Cinnamon Flowers, ground

Cinnamon flowers ground, a sweet cinnamon aroma without woody notes

Ground cinnamon flowers are the dried flowers of the cinnamon tree, unlike the better-known cinnamon stick completely free of woody aromas. We pack the fine flowers gently in our workshop in Klingenberg am Main, single-variety and unadulterated. On first contact, a sweet, powerful, barely sharp cinnamon character develops with the concentration of a fine spice oil. A small pinch is enough for a whole tray of biscuits.

How to use

A baking spice for biscuits, gingerbread, stollen, speculoos and cinnamon stars. Also for baked apple, apple compote, plum butter, rice pudding, panna cotta, chocolate dessert, ice cream and pancakes. Classic in wintry hot drinks such as mulled wine, punch and chai latte. Also with roast game, braised lamb dishes and Moroccan tagine as a fine accent.

Important: cinnamon flowers are very concentrated and quickly taste sharp-bitter if dosed too high. A knife tip per portion is usually enough, in mulled wine a pinch per glass.

Baked apple with cinnamon flowers in four steps

1. Wash four Boskop apples, remove the core with an apple corer.
2. Mix a filling of 60 g marzipan, a handful of raisins, chopped walnuts and a pinch of ground cinnamon flowers, fill into the apples.
3. Place in a baking dish, a little apple juice on the bottom, top with flakes of butter.
4. Bake at 180 degrees for around 25 minutes, until the skin bursts slightly. Serve with vanilla sauce.

At a glance

• Pure ground cinnamon flowers without woody aromas
• A sweet, powerful, concentrated cinnamon character
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for baking, desserts, game dishes and hot drinks

Goes well with

If you prefer to use the cinnamon flowers whole, for example for braising or in mulled wine, reach for our whole cinnamon flowers. For a ready-made baking-sugar variant, our cinnamon-flower spiced sugar in cooperation with Christian Hümbs is ideal. For a floral-sweet curry profile with vanilla and orange notes in desserts, try Curry Mumbai. You can find more in our spice blends collection.

Frequently Asked Questions

What is the difference between cinnamon flowers and a cinnamon stick?
Cinnamon flowers are the dried flower calyces of the cinnamon tree, cinnamon sticks the rolled-up bark. Cinnamon flowers contain no woody aroma and taste noticeably more concentrated, with a pure sweetness and warmth character. A pinch of cinnamon flowers replaces about a teaspoon of cinnamon powder from sticks.

How do I dose cinnamon flowers correctly?
Very little. An eighth to a quarter teaspoon per portion of biscuit dough or apple compote is enough. In mulled wine a small pinch per glass. If overdosed, the aroma becomes sharp-bitter and overpowers everything else.

Are cinnamon flowers vegan and gluten-free?
Yes, pure cinnamon flowers without additives. They are vegan and gluten-free. Traces of other spices from the workshop are possible.

What are cinnamon flowers suitable for besides desserts?
Very good with roast game, braised lamb dishes, Moroccan tagine and in the braising pot with dried fruits. Also in your own curry-powder blends, in BBQ rubs for pork and in marinades for duck. A pinch of cinnamon flowers gives every braised meat a warm, exotic depth.