harvested every 2 to 3 years. The barks are cut and dried, then made into cinnamon sticks or cinnamon powder

Ceylon cinnamon, known as Verum cinnamon, is the favorite of chefs for its sweet notes that will take you on a journey into a world of unique flavors.

But be careful, 90% of the world's cinnamon production is cassia cinnamon, that is to say a very strong and hard cinnamon.

We offer you the rarest cinnamon for recipes that will make you travel.

The Comptoir de Toamasina will develop a new origin which is cinnamon from Brazil, the same cinnamon as Madagascar and Ceylon but from another continent.