The aromatic trail known as the “Cinnamon Route” began in what is romantically known as the East Indies. From there it crossed the Indian Ocean to the Eastern coast of Africa and the island of Madagascar.  From there the spices were sent Northward into the cities of the Middle East and finally on to the major cities in Europe. With access to the trade routes to the Middle East, Madagascar became one of the top producers of Ceylon Cinnamon in the world.