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Madagascar is one of two few countries outside of Sri Lanka where Ceylon cinnamon grows, the second being Seychelles. The cinnamon tree belongs to the ''Lauraceae'' family of plants which is native to Sri Lanka and scientifically named . Its botanical names include ''Cinnamomum Zeylanicum or '' and ''Cinnamomum verum'', the latter meaning ''true cinnamon'' in Latin. The plant was probably introduced to Madagascar in ancient times by sailors crossing the Indian Ocean on their trading routes. Madagascar and Ceylon cinnamon alike are often referred to as gourmet cinammoncinnamon.

The export of Madagascar cinnamon was temporarily paused in the mid -1990s due to over -harvesting by which the complete stem stems and root roots were removed. As farmers have since been tought taught sustainable cinnamon farming methods, which means not to harvest the complete tree with its roots, enough cinnamom cinnamon trees have now recovered until and the export 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. <!--While cinnamon grows in many areas in Madagascar, the most producing regions are [https://top5ofanythingen.wikipedia.comorg/wiki/Atsinanana Atsinanana] and [https://listen.wikipedia.org/bd227ac0wiki/Cinnamon-Producing-Countries -->Analanjirofo Analanjirofo].

Madagascar's and Ceylon Madagascar’s cinnamon has grows best in sandy soil, where the lowest amount of coumarin contents compared tree can grow up to other cinnamons. Coumarin is a slightly toxic substance15 metres in its natural state, but which is best avoided if taking cinnamon as a health supplement, in teas etccut earlier for harvesting. Cinnamon Harvesting is used usually done after the rainy season while the bark is moist and rich in a wide variety of traditional medicines, flavour and essential oils. Only the inner bark of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as with coffee, chocolate, rhum etcthe tree is used for the spice.

Madagascar's and Ceylon cinnamon alike should not be mixed up with Cassia, scientifically named Cinnamomum aromaticum and commonly known as Chinese cinnamon. It is easy has the lowest amount of coumarin contents compared to tell the difference between Ceylon/Madagascar and Chinese varietiesother cinnamons. Madagascar cinnamon Coumarin is sweeta slightly toxic substance, citrusy and delicate in flavour compared with Chinese Cassia which is best avoided if taking cinnamonas a health supplement, which in teas etc. Cinnamon is strongerused in a wide variety of traditional medicines, more intense and slightly bitter. The bark of Cassia is also strong and rough while Madagascar course in cooking, especially in desserts, cinnamon is smooth rolls, muffins and paler in colourcountless other sweets, as well as with coffee, chocolate, crumbly (easy to break)rum etc. Madagascar/Ceylon cinnamon rolls up like a newspaper from one sideAdditionally, whereas Cassia cinnamon usually curls inwards from two sides forming a hollow tubeis 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. 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. Additionally, there is Mexican cinnamon, but which is , in fact , Ceylon or the Madagascar variety. Mexican cinnamon has only gained its name because of Mexico imports importing so much of it. To add to the confusion, additional names for Ceylon/Madagascar cinnamon is Real Cinnamon, True Cinnamon, Dutch Cinnamon and Sweet Cinnamon.