Cinnamon Flowers Whole
Ab CHF 16.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Whole cinnamon flowers Closed flower stands of the cassia cinnamon tree: mild, multi-layered cinnamon with floral notes – ideal for crèmes, compotes and tea.
· Category: spice (cinnamon flowers, whole)
· Taste: warm and spicy; cinnamon, clove, honey; mild, floral
· Use: rice pudding, crèmes, compote; tea blends/chai, syrup; mulled wine, baked apples, oriental rice
· Format: 60 g jar; 200 g stand-up pouch
My tip: Lightly crush the whole flowers before use and let them steep in liquid for 10–15 min – this releases the essential oils gently.
Origin & Story
Cinnamon flowers are the closed flower stands of the cassia cinnamon tree (Cinnamomum cassia). Unlike the familiar bark, here the young, not-yet-opened fruit clusters are used. They are traditionally used in Chinese and Southeast Asian cooking, especially in sauces, sweet dishes and tea blends.
The flowers contain essential oils with a cinnamon-like aroma, but are milder and more complex on the palate. In Europe they were long overlooked – now they are valued as a more nuanced alternative to cinnamon sticks or ground cinnamon.
Highlights
Cinnamon flowers have a fine fragrance of cinnamon, cloves and honey – with floral notes and a soft, balsamic finish. Compared to classic cassia cinnamon they are less sharp, but aromatically more multi-layered.
They are especially suited to preparations where the spice should feel integrated but not dominant: in milk, crèmes, compotes or tea blends. The flowers are used whole or lightly crushed to release their essential oils.
Quality
The cinnamon flowers come from China, where they are harvested by hand and dried in the sun. Only fully closed, aromatically dense flower stands are selected. Filling takes place in small batches – all-natural, with no technical post-treatment.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I use cinnamon flowers wherever classic cinnamon would be too dominant – for instance in crèmes, poached pears or tea blends with orange. Their aroma is delicate, slightly floral and stays pleasantly in the background.
Recommended use
- Rice pudding, crème, compote
- Tea blends, syrup, chai
- Mulled wine, baked apples, oriental rice
Recipe idea
Sholeh Zard: rice pudding with saffron & cinnamon flowers
View recipe
Origin / Ingredients
China.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
cinnamon
Additional information
| Weight | 0.06 kg |
|---|
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