Cinnamon flower buds - Cinnamomum cassia

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  • Description

Cinnamon flower buds (dried) are the dried unripe fruits of the cassia cinnamon tree - cinnamomum cassia and they have a fine moschus flavor. Buy on-line Exquisite Spices

Cinnamon flowers are also called, Cassia flowers, because they are predominantly from Cinnamomum cassia, the Chinese cinnamon.

What are cinnamon flowers?

Cinnamon flower buds are the dried, unripe fruits of the cinnamon tree. The Cinnamomum cassia is an evergreen tree of the plant family of laurel family and grows in China (Indochina, southern China or Burma). This tree is up to 15 meters high and is grown mainly for the production of the spice cinnamon.

How does dried cinnamon flowers taste?

They have a unique, fine and light cinnamon flavor, mixed with carnation, also musky, sweet and slightly peppery.

How do I use it?

They can either be whole, crushed or finely ground. For grinding, small coffee grinders or pepper mills are suitable. I would always grind only as much as I need, so that the aroma is intense. Unfortunately, ground spices lose their fine flavors a little faster.

What do I use them for?

Cinnamon flowers are becoming more and more popular. Only a few years to get in the European market in the specialized trade, they have conquered the world of hobby chefs and top gastronomy. They refine hearty as well as sweet dishes. You can prepare all kinds of desserts with it.

Cinnamon blossoms are widely used in the kitchen. They are used, among other things, for cooking sweet and spicy, as well as in traditional dishes of Chinese or Indonesian cuisine. They refine venison, lamb and poultry dishes. It gives compote (apricots, apple or pears) and jams a fine aroma. Try using it for an apple strudel, punch, or mulled wine.

How are spices stored?

Put your spices in an airtight container and store them in a cool and dry place protected from sunlight. The ideal temperature is 15 ° C.

What other spices are cinnamon flowers suitable for?

Cinnamon flowers combine very well with other spices. They blend well with: star anise, licorice, fennel, Sichuan pepper, cardamom, cloves, coriander seeds, ginger, turmeric, nutmeg and mace.