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, 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.
- flavor profile
I purchased the leaves to add to holiday food gift baskets and got lots of positive feedback from uses such as a plain delicious hot drink to an addition to other hot drinks and soups and so forth. I liked that they are unique and featherlight to pack. A real plus was the included information on the growers! Will look forward to trying other products.
I used these to make a variation on Sonoko Sakai’s curry block recipe. I toasted the leaf and ground it into the curry, and it gave a delightful herbal and savory cinnamon flavor. Would totally recommend to anyone.
The cinnamon tree leaves are excellent. I added one to a Guiness beef stew and it imparted a lovely, light cinnamon flavor. Not overpowering but elegant. Burlap and Barrel spices are simply the best.
I've only used these leaves once but I enjoy the delicate hint of cinnamon they add to my teas. I'll be reordering.
I have both cinnamon leaves and bay leaves in my B&B collection, but I find I reach for the cinnamon leaves more. They are great for cooking off a pot of dried beans. I also prefer the flavor profile in soups/stews.