{"id":1427,"date":"2025-07-03T12:53:36","date_gmt":"2025-07-03T12:53:36","guid":{"rendered":"https:\/\/naturamada.com\/produit\/dried-cinnamon-leaves-12-g\/"},"modified":"2026-03-17T19:14:53","modified_gmt":"2026-03-17T19:14:53","slug":"dried-cinnamon-leaves-12-g","status":"publish","type":"product","link":"https:\/\/naturamada.com\/en\/produit\/dried-cinnamon-leaves-12-g\/","title":{"rendered":"Cinnamon leaves"},"content":{"rendered":"

Cinnamon leaves Naturamada – Cinnamomum verum<\/h1>\n

Naturamada cinnamon leaves come from the Cinnamomum verum ceylanicum<\/strong> cinnamon tree, an emblematic species of northeastern Madagascar, a region renowned for the quality of its spices. Hand-harvested and naturally dried, these leaves preserve their characteristic aroma: sweet, warm and slightly spicy. Less well-known than cinnamon bark, they are nevertheless a spice in their own right, rich in fragrance and virtues. <\/p>\n

Why choose cinnamon leaves?<\/h2>\n

Compared to bark, cinnamon leaves are softer and more delicate. Their fragrance is released slowly during cooking, and doesn’t overwhelm other flavors. That’s exactly why cooks love them. What’s more, they’re rich in antioxidants and essential oils.<\/strong> <\/p>\n

How to use cinnamon leaves in cooking<\/h2>\n

Cinnamon leaves are very versatile. You can use them in almost any type of cuisine.
\nIn Indian and Sri Lankan cuisine<\/strong>, they accompany biryani and curries<\/strong>. They release their fragrance gradually. The result is a delicate note that balances the spices.
\nIn Madagascan<\/strong> and Indian Ocean cuisine<\/strong>, they add fragrance to stews and broths. They enrich the flavor without masking the other ingredients. It’s a perfect balance.
\nIn North African cuisine<\/strong>, tajines<\/strong> and simmered meats<\/strong> benefit from their comforting heat. Mild spice blends are also ideal.
\nIn European cuisine<\/strong>, think compotes and poached pears. Rice pudding and spiced wine<\/strong> are also excellent with these leaves.
\nTip: Add the whole leaves at the start of cooking. Remove them before serving. Like bay leaves, they give a subtle aroma without being overpowering. <\/p>\n

Infusion and decoction of cinnamon leaves<\/h2>\n

Cinnamon leaves aren’t just for cooking. They are also an invaluable ally for well-being.
\nA simple infusion<\/strong> is all it takes to enjoy their comforting warmth. Simply boil some water. Then add one or two whole leaves. Leave to infuse for 5-10 minutes. The result is a soothing, digestive drink.
\nIn Ayurvedic traditions<\/strong>, the leaves have been used for centuries, particularly during the cool, wet seasons<\/strong>. They help support digestion. They also provide a feeling of inner warmth.
\nYou can also use them to perfume a room. Add a few leaves to a bowl of hot water. Let them infuse on your desk or in your bath. It’s a very simple relaxation ritual. <\/p>\n

Product information<\/h2>\n