Cinnamon Leaf

Our Growing Regions: Sri Lanka (Ceylon), Jamaica 

The scientific name of cinnamon leaf is Cinnamomum verum, the same as Ceylon Cinnamon. However, it is important to note that cinnamon leaf and cinnamon bark (common cinnamon) are derived from different parts of the Cinnamomum verum tree and have distinct characteristics.

Cinnamon leaf is primarily used for its medicinal properties rather than its culinary applications. It is known for its anti-inflammatory, antimicrobial, and antioxidant properties. In traditional medicine, cinnamon leaf is used to alleviate digestive issues, improve circulation, reduce inflammation, and support overall wellness.

In terms of taste and aroma, cinnamon leaf differs from common cinnamon (cinnamon bark). Cinnamon leaf has a more herbaceous and slightly spicy taste compared to the sweet and warm flavor of cinnamon bark. Its aroma is also distinct, with a fresh and slightly woody scent. While cinnamon leaf can be used in cooking, it is less commonly used in culinary applications due to its stronger and more pungent flavor.

It is important to note that cinnamon leaf and cinnamon bark have different levels of essential oils and compounds that contribute to their taste and aroma. Cinnamon bark contains higher levels of cinnamaldehyde, which gives it the characteristic sweetness and warmth. Cinnamon leaf, on the other hand, contains eugenol and other compounds that provide a different flavor profile.

Cinnamon leaf (Cinnamomum verum) is primarily used for its medicinal properties and has a more herbaceous and slightly spicy taste compared to common cinnamon (cinnamon bark). Its aroma is fresh and slightly woody. While cinnamon leaf can be used in cooking, it is less commonly used in culinary applications due to its stronger flavor.