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The spicy, balmy and tart flavour with meek aroma makes it a finest ingredient in culinary, medicinal, colorant and even for divine purposes.
The aromatic leaves of several plants mainly used in cooking carries different varieties such as Bay Laurel, California Bay Leaf, Indian Bay Leaf, Indonesian Bay Leaf, West Indian Bay Leaf and Mexican Bay Leaf. Of these Indian Bay leaf though similar in appearance to the bay laurel leaves, but differs in fragrance and it taste milder as cinnamon bark.
Mace is yellowish tan to reddish tan in colour, made up of flat, hornlike, shiny branched pieces with an aromatic odour and warm taste.
Cinnamon is a warm, sweet and exotic spice that is associated with cold wintry nights to make it more pleasant by sitting beside a warm fire and feeling an aroma of cinnamon in the air.
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