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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 ''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 mid 1990s due to over harvesting by which the complete stem stems and root roots were removed. As farmers have since been tought sustainable cinnamon farming methods, which means not to harvest the complete tree with its roots, enough cinnamom trees have now recovered until 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. <!--While cinnamon grows in many areas in Madagascar, the most producing regions are [https://en.wikipedia.org/wiki/Atsinanana Atsinanana] and [https://top5ofanythingen.comwikipedia.org/listwiki/bd227ac0Analanjirofo Analanjirofo]. <HTML5video type="youtube">H5ftCZFE2Ww</Cinnamon-Producing-Countries --HTML5video>
Madagascar 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'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 medicines, and of course in cooking, especially in desserts, cinnamon rolls, muffins and countless other sweets, as well as with coffee, chocolate, rhum etc. Additionally, cinnamon is used in essectial oils perfumes.
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 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.
* https://en.wikipedia.org/wiki/History_of_Madagascar
* http://www.kautilyacommodities.com/cinnamon.html - history of cinnamon described by a trader of Madagascar cinnamon
* http://doctorschar.com/cinnamon-cinnamomum-zeylanicum/ - history, health effects etc.
* http://www.srilankanspices.com/download/lankage.pdf - Botanical name of the Ceylon cinnamon plant
== Videos ==
* https://www.youtube.com/watch?v=ccbhaxE5B24
* https://www.youtube.com/watch?v=H5ftCZFE2Ww