|Net weight||30 g|
|Storage / Use||In a cool, dark, dry place.|
|Price incl. tax||€4.80|
Olivier Rœllinger's words
Contrary to popular belief, Madagascan cinnamon is truly from the species Cinnamomum zeylanicum, and is not cassia. It tastes quite similar to Sri Lankan cinnamon, though less delicate and more peppery I particularly like to use it in desserts such as rice pudding, custard, flan and Far Breton, in addition to putting a little piece in sauces for main dishes, such as bourguignon, or sautéed lamb, or even underneath the skin of a roast chicken.
True cinnamon is the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.