Fresh Cinnamon Leaves

[Schneier]

On a recent vacation in The Seychelles I collected a pile of cinnamon leaves. This isn't the bark they export, but the more flavorful leaves that they use themselves.

Anyone have any idea what to do with them?

One dish I saw had four leaves added to a mild yellow curry. They add flavor during cooking, and then are removed (like bay leaves). An idea I had was to add them to a pork chops and apple cider recipe that I make.

Bruce

[sashimi]

You can use it in a Jamaican-influenced jerk marinade.

You can use it to make a wonderfully refreshing herbal tea (along with other fresh herbs of course).

..sorry, that's all I've got. :/

[bloviatrix]

What about using them to flavor a tagine?

[Adam Balic]

Second above suggestions, plus Iranian style koresh (sp?) stews. In medieval Europe and the near east, both the dried bark and flowerbuds of cinnamon were used. The bark was refered to as "canal" (tubes) and hence the modern Spanish for cinnamon.

A rhubarb and veal koresh would be great, but also you could consider desserts. Maybe a Catalan cream type thing.

I am jealous of your leaves.

[Brad Ballinger]

You brought plant life back into the U.S.? You?

[fifi]

I was also wondering how you got them in past the beagles.

I also have to confess that I have never heard of using cinnamon leaves in cooking. (But then, I am a mere toddler in these cuisines.) Do they really taste of cinnamon bark or are there some nuances that differentiate?

All I know at this point is that I want some.

[cdh]

Fascinating! I've never heard of cinnamon leaves before. I'm interested in how different they are from the bark.

As to everybody with the mock shock and outrage in the importation, I don't think there is actually a import problem for dried leaves. Think of all the tea and coffee that get brought back into the country by tourists all the time. I think the issues on import are live and viable stuff that might harbor disease. Once something has been dried like bay leaves, I don't think it is an issue the beagle minders would care about.

Talk about chilling effects in action, looking at the reactions here makes me think hmmm...

[fifi]

I dunno. Look at the ban on Szechuan pepper. I am not sure where we are on live plants versus dried products. I do know that dried peppers come in with a load of critters. That is why mine go into the freezer to kill off the buggers.

[Betts]

Could you add a few to a bag of sugar to have a "cinnamon nuanced sugar". Are these dried or fresh? If dried, can you run them through a spice mill or is the whole idea that they are used whole?

[gingerly]

this is interesting.there are some seychelles sites with recipes too.i'm sure the leaves could be used as substitutes for tej patta in indian cooking. Edited March 12, 2004 by gingerly (log)

[fifi]

gingerly... That is an interesting site. Regarding the article that comes up with your link, amazingly, I heard last week about cinnamon controlling blood sugar. I had Fox News on and it was the segment with the old-guy doctor. He was saying that it does seem to work and needs further study and that at least it can't hurt. But the article does state that you have to use the leaves. I don't think the old doc got that part.

Has anyone looked for a source here? Is there a potential market for the Sri Lankans lurking out there?

[gingerly]

But the article does state that you have to use the leaves. I don't think the old doc got that part.

actually none of the several reports i've come across mention the leaves being used at all-hmm-a race to the patents office ..you think?

[Schneier]

You brought plant life back into the U.S.? You?

Just the leaves. No roots or dirt. But no one asked me about theml, so I didn't volunteer any details.

Bruce

[Schneier]

All I know at this point is that I want some.

PM me your address and I will mail you a few.

Bruce