Cinnamon flowers have the typical aroma of cassia cinnamon, but less pronounced and milder in terms of pungency. They are used like "conventional" cinnamon, so in Europe primarily for desserts and pastries of all kinds.
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also: cassia buds
Cinnamon flowers have only recently become known in Europe. They are the fruits of the cassia cinnamon tree. Taste and aroma are very similar to the bark, but somewhat weaker. Therefore, they are used identically to "conventional" cinnamon.
Cinnamon is largely used in Europe for desserts. Its distinctive sweet aroma gives a characteristic flavor to rice pudding, baked apples, compotes and various pastries. Only in Southeastern Europe is cinnamon traditionally used (albeit in small quantities) to flavor ground meat.
In India, the Arab world and especially in China, cinnamon is naturally used in the preparation of savory dishes. In Chinese stews, for example, it is used liberally in combination with soy sauce and star anise. Indian curries, pilafs and garam masalas also frequently feature cinnamon as a seasoning ingredient. Characteristic of oriental cuisine is the often sweet taste of savory dishes. In addition to various dried fruits (figs, apricots, raisins) and spices (cardamom, cloves), cinnamon is also responsible for the sweet character of the dishes. It flavors tajines, stews, couscous and other dishes based on meat or vegetables. Therefore, it is also found in numerous traditional spice blends there.
Use the cinnamon flowers in quantity according to taste. The powder can be added at the beginning or end of the preparation. For stews and for pickling fruit, unground cinnamon flowers are also very good.
Cinnamon stars, lamb tagine, mishmisheya, bifteki, baked apple, rice pudding, master sauce, kibba, falafel.
Distinct, sweet cinnamon aroma; little spiciness.
Fennel, ginger, cardamom, coriander, nutmeg, clove, star anise, Szechuan pepper.