Cinnamon Tree Leaves

We may never go back to using bay leaves again! When our friends over at Burlap and Barrel introduced us to these Cinnamon Tree Leaves of course we tried them in a pot of beans first. Yumm! We've been using them in place of bay leaves in everything from chili to rice.

Cinnamon Tree Leaves contain the delicate essence of cinnamon and are 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.

The leaves are a byproduct of Burlap and Barrel's Cinnamon Verum, where leaves are collected from the branches being harvested for bark. By harvesting the leaves, their partner farmers are able to make more money from their cinnamon trees. Cinnamon leaves are a traditional ingredient in rice dishes and stews, where they add a complex herbal flavor and cinnamon perfume.

About Burlap & Barrel

EVERY SPICE STARTS WITH A FARMER We know that the way our food is grown and its journey from the farm to our plates has a huge impact on flavor, but many folks know very little about where the spices in their kitchen come from. At Burlap & Barrel, they visit farms and spend time with farmers, learning first-hand about the economic, social and cultural factors behind their farming methods. They support their partner farmers to improve the quality, quantity and value of their products.