cinnamon blossom (whole)

cinnamon blossom (whole)

While cinnamon is one of the oldest known spices, it was used as a spice and medicinal plant over 4,000 years ago, especially in China and India, and was very popular with the Greeks and Romans since ancient times, cinnamon blossoms have only been known as a spice in Europe for a few decades. Strictly speaking, it is not the cinnamon blossom but the cinnamon bud of the Cassia cinnamon tree. Because of its similarity to cloves, it is also often called cinnamon cloves. Aromatically, cinnamon blossoms are very similar to classic cinnamon, but less pronounced and more delicate in taste.

Use:

Cinnamon flowers are mainly used in sweet dishes, especially at Christmas time in pastries, desserts and hot drinks.
In addition to compote or rice pudding, cinnamon blossoms are also used in oriental spice mixtures and curries, in braised dishes, minced meat and dark sauces.
The cinnamon flowers can be used whole, but can also be ground or crushed.
Cinnamon lovers sometimes chew the flowers whole.

Latin name: Cinnamomum verum

Storage:

Cinnamon blossom should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.

Contents:

30g in a practical refill bag