Cinnamon leaves, botanically known as Cinnamonum verum, is a member of the Lauraceae family.
Cinnamon leaves are commonly pruned from the trees and left to dry for several days. They are then processed for Cinnamon leaf oil , Caribbean recipes and also teas.
Fresh Cinnamon leaves are fragrant and give off a lighter cinnamon smell and taste than cinnamon bark when used in teas or cooking. When eaten they have a hot, pungent taste.