Japanese Cinnamon leaf　葉肉桂

The one that uses the bark of the meat katsura is called cinnamon, and the one that uses the root is called Nikki (there are various theories), but this one uses leaves, but the scent is still cinnamon Nikki.
The slightly spicy scent of cinnamon can be felt even in the leaves.

Cinnamon in Wakayama?? In fact, in the past, there was Mt. Nikki in some areas of Aritagawa Town, and it was produced so Mr./Ms. that you could smell the scent of cinnamon when you passed nearby.
With the passage of time, many cheap imports began to come in, and the Nikki industry seems to have become obsolete.

If you add the leaf to stewed dishes such as soups and curries, it will have a deeper taste.
Mesophyll Katsura is grown without the use of pesticides or fertilizers.

Ingredients: Dried mesophyll Katsura (from Wakayama Prefecture)
Contents: 3g
Expiration Date:
Manufacturer: Kanja Sanshoen (Aritagawa Town, Wakayama Prefecture)

肉桂の樹皮を使ったものがシナモン、根っこを使ったものがニッキと呼ばれる(諸説あり)のに対して、こちらは葉を使っていますが、香りはかわらずシナモン・ニッキ。
少しスパイシーなシナモン特有の香りが、葉でもしっかり感じられます。

和歌山でシナモン？？と思いますが、実は昔、有田川町の一部地域にはニッキ山があり近くを通るとシナモンの香りがしてくるほどたくさん生産されていたそうです。
それも時代の流れで、安価な輸入物が多く入ってくるようになり、ニッキ産業も廃れたそうな。

リーフはスープ、カレーなど煮込み料理に入れて頂くと、一段と深い味わいに。
葉肉桂は農薬・肥料を使用せず栽培しています。

原材料：乾燥葉肉桂(和歌山県産)
内容量：3g
賞味期限：
製造者：かんじゃ山椒園（和歌山県有田川町）