Cinnamon leaves are most commonly used in a dried state and should be removed from the dish before consuming. They are used to flavor stews, pilafs, and curries, and dried Cinnamon leaves can often be substituted for bay leaves in many recipes.
In the Caribbean, cinnamon leaves are traditionally used to flavor cornmeal porridge and jerk marinades. Cinnamon leaves are also used as a flavoring agent for baked goods and desserts. In addition to cooking, the leaves are commonly boiled and made into an herbal tea.
Cinnamon leaves pair well with cloves, green cardamom, black pepper, coconut milk, pork, chicken, and lamb. Dried Cinnamon leaves will keep up to six months when stored in an airtight container in a cool, dry, and dark place.