These cinnamon leaves are harvested by hand in Madagascar then dried in the sun. They are widely used in malagasy cuisine for seasoning rice, meat or fish dishes. The warm aromas of cinnamon will enhance your tomato rougail, stews or Asian dishes. Add to your bouquet garni for a spicy touch in stews.

Use cinnamon leaves whole for stews, soups and sauces or grind them with a pestle and mortar to add to your marinades for fish and poultry.

Perfectwith Asian dishes, shellfish served with curry sauce, jasmin flavoured rice, spicy soups or Thai chicken and noodle soup.