Cinnamon flowers
Cinnamon flower buds (dried) are the dried unripe fruits of the cassia cinnamon tree - Cinnamomum cassia, and they possess a delicate musky flavor. Buy them online from Exquisite Spices.
Cinnamon flowers are also known as cassia flowers since they predominantly come from Cinnamomum cassia, the Chinese cinnamon.
What are cinnamon flowers?
Cinnamon flower buds are the dried, unripe fruits of the cinnamon tree. Cinnamomum cassia is an evergreen tree of the laurel family, and it grows in China (Indochina, southern China, or Burma). This tree, reaching up to 15 meters in height, is primarily cultivated for cinnamon production.
How do dried cinnamon flowers taste?
Cinnamon flowers have a unique, delicate, and light cinnamon flavor, combined with hints of clove. They are also musky, sweet, and slightly peppery.
How do I use them?
Cinnamon flower buds can be used whole, crushed, or finely ground. Small coffee grinders or pepper mills are suitable for grinding. It is recommended to grind only the amount needed to preserve the intense aroma, as ground spices tend to lose their flavor more quickly.
What can I use them for?
Cinnamon flowers are gaining popularity and have made their way into the kitchens of both amateur cooks and top gastronomy worldwide. They enhance both savory and sweet dishes, and you can incorporate them into various desserts.
Cinnamon flowers are widely used in the kitchen, including in sweet and savory cooking and traditional Chinese or Indonesian dishes. They add a delicate aroma to game, lamb, and poultry dishes. They also elevate compotes (such as apricots, apples, or pears) and jams. Try using them in apple strudel, punch, or mulled wine.
How should spices be stored?
Store your spices in an airtight container in a cool, dry place protected from sunlight. The ideal temperature for storage is 15 °C.
Which spices pair well with cinnamon flowers?
Cinnamon flowers complement other spices wonderfully. They pair well with: star anise, licorice, fennel, Sichuan pepper, cardamom, cloves, coriander seeds, ginger, turmeric, nutmeg and mace.
