Organic
Cinnamon Leaves
Dalchini Patta
दालचीनी पत्ता · Cinnamomum verum
- Origin:
- Kerala, Tamil Nadu
- Flavour:
- Mild cinnamon, clove-like and warmly aromatic
CulinaryEugenol SourceExportAromatic
About Cinnamon Leaves
Cinnamon leaves (Cinnamomum verum) contain eugenol as their primary volatile compound rather than cinnamaldehyde (which dominates the bark). This gives them a distinctly clove-like aromatic character. Widely used in South Asian and Southeast Asian cooking. The leaves are also the source of cinnamon leaf essential oil used in the fragrance and food flavouring industry.
Health Benefits
- Eugenol content provides antimicrobial and anti-inflammatory properties
- Antioxidant compounds from polyphenol content of the leaf
- Used in Ayurveda for respiratory health and digestive support
- Natural fragrance with mood-enhancing properties in aromatherapy
Culinary & Industrial Uses
- Flavouring in biriyani, curries and slow-cooked meat preparations
- Source of cinnamon leaf essential oil for flavouring and fragrance
- Sri Lankan and South Indian culinary traditions
- Herbal tea preparations for respiratory and digestive health
Processing & Grades
Mature leaves harvested, shade-dried to preserve eugenol content. Available as whole dried leaves or as essential oil (eugenol content minimum 70%).
