Ishpingo Leaves (Ocotea quixos) – Amazon Cinnamon

Ishpingo leaves (Ocotea quixos) – Whole leaves from Peru

Ishpingo (Ocotea quixos) – also known as Amazon cinnamon – is an aromatic laurel plant from the western Amazon. Our fabric consists of whole, sun-dried leaves from Peru that develop a warm, cinnamon-like profile with floral, earthy and gently sweet nuances – ideal as a herbal infusion, in the kitchen or as incense for ritual and ceremonial moments.

• 100% Ocotea quixos – whole, dried Ishpingo leaves
• Origin: Peru (Single Origin)
• Aroma: cinnamon-like, slightly clove, floral, earthy, gently sweet
• Usage: Infusion, decoction or incense

Botany & Character

Ocotea quixos belongs to the laurel family (Lauraceae) and is native to parts of Peru, Ecuador and Colombia. The leaves are known for their characteristic, cinnamon-like scent, which is related to natural aromatic ingredients (essential oil components), among other things. Studies also show that the composition can vary depending on the location/harvest – which is also noticeable in the fragrance profile.

Origin & Processing

These Ishpingo leaves come from Peru and are harvested by hand as well as dried naturally in the sun. Whole leaves retain their aroma particularly well and are perfect for conscious infusion rituals.

Taste & Enjoyment

As a herbal tea, Ishpingo is reminiscent of a mild “cinnamon tone” – but finer, rounder and less “spicy” than classic cinnamon. Many describe the profile as sweet-nutty with cinnamon and clove notes, plus a subtle floral warmth.

Application as an infusion

Hot herbal infusion: Pour hot water over 1–2 teaspoons (approx. 1–2 g) per 250 ml and leave to steep for 8–12 minutes. For a softer aroma: 5-8 mins

Cold infusion: 1–2 tsp to 300–500 ml cold water, leave to infuse in the refrigerator for 6–12 hrs., strain and enjoy.

Application as a decoction (decoction)

For a stronger aroma, add 2-3 g of leaves to 300-500 ml of water, bring to the boil briefly and simmer gently for 5-10 minutes. Strain. (This is how Ishpingo is traditionally prepared in some regions.)

Incense & Ceremonial Use

In parts of the Amazonian cultural area, Ishpingo is also used as a fragrance and incense – e.g. for atmosphere, for focusing or as a room fragrance in rituals. To do this, place 1-2 leaves on an incense sieve (tea light) or on incense charcoal. The aroma is warm, spicy and “enveloping” – especially beautiful in combination with copal or soft woods.

• Always use a fireproof container, never smoke unattended.
• Ventilate well and do not inhale smoke directly.

Traditional Background (Cultural)

In Andean and Amazon regions, Ishpingo leaves have long been used culinarily as an aromatic spice (similar to cinnamon) – e.g. in drinks, soups or stews. Fragrance also plays a role in ritual contexts as a “warming” aromatic plant profile. This information refers to traditional applications and serves as a cultural classification.

Ingredients

Ocotea quixos is aromatic due to natural essential oil components; scientific analyses have also described various phenolic plant substances, including derivatives of quercetin and kaempferol. :contentReference[oaicite:6]{index=6}

Ingredients

100% Ishpingo leaves (Ocotea quixos), whole, dried.

Storage

Store in a cool, dry place away from light. Store tightly closed so that the aroma is preserved.

Hints

• Food (herbal infusion). No medicine.
• If you’re sensitive, start with a small amount.
• Before preparation, rinse the leaves briefly.
• If in doubt, if pregnancy/breastfeeding or regular medication is taken, clarify it professionally.