Cinnamon flowers come from the cinnamon bush, originating from tropical Asia. They have a very varied flavour, such as a blend of cinnamon, cloves, orange peel and black pepper. Their scent is reminiscent of thyme, tobacco and vanilla.
The essential oil in the cinnamon flowers is no less aromatic than in the bark; on the contrary, it has several more nuances and an even more intense aroma.
– Cinnamon flowers should be kept in a cool and dry place, away from sunlight, in a sealed container.
– They are used whole for hot dishes such as sauces, stews, soups and hot drinks. Put the cinnamon flowers in a gauze bag and leave them immersed in the dish during the last ten minutes of cooking.
– Like all other spices, cinnamon flowers should not be heated too much or for too long. They release their aroma better when we use them ground or whole, heated to a temperature below boiling.
– For cold dishes, they must be ground. They can be crushed in a mortar or ground in a spice grinder.
From a botanical point of view, cinnamon flowers are not flowers, but buds. They are harvested at the end of flowering, when the flowers of a cinnamon tree have developed into fruit. The buds are dried after harvesting, developing their distinctive and pleasant aroma.
They can be used with: they are ideal with other spices and go perfectly with basil, hot peppers, cloves, ginger, cardamom, laurel, nutmeg, nutmeg flowers, orange peel, long pepper, black pepper, Tellicherry pepper.