Cinnamon Tree Leaves
| Article number: | Grown in Tanzania |
| Availability: | In stock |
Cinnamon tree leaves have traditionally been a byproduct of the cinnamon harvest. Since they contain the delicate essence of the cinnamon, Burlap & Barrel 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.
Who Made It: Burlap & Barrel partner directly with smallholder farmers to source spices that have never been available to the US before and help improve the livelihoods of their partner farmers. Their spices come from farms from the most passionate & knowledgeable spice farmers (and foragers) in the world.
Ingredients: 100% True Cinnamon Tree Leaves (Cinnamomum verum)
Process: Sun-dried
Cooking Suggestions
- Steep in boiling water for a cinnamon tea.
- Use as a bay leaf replacement in chili's and stews.
- Add a few leaves to your next pot of rice.
Produced by farmers in Zanzibar, Tanzania
Sourcing: Burlap & Barrel's cinnamon tree leaves come from the evergreen tree of the genus Cinnamomum aka Ceylon cinnamon. The 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 cloves, nutmeg and black pepper) for generations.
They grow on the steep hillsides rising above the beach, where it 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.
