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Cinnamon leaves are used to flavour stews, pilaffs and curries. It is also used as a flavouring agent for baked goods and desserts. The leaves are most commonly used in their dried state, and removed before consuming. The other primary use for the leaves is volatile, or essential oils. Once extracted, Cinnamon leaf oil has a musky and spicy scent, and a light yellow tinge that distinguishes it from the red-brown colour of cinnamon bark oil. Dried Cinnamon leaves can be substituted for bay leaves in many recipes, and pair well with cloves, green cardamom and black pepper. Cinnamon leaves are dried for preservation and can be stored for up to six months in an airtight container.