Native Cinnamon Leaves Sold as “Laurel” in the Philippines

This is an additional discussion stemming from our previous article about Philippine cinnamon.

While native cinnamon bark is used in Philippine cuisine, its leaves are more widely utilized, particularly in the Visayas and Mindanao—albeit unknowingly by many.

To clarify, cinnamon and the common bay leaf (or true laurel) come from two distinct species. Cinnamon belongs to the genus 𝘊𝘪𝘯𝘯𝘢𝘮𝘰𝘮𝘶𝘮, while bay leaf is from the genus 𝘓𝘢𝘶𝘳𝘶𝘴. However, both plants fall under the same family, Lauraceae, which includes many aromatic trees and shrubs.

In the Philippines, native cinnamon leaves can be found in public markets, sold in packs and referred to as dahon ng “laurel” or “paminta”. This is common in areas such as Cebu, Negros Oriental (particularly in Dumaguete), and Northern Mindanao (e.g., Cagayan de Oro). In Luzon, however, purchasing laurel in markets typically means you are buying the true bay leaf (𝘓𝘢𝘶𝘳𝘶𝘴 𝘯𝘰𝘣𝘪𝘭𝘪𝘴), not cinnamon leaves. But one still can buy cinnamon leaves in Muslim Town, in Quiapo, Manila.

Why is this the case? In the Visayas and Mindanao, aromatic leaves are harvested from the wild in large quantities—often hundreds of kilos—and repacked for distribution to markets. For instance, in Cebu (in towns like Alcoy and Boljoon) and Lanao del Sur (e.g., the municipality of Tugaya), native cinnamon leaves are collected, dried, and sold commercially. There are around 21 species of native cinnamon, though it is the leaves of 𝘊𝘪𝘯𝘯𝘢𝘮𝘰𝘮𝘶𝘮 𝘮𝘪𝘯𝘥𝘢𝘦𝘯𝘦𝘯𝘴𝘦 that are often appear in the market. However, other species are still sold as “laurel”.

Do they taste the same? The answer is no. Cinnamon leaves have distinct flavors depending on the species. The flavor can also vary even among ecotypes of the same species. Cinnamon leaves can range from warm and sweet (the type I usually encounter in the market) to peppery, minty, and more.

Are locals wrong to call cinnamon leaves laurel? Not at all. This is a case of how communities interpret and name their surroundings. After all, both plants belong to the laurel family (Lauraceae) and are used for the same purpose: to add a distinct aroma and flavor to dishes. Still, it’s always valuable to learn about the true nature of the ingredients we use, such as cinnamon leaves, which have long been a part of our culinary heritage.