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

€3.00

Verum Cinnamon

Cinnamomum verum, true cinnamon — significantly more delicate and sweet than Cassia cinnamon from China or Indonesia.

Exceptional Flavor

Chef-grade cinnamon with smooth, sweet top notes: the same botanical species as Ceylon, at an accessible price point.

Expertise Since 2010

Curated by Arnaud, trained directly on plantations in Madagascar and Brazil to select premium spices.

There are two distinct families of cinnamon, and most people consume the second without realizing it. On one side stands true cinnamon, Cinnamomum verum—delicate, sweet, and complex. On the other side is Cassia cinnamon, commonly found on supermarket shelves—intense, bold, but coarse.

Madagascar cinnamon belongs strictly to the true cinnamon family. It shares the exact same botanical species as Ceylon cinnamon—Sri Lanka being the primary producer—but is cultivated in Madagascar, offering an accessible alternative with zero compromise on quality.

I am Arnaud Sion, founder of Le Comptoir de Toamasina. On this page, I explain how to identify genuine Verum cinnamon in ten seconds, why coumarin content matters, and how to use this spice far beyond apple pie.

What You Will See in This Video

A Verum cinnamon stick in hand: its paper-thin layers rolled into a cigar shape, and its fragile texture—it crumbles effortlessly between your fingers. This is something a Cassia stick will never do.

Technical Specification

What You Receive

Genuine Madagascar true cinnamon, available in sticks or powder, selected for thin bark and uniform quills.

SpeciesCinnamomum verum (syn. C. zeylanicum)
OriginMadagascar
Part UsedInner bark of the cinnamon tree
Bark ThicknessApprox. 1 mm, multiple layered quills
ColorLight orange-ochre
TextureFragile, crumbles easily between fingers
Packaging OptionsSticks or powder, from jar to kilo
Shelf Life12 to 18 months for peak flavor

Comparative Sensory Analysis

Madagascar Verum vs. Cassia

Two cinnamons, two personalities — refinement vs. raw strength

Sweet · Soft

Complex · Refined

Floral · Citrus

Warmth · Spiced

Resinous · Cedar · Dry

Finish Bitterness

Madagascar Verum Cinnamon

Cassia Cinnamon (China, Indonesia)

Note from Arnaud: “Verum pairs with recipes gracefully—Cassia overpowers with raw punch. That is the difference between strength and complexity. In an apple pie, Cassia overpowers the fruit; Verum elevates it.”

Verum vs. Cassia

Verum vs. Cassia Cinnamon: How to Spot the Difference

Madagascar cinnamon, or true cinnamon, Cinnamomum verum

They are not different grades of the same plant: they come from two distinct species and should be treated as separate spices. Confusion persists because both are labeled simply as "cinnamon".

The 10-Second Physical Inspection Test

Examine the Cross-Section: Verum features multiple thin layers rolled together like a cigar. Cassia forms a single thick, hollow roll with inward-curving edges.
Check Bark Thickness: Verum bark is about 1 millimeter thick (paper-thin). Cassia bark is 3 millimeters or thicker.
Break It: Verum crumbles easily between your fingers. Cassia is hard, woody, and difficult to break by hand.
Observe Color: Verum is light orange-ochre. Cassia is dark reddish-brown.
Taste & Smell: Verum is sweet and floral with a smooth finish. Cassia is pungent, peppery, and often bitter on the end.

Criteria	Madagascar Verum Cinnamon	Cassia Cinnamon
Species	Cinnamomum verum	Cinnamomum cassia, C. burmannii
Origins	Sri Lanka, Madagascar, Seychelles	China, Indonesia, Vietnam
Bark	Approx. 1 mm, multiple layered quills	3 mm+, thick single layer
Color	Light orange-ochre	Dark reddish-brown
Texture	Fragile, crumbles by hand	Hard, woody
Flavor	Sweet, floral, complex, smooth finish	Pungent, peppery, slightly bitter
Coumarin Level	Extremely low (trace amounts)	Significantly higher

Coumarin: The Fundamental Difference

Coumarin is a natural aromatic compound. Cassia cinnamon contains significantly higher levels of coumarin compared to Verum cinnamon, which contains only traces. For daily consumption in coffee, oatmeal, or smoothies, choosing Verum cinnamon is strongly recommended by health authorities.

Sticks or Powder: Which Should You Choose

Arnaud's Advice

Whenever possible, purchase cinnamon sticks: whole quills preserve volatile essential oils much longer. Ground cinnamon is ideal for quick daily use in batters, oatmeal, and hot drinks.

Master Dosage Guide

Cake & Cookie Batters: 1 to 2 teaspoons of powder per 500g (1 lb) batter.
Compotes & Apple Pies: Half a teaspoon of powder or half a stick infused during cooking per 1 kg (2 lbs) fruit.
Teas & Mulled Wine: 1 whole stick per liter, steeped for 10 minutes.
Savory Stews: Half a stick per 4 servings, added early in cooking.

How to Store Your Cinnamon

Cool & Dry Location: Protect from humidity and heat fluctuations.
Airtight Containers: Keep in sealed glass jars or original tins.
Protect from Light: Direct UV light degrades ground cinnamon flavor and color.
Never Refrigerate: Condensation moisture ruins dried spices.

Frequently Asked Questions

What is the difference between Madagascar and Ceylon cinnamon?

Botanically, there is no difference: both belong to Cinnamomum verum. Madagascar true cinnamon offers the exact same fine, sweet flavor profile as Ceylon cinnamon.

How can I identify genuine Verum cinnamon?

Verum cinnamon quills consist of thin, paper-like layers rolled together that crumble easily by hand, featuring a light tan-orange color and sweet floral taste.

Can I use cinnamon in savory cooking?

Yes! Cinnamon is widely used in savory dishes across North African, Indian, and Mediterranean cuisines, adding warmth to stews, curries, and roasted meats.

Native country: Madagascar
BOTANICAL SPECIES: Cinnamonum verum
INGREDIENTS: Cinnamon stick
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