Description
Cinnamomum zeylanicum
These large leaves with beautiful veins have a sweet and subtle scent of fine cinnamon.
Little present in Western cuisine, they are traditionally used in Islands dishes and in Indian cuisine, they delicately flavour dishes without heaviness, unlike cinnamon bark. The leaves are used in dishes simmered for a long time in sauce or impregnate the steamed cooking.
They are used in infusion to prepare entremets, ice creams, herbal teas and arranged rums. Some byriani or curry recipes also have cinnamon leaves.
Cinnamon is digestive and antiseptic, it is one of the beneficial spices to include in your daily diet.
