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Lakay Delicacies
Cinnamon leaves / Fey Kanel
Cinnamon leaves / Fey Kanel
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Cinnamon leaves, which come from the same Cinnamomum verum tree as cinnamon bark, are less known but have distinct uses and a different flavor profile. Unlike the sweet, warm taste of cinnamon bark, the leaves have a more herbaceous, spicy, and sometimes pungent flavor, similar to cloves or citrus. They can be used fresh, dried, or distilled into essential oil.
Appearance Dried: Develop a matte, olive-green finish and resemble bay leaves in appearance.
Cinnamon leaves are common in Caribbean cooking, where they are used to add a warm, spicy flavor to various dishes.
- Infusions: Both fresh and dried leaves can be steeped in boiling water to make herbal tea.
- Savory dishes: They are used to flavor curries, stews, and pilafs, similar to how bay leaves are used.
- Desserts: In some cuisines, they are used to flavor baked goods or steamed desserts, like the Jamaican cornmeal porridge.
Important considerations
- Flavor difference: It's important to recognize that cinnamon leaf's flavor is different from cinnamon bark and should not be used as a direct substitute if a recipe calls for the bark's classic sweetness.
- Removal from food: As with bay leaves, dried cinnamon leaves should typically be removed from the dish before serving
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