Ceylon cinnamon powder Naturamada – Cinnamomum verum

Cinnamon is one of the world’s most prized ancient spices. It comes from the inner bark of the cinnamon tree, a tropical member of the Lauraceae family. Originating in Sri Lanka, this precious spice has since spread to many tropical regions. In Madagascar, the cinnamon tree thrives particularly well thanks to the humid climate and rich soils. Once harvested, the bark is dried, where it naturally curls into characteristic sticks. These sticks are then finely ground to obtain cinnamon powder. Its warm, mellow, slightly sweet fragrance instantly evokes gourmandise and comfort. A royal spice for millennia, cinnamon deserves a place of honor in your kitchen.

Why choose Madagascar cinnamon powder?

Cinnamon is one of the oldest spices known to mankind. Already prized in ancient Egypt for embalming rituals, it was once worth its weight in gold. For centuries, trade routes developed to bring this precious spice to Europe and the Middle East. Today, two main varieties dominate the market: Ceylon cinnamon (Cinnamomum verum) and Chinese cinnamon (Cinnamomum cassia). Our Madagascan cinnamon belongs to the Cinnamomum verum species, renowned for its aromatic finesse.

How to use cinnamon powder

This versatile spice can be used in countless sweet and savory preparations. Its aromatic warmth transforms the simplest dishes into comforting creations.

For pastries and desserts:

Cinnamon reigns supreme in the sweet world. It is used to flavour apple compotes, fruit tarts, crumbles, cinnamon rolls, cookies, chocolate cakes and gingerbread. Sprinkled on apple pie before baking, it releases bewitching aromas. It goes wonderfully well with apples, pears, plums, chocolate, caramel and vanilla. vanilla. Pastry chefs frequently combine it with cardamom, nutmeg and ginger in sweet spice blends.

In hot drinks:

Cinnamon enhances comforting drinks. It flavors coffee, hot chocolate, golden milk with turmeric), chai latte, mulled wine and infusions. Just a pinch of powder transforms your ordinary drink into a gourmet moment. Modern baristas create spicy lattes in which cinnamon plays a central role. In winter, spiced mulled wine remains inseparable from this warm fragrance.

World cuisine:

Many traditional cuisines use cinnamon in savory dishes. In Morocco, it’s used to make ras-el-hanout and flavors lamb tagines with dried fruit, pastillas and sweet-and-sour couscous. In Persian cuisine, it is used to season meat stews and festive rice dishes. In India, it’s an integral part of curries and biryanis. Greek cuisine uses it in moussaka and certain meat sauces. This savory dimension often surprises Western palates accustomed to associating it only with sweetness.

Breakfast:

Cinnamon enriches oat porridges, smoothie bowls, plain yoghurts, chia puddings and homemade granolas. A simple pinch on your morning coffee or fromage blanc adds a gourmet touch without extra calories. It’s a perfect addition to energy balls, homemade cereal bars and overnight oats. Healthy food enthusiasts use it daily for its aromatic qualities.

In modern fusion cuisine:

Contemporary chefs are exploring bold combinations. Cinnamon now flavors roasted carrots, butternut squash, baked sweet potatoes and candied beets. It adds an unexpected spicy-sweet dimension to root vegetables. Some even combine it with coffee in dry rubs for grilled meats, creating complex aromatic crusts.

Product information

Botanical name: Cinnamomum verum/ceylanicum (Ceylon cinnamon)

Origin: Madagascar

Dried and finely ground bark

100% pure, no additives

Packaged in France

FAQ – Cinnamon powder

What does Madagascar cinnamon powder taste like?

Our Madagascar cinnamon(Cinnamomum verum) offers a mild, warm and delicately sweet flavor. Its aromatic profile remains finer and more complex than cassia cinnamon. It reveals light lemony and floral notes, without excessive bitterness or spiciness. This sweetness makes it perfect for everyday use in desserts, hot drinks and even some refined savory dishes.

What’s the difference between your cinnamon and supermarket cinnamon?

Most supermarket cinnamons are cassia(Cinnamomum cassia), which is cheaper but stronger and less subtle. Our Madagascar cinnamon belongs to the Cinnamomum verum species, also known as “true cinnamon” or“Ceylon cinnamon“. It is distinguished by its superior aromatic finesse, lighter color and very low coumarin content.

How do I use cinnamon powder on a daily basis?

Sprinkle on your coffee, cappuccino or hot chocolate in the morning. Add ½ teaspoon to porridges, yoghurts or smoothie bowls. Add to homemade cakes, cookies, compotes and fruit tarts. For savoury dishes, try it in tagines, curries or on roasted root vegetables. A pinch is often enough to transform an ordinary recipe into a fragrant creation.

How long does cinnamon powder keep?

Yes, if stored correctly. Store in an airtight, opaque container, away from light, heat and humidity.

Is your cinnamon pure and additive-free?

Absolutely. Our powder contains only dried and ground cinnamon bark (Cinnamomum verum), with no additives, preservatives, colorants or anti-caking agents. Its natural light-brown color and intense fragrance bear witness to its purity. Hand-harvested in Madagascar and freshly ground, it guarantees authenticity and superior quality.