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: 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
- Shazia's Kabuli Pilau: Afghan Spiced 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.
- cinnamon tree leaves
- bay leaves
Mild cinnamon flavor
I use this for an herbal tea. It's milder than I thought it would be but enjoy having it in my flavor arsenal.
Cinnamon tree leaves has a fantastic hint!!love it!!I added to my chicken tagine and it tasted really good.
Cinnamon Tree Leaves
I make lots of Indian Milk Tea (Chai). I like to include cinnamon in the recipe but don’t like the cinnamon flavor to be overpowering. The Cinnamon Tree Leaves are the perfect solution.
A Pale Version Of The Description
The cinnamon leaves aren't as aromatic or flavorful as I expected based on the description from the B&B site. I'll use them because I don't want to waste food, and I'm definitely not going to buy them again.
Very refreshing to have this new- to-me spice. Initially used to replace bay leaves but, other than similar leaf use it is a flavor of difference and holds its own category. One leaf in a pot of any beans adds a delicious warming note of cinnamon and pairs well with cumin. Also a success, used in a brine for chicken before putting in a smoker. Would be lovely (next plan) in a tomato based/squash/garlic dish! Try it, nothing not to like
Cinnamon leaf tea
If you want to see a giant smile on the face of anyone that asks you for “any non caffeinated tea, please,” serve them cinnamon tree leaf teal. One leaf will do it. So delicious!0000
Subtle but nice!
Cinnamon flavor was subtle but was nice added to black tea. Would purchase again.
A nice flavor touch
I used the cinnamon leaves in some crockpot Mexican beans I made to use in rice bowls, tacos, and nachos. Not strong in flavor but enough to add a hint of cinnamon. I like cooking with them in cuisines they complement.