• Whole Cinnamon Leaves: Dried leaves of Cinnamomum tamala, traditionally known as Tejpat, Tejpata and Indian Bay Leaf.
• Warm Aromatic Flavour: Offers woody, gently sweet and clove-like notes with a mild peppery finish.
• Distinctive Three-Veined Leaves: Naturally long leaves with three prominent veins running lengthwise from the base towards the tip.
• Versatile Cooking Spice: Ideal for biryani, pulao, curries, lentils, soups, stews, meat dishes, sauces and whole-spice blends.
• Carefully Packed: AWAFI MILL Cinnamon Leaves are sealed to preserve their natural aroma, dried texture and characteristic whole-leaf form.
