Warm, spiced leaves from the true cinnamon tree (Cinnamomum verum), sourced from our partner cooperative in Zanzibar, Tanzania.
Cinnamon tree leaves have traditionally been a byproduct of the cinnamon harvest. Since they contain the delicate essence of the cinnamon, we thought to put them to use. Use as a slightly sweeter, more interesting alternative to traditional bay laurel leaves. They also make a beautiful cinnamon tea: just infuse a few leaves in a teapot with hot water.
Burlap & Barrel is the sole importer of Zanzibar spices to the US. Like all of the spices from our partner cooperative in Zanzibar, our cinnamon is grown organically.
- Origin: Zanzibar, Tanzania
Aliases: Tej pata, tez patta, Indian bay leaf
- Process: Sun-dried
- Ingredients: 100% True Cinnamon Tree Leaves (Cinnamomum verum)
- Tasting notes: Molasses • Oak • Raw Honey
- Steep in boiling water for a cinnamon tea
- Use as a bay leaf replacement in chilis and stews
- Add a few leaves to your next pot of rice
- Pairs well with: Pemba Cloves, Stone Nutmeg, Allspice Berries
Cinnamon tree leaves have traditionally been a byproduct of the cinnamon harvest. Since they contain the delicate essence of the cinnamon, we thought to put them to use.
Our cinnamon tree leaves come from the evergreen tree of the genus Cinnamomum aka Ceylon cinnamon. Our cinnamon tree leaves are grown by a cooperative of smallholder farmers on the Zanzibar islands off the east coast of Tanzania in the Indian Ocean, many of whom have been cultivating cinnamon and other spices (including our cloves, nutmeg and black pepper) for generations. They grow on the steep hillsides rising above the beach, where they thrives in the hot sun, salty breeze and sandy soil, a terroir that contributes to a subtle, smooth flavor without any bitterness. The cinnamon tree leaves are gathered by hand and sun-dried to order throughout the year to guarantee the freshest and most intense flavor.
I was so pleased to find Cinanmom leaves for a Singaporean recipe I was preparing. Fantastic!
This was part of my second order from Burlap & Barrel. I have been extremely impressed by the quality of their spices and herbs and opted to try something new. After salt and pepper, cinnamon is probably the most used spice in my household, and I did not know the leaves could also be used for cooking. As the description states, these added a delightful unique element to our soups, stews, and curries - similar, but different than Bay Laurel - and they make a very delicious but simple tisane.
Wonderful! I put them at the bottom of the pan. Cinnamon leaves, black nigella seeds, ginger and veggie stock with whole chicken. Amazing!
Still experimenting. Turns steamed milk into a simple pleasure.
These are great. Love them to impart the nice taste of cinnamon without the overwhelming notes I often find. Good in teas as well. I’m a fan.