Cinnamon flower

A cinnamon flower is the rare inner bloom of the cinnamon tree that forms when the bark sprout is peeled before fully developing. It is hand-picked in very small quantities, making the flower an impressively rare spice with a more delicate and complex aromatic profile than classic cinnamon.

The spice we use

Dried flowers from the shoots of the cinnamon tree in natural form. Pure, with no additives. Used whole or ground/grated immediately before use.

Botanical identity

It comes from the tree Cinnamomum verum or Cinnamomum zeylanicum, family Lauraceae, cultivated mainly in Sri Lanka and India. Sri Lankan cinnamon (from which the flower originates) is considered to be of higher quality than cassia cinnamon from China.

Aroma, color, and taste

Impressive aroma with notes of cinnamon, clove, and a slight floral undertone, more delicate and noble than other cinnamon. Light brown color. Sweet-aromatic taste with subtle floral notes that linger for a long time.

How it is used

Ideal for high-end sweet creations: crème brûlée, panna cotta, chocolate mousse. Aromatic coffee infusions and tea service. It impressively elevates risottos and lamb in aromatic marinades. In whisky or rum-based cocktails, it offers impressive aromatic complexity.

Combinations

It pairs perfectly with chocolate and vanilla in sweet creations. With black pepper and cardamom in flavored coffee. With apples and pears in tarts and sweet sauces with caramel.

Natural appearance

Small open flower-buds in a light brown color with subtle color variations. Small size, delicate texture.

Storage

In a sealed container away from light and humidity. Retains its aroma for several months.

Precautions

Contains coumarin at low levels. Use in very small quantities. Avoid completely during pregnancy or breastfeeding.

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