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Madagascar’s cinnamon grows best in sandy soil, where the tree can grow up to 15 metres in its natural state, but which is cut earlier for harvesting. Harvesting is usually done after the rainy season while the bark is moist and rich in flavour and essential oils. Only the inner bark of the tree is used for the spice.
Madagascar and Ceylon cinnamon has the lowest amount of coumarin contents compared to other cinnamons. Coumarin is a slightly toxic substance, which is best avoided if taking cinnamon as a health supplement, in teas etc. Cinnamon is used in a wide variety of traditional medicines, and of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as with coffee, chocolate, rum etc. Additionally, cinnamon is used in essential oils and perfumes.
Madagascar and Ceylon cinnamon alike should not be mixed up with Cassia, scientifically named ''Cinnamomum aromaticum'' and commonly known as Chinese cinnamon. It is easy to tell the difference between Ceylon/Madagascar and Chinese varieties. Madagascar cinnamon is sweet, citrusy and delicate in flavour compared with Chinese Cassia cinnamon, which is stronger, more intense and slightly bitter. The bark of Cassia is also strong and rough while Madagascar cinnamon is smooth and paler in colour, crumbly (easy to break). Madagascar/Ceylon cinnamon rolls up like a newspaper from one side, whereas Cassia cinnamon usually curls inwards from two sides forming a hollow tube.
