Cinnamon blossoms | whole | 3-6 mm

While cinnamon, one of the oldest known spices, was already used as a spice and healing plant before more than 4,000 years mainly in China and India and has been very popular with Greeks and Romans since ancient times, cinnamon blossoms have only been known as spices in Europe for a few decades. Actually, it is not the cinnamon blossom but the cinnamon bud of the Cassia cinnamon tree. Because of its similarity to the clove, it is often referred to as a cinnamon carnation. Aromatically, the cinnamon blossoms are very similar to the classic cinnamon, but less pronounced and more delicate in taste. Cinnamon blossoms are mainly used in desserts, especially during the Christmas season in biscuits, desserts and hot drinks. In addition to compote or rice pudding, cinnamon flowers are also used in oriental spice mixtures and curries, in stews, minced meat and dark sauces. The cinnamon blossoms can be used as a whole, but can also be ground or pestled. Cinnamon lovers chew the blossoms in all.