Madagascar Cinnamon is the cinnamon of gourmets. With subtle notes of roses, hints of lemon, and warm and sweet flavors, it will fully surprise you. They have encapsulated all these subtle fragrances in the candy.

Cinnamon goes well with cardamom, ginger, lemon, star anise, nutmeg and cloves.
Use: Pastries, Desserts, Fruits, White meats.
Net weight 14g

Fine, sweet and subtle, "Ceylon Cinnamon" (Cinnamomum verum) is certainly the best of cinnamon. Its flavor is similar to the more commonly found cassia cinnamon; but it is more exquisite with floral, almost rose-like notes and hints of orange and lemon. It will express itself perfectly for diffusing its flavors in milk, cream, panna-cotta... and will also be pleasantly suited to pastries.

The Ceylon cinnamon tree is an evergreen tree, growing between fifteen and twenty meters tall. It has leathery, shiny leaves on the top. Cinnamon is simply the harvested bark of the tree.

Present in many dishes, both savory and sweet, its use extends to pastries, white meats, compotes, pies, fruits, and drinks. It is part of the base of many spice blends.
It is one of the oldest spices, as the Egyptians used it to embalm bodies. Written records of it are also found in the New Testament, which mentions it as more precious than gold.

The benefits of cinnamon are numerous: it is tonic, promotes transit and stimulates the appetite.

Ceylon cinnamon comes from Sri Lanka, originating in the central mountains of the island. The importance of cinnamon cultivation is such that a caste in Sri Lanka was dedicated to it (the Salagama). It was introduced to the Seychelles and then to Madagascar in the 18th century.

This cinnamon comes from the Vatovavy-Fitovinany region in Madagascar. Cinnamon is harvested from January to April. It is done manually when the cinnamon stems have a diameter of 3 to 5 cm; the bark is then removed and dried for 4 days in the sun.