Ground cinnamon

These shrubs, Cinnamomum zeylanicum, naturally found on the eastern sandy coast of Madagascar, are a source of income for small producers. Their bark, scraped and ground, releases a sweeter and more delicate aroma than other varieties, it is persistent in the mouth but never cloying. Ideal with tea, in creams and leavened desserts. Cinnamon is obtained from the bark of Cinnamomum zeylanicum, a plant found on the east coast of Madagascar. Sweeter and more delicate than the less prized variant from Southeast Asia, it has a light aroma that persists in the mouth without ever being cloying. Used above all with tea, in creams and leavened desserts, it must be crumbled or grated on the spot.