VISAYAN LAUREL (DUMAGUETE)

The leaves of various Cinnamomum species are used around the country, sometimes interchangeably. In Negros Oriental, Southern Cebu, and some parts of Northern Mindanao, they are used as Tagalogs would use them (in adobo, humba, even Spanish-style bottled sardines!). They impart a sweet, cinnamon-y flavor, often imparting an "asado", Chinese-like flavor to otherwise sour or savory adobo.

They are commonly called "laurel" leaves or "dahon ng paminta", and people are usually unaware that the leaves they are using are a different species (with different flavor) versus bay or laurel leaves. At times, they are used in sweet kakanin such as biko and are called "kanela".

In Mindanao, the same (or similar) leaf is called k'ling and used in some regional versions of rending and piaparan. This is similar to how they are used around the Southeast Asian region.

Can also be used when "Indian bay leaf" (also dried Cinnamomum) is called for in a recipe.