Suppliers of Cinnamon from Madagascar



 Interesting Facts...
  Humans were using spices in 50,000  BC. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper, and in East Asia (Korea, China) with herbs and pepper.

  In the 18th century, Holland had such a fiercely guarded monopoly on the clove trade that the government made growing or selling cloves outside its colony of Amboina, in Indonesia, a crime punishable by death. The Chinese were said to use them as far back as 226 BC. Apparently they chewed the flowerettes prior to having an audience with the Emperor so that their breath would not smell bad.

Cardamom is used to break up kidney stones and gallstones, and was reportedly used as an antidote for both snake and scorpion venom. Guatemala is the largest producer of cardamom in the world with an average yield of between 25 thousand to 29 thousand metric tons annually.

Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world

The early term for "merchant" in Austronesian is *dagang (Dempwolff) and this word is very similar to one of the terms for "ocean."

Columbus' far-fetched proposal to reach the East Indies by sailing westward received the support of the Spanish crown, which saw in it a promise, however remote, of gaining the upper hand over rival powers in the contest for the lucrative spice trade with Asia

The Cashew Nut is actually a seed and not a "nut", in the botanical sense.  The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.

While native to Brazil, the Portuguese took the cashew plant to Goa, India, between the years of 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa.

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    • CinammonSuppliers of Cinnamon in Madagascar
    Cinnamon
     Cinnamon has been around since a few millennia now! Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus
    The name cinnamon comes from Hebrew and Phoenician through the Greek kinnámōmon.  Cinnamon is believed to be a native of Sri Lanka.

    In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the cinnamon sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more for cinnamon.

    Before the foundation of Cairo, Alexandria was the Mediterranean shipping port of cinnamon. Europeans who knew the Latin writers who were quoting Herodotus knew that cinnamon came up the Red Sea to the trading ports of Egypt, but whether from Ethiopia or not was less than clear.

    Cinnamon is harvested by growing the tree for two years then coppicing it. The next year, about a dozen shoots will form from the roots of cinnamon tree.
    The branches harvested this way are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. The inner bark is then prised out in long rolls. Only the thin (0.5 mm (0.020 in)) inner bark is used; the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying. Once dry, the bark is cut into 5–10 cm (2.0–3.9 in) lengths for sale.
     

    Cinnamon from Madagascar is not pungent unlike the cinnamon from Sri Lanka
    Cinnamon Tree

    The bark of cinnamon tree must be processed immediately after harvesting while still wet. Once processed, the bark will dry completely in four to six hours, provided that it is in a well-ventilated and relatively warm environment. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation. Bark treated this way is not considered to be of the same premium quality as untreated bark.

    Cinnamon's unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

    We are suppliers of cinnamon from Madagascar

    For further information about cinnamon from Madagascar like availability, quality, price, please contact us.

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    Cinnamon from Madagascar