Difference between revisions of "Madagascar Cinnamon"

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Madagascar is one of two countries outside of Sri Lanka where true Ceylon cinnamon grows, the second being Seychelles. The plant, scientifically named Cinnamomum Zeylanicum or Cinnamomum verum, was probably introduced by sailors crossing the Indian Ocean on their trading routes.
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Madagascar is one of two countries outside of Sri Lanka where true Ceylon cinnamon grows, the second being Seychelles. The cinnamon tree is native to Sri Lanka and scientifically named Cinnamomum Zeylanicum or Cinnamomum verum. The plant was probably introduced to Madagsacar in ancient times by sailors crossing the Indian Ocean on their trading routes. Madagascar and Ceylon cinnamon alike are often referred to as gourmet cinammon.
  
The export of Madagascar cinnamon was temporarily halted in mid 1990s because of over harvesting, by which the complete stem and root were used. As farmers have since been tought sustainable cinnamon farming methods, not to harvest the complete tree and roots, enough trees recovered and the ban has been lifted and production and export has resumed. In 2011, Madagascar produced 2,300 metric tons of cinnamon, approximately 1.1% of the world production. <!--https://top5ofanything.com/list/bd227ac0/Cinnamon-Producing-Countries -->
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The export of Madagascar cinnamon was temporarily paused in mid 1990s because of over harvesting by which the complete stem and root were used. As farmers have since been tought sustainable cinnamon farming methods to not harvest the complete tree and roots, enough cinnamom trees have recovered and the ban was lifted and production and export resumed. In 2011, Madagascar produced 2,300 metric tons of cinnamon, approximately 1.1% of the world production. <!--https://top5ofanything.com/list/bd227ac0/Cinnamon-Producing-Countries -->
  
Cinnamon is the inner bark of the cinnamon tree, which grows eight to 10 metres tall. Harvesting us usually done after the rainy season while the bark is moist and rich in flavour and essential oils.
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Madagascar cinnamon grows best in sandy soil and the tree can grow up to 15 metres in its natural state, but 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's cinnamon has perhaps the lowest amount of coumarin contents compared to other cinnamon. Coumarin is a slightly toxic substance, which is best avoided if taking cinnamon as a health supplement, in tea etc. Cinnamon is used in a wide variety of traditional medecines, and of course in cooking, especially in desserts, cinnamon rolls and many other sweets, coffee, chocolate, rhum etc.
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Madagascar's 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 medecines, and of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as coffee, chocolate, rhum etc.
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Madagascar's and Ceylon cinnamon alike should not be mixed up with Cassia, Cinnamomum aromaticum, commonly known as Chinese cinnamon. It is easy to tell the difference between Madagascar and Chinese varieties. Madagascar 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) and roll up like a newspager from one side, whereas Cassia cinnamon usually curls inwards from two sides with a hollow tube.
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There are many other types of cinnamon but only four commercial types: In addition to Ceylon and Cassia, there are also Saigon and Korintje, however, the latter two are also classified as Cassia. There is also Mexican cinnamon, but it's in fact Ceylon or the Madagascar variety. Mexican cinnamon only gained its name because they import so much of it.
  
Madagascar's and Ceylon cinnamon alike should not be mixed up with Cinnamomum Cassia, commonly known as Chinese cinnamon. It is easy to tell the difference between Madagascar and Chinese cinnamon. Madagascar is sweet, citrusy and delicate in flavour when compared with Chinese cinnamon, which is stronger and more intense. The bark of Cassia is also strong and rough while Madagascar cinnamon is smooth and lighter in colour, crumbly and roll up like a newspager from one side, whereas Cassia cinnamon usually curls inwards from two sides with a hollow middle.
 
  
There are many other types of cinnamon but only four commercial varieties. In addition to Ceylon and Cassia, there are also Saigon and Korintje, the latter two being classified as Cassia.
 
  
 
== Additional information ==
 
== Additional information ==
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* https://www.cinnamonvogue.com/cinnamon_side_effects.html
 
* https://www.cinnamonvogue.com/cinnamon_side_effects.html
 
* https://top5ofanything.com/list/bd227ac0/Cinnamon-Producing-Countries
 
* https://top5ofanything.com/list/bd227ac0/Cinnamon-Producing-Countries
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* https://www.wisegeek.com/what-is-mexican-cinnamon.htm
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* http://cinnamon-stick.com/Mexican_Cinnamon_Sticks.html

Revision as of 05:51, 18 July 2018

Madagascar is one of two countries outside of Sri Lanka where true Ceylon cinnamon grows, the second being Seychelles. The cinnamon tree is native to Sri Lanka and scientifically named Cinnamomum Zeylanicum or Cinnamomum verum. The plant was probably introduced to Madagsacar in ancient times by sailors crossing the Indian Ocean on their trading routes. Madagascar and Ceylon cinnamon alike are often referred to as gourmet cinammon.

The export of Madagascar cinnamon was temporarily paused in mid 1990s because of over harvesting by which the complete stem and root were used. As farmers have since been tought sustainable cinnamon farming methods to not harvest the complete tree and roots, enough cinnamom trees have recovered and the ban was lifted and production and export resumed. In 2011, Madagascar produced 2,300 metric tons of cinnamon, approximately 1.1% of the world production.

Madagascar cinnamon grows best in sandy soil and the tree can grow up to 15 metres in its natural state, but 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's 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 medecines, and of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as coffee, chocolate, rhum etc.

Madagascar's and Ceylon cinnamon alike should not be mixed up with Cassia, Cinnamomum aromaticum, commonly known as Chinese cinnamon. It is easy to tell the difference between Madagascar and Chinese varieties. Madagascar 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) and roll up like a newspager from one side, whereas Cassia cinnamon usually curls inwards from two sides with a hollow tube.

There are many other types of cinnamon but only four commercial types: In addition to Ceylon and Cassia, there are also Saigon and Korintje, however, the latter two are also classified as Cassia. There is also Mexican cinnamon, but it's in fact Ceylon or the Madagascar variety. Mexican cinnamon only gained its name because they import so much of it.


Additional information