Ground cassia

Cinnamon flower in ground form — ready to use, no grinding needed. Cinnamon flower powder differs significantly from common ground cinnamon: it is finer, more aromatic, and has an impressive floral essence that classic cinnamon lacks.

The spice we use

Flowers from the shoots of the Sri Lankan cinnamon tree, in fine powder. Pure, without additives, ready for use without further grinding.

Botanical identity

It comes from the tree Cinnamomum verum, family Lauraceae, cultivated mainly in Sri Lanka. It belongs to the same family as bay laurel (Lauraceae) and is significantly different from cassia cinnamon from China.

Aroma, color and taste

Impressively noble aroma with notes of cinnamon, clove and a slight floral essence. Light brown color. Sweet-aromatic taste with light floral notes that linger.

How to use it

Directly in sweet compositions: crème brûlée, panna cotta, chocolate mousse and tea service. Easily sprinkled into smoothies and flavored coffee drinks. Elevates risotto and risottos, boiled meats with aromatic marinades, and bourbon cocktails. If you want to try the same flavor in its whole form, see whole cinnamon flower.

Combinations

Pairs excellently with chocolate and vanilla. With black pepper and cardamom in flavored coffee. With apples, pears and sweet and sour caramel sauces.

Physical appearance

Fine light brown powder. A light aromatic aura that immediately spreads into food when sprinkled.

Storage

In a sealed container away from light and moisture. Use quickly for stronger aromatic intensity.

Precautions

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

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