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Unlike the cinnamon stick (bark), the cinnamon blossom is free of woody aromas. Ground cinnamon blossoms are very sweet, slightly spicy, and powerful.

Ganze Zimtblüten mit cremig-süßem Aroma – für Kompott, Glühwein und Wild.

Cinnamon-blossom sugar with Christian Hümbs, a gentle sweetness for coffee and patisserie.

Echter Ceylon-Zimt mit feinblättrigem Aufbau – mild, edel, cumarin-arm.

Franzbrötchen box with three spiced sugars and a recipe by Christian Hümbs.

Apfelzauber spice blend, fruity and floral. For apple pie, compote and desserts.

Oriental Vegetable Magic with saffron, pomegranate and rose. For couscous and pilaf.

Kaneel is sweeter and has a more distinct aroma than Cassia vera. It can be recognized by its fine, overlapping layers of leaves.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

An oriental spiced sugar with cardamom, cinnamon blossom and cloves.

Klingenberg gingerbread spice. Warm and festive for biscuits, stollen and game.

Fabulous for all game dishes as well as winter dishes and stews.

A twelve-part spice blend for dark chocolate, for truffles, ganache and brownies.

Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.

Purple Curry with hibiscus flower and anise, acidity-led for fish and poultry.

Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.

Curry Anapurna, piquant with roasted aromas, 14 components for lamb and tandoori.

Ingos Glühweingewürz from Klingenberg. For mulled wine, punch, pastries and braises.