(1)Â https://healthyy.net/superfoods/benefits-of-cinnamon-leaves
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Cinnamon leaves are elongated, slender, oval to lanceolate in shape, medium in size and tapers to a point. The surface of Cinnamon leaf is leathery and shiny green when fresh, and there is a prominent central light green vein that runs through the center of each leaf. Unripe Cinnamon leaves are red before they mature to their bright green. Cinnamon leaves grow on smooth branches, and the tree is also known for its thick bark. They are often dried and have a lighter taste and aroma compared to cinnamon bark when used in cooking. They are most commonly used in a dried state and should be removed from the dish before consuming. The Cinnamon leaf oil has a powerful, spicy, and musky aroma with strong notes of clove and citrus. They are found year-round. They are native to Burma, Sri Lanka, Bangladesh, and the Malabar coast of India and were then spread by Arab traders to Babylon, Egypt, Rome, and the rest of Europe. Today they can be available in India, Sri Lanka, Bangladesh, Burma, China, Vietnam, Madagascar, Comoros Islands, South America and the West Indies.