FOOD&SPICES
<tc>Cinnamon buds (cassia)</tc>
<tc>Cinnamon buds (cassia)</tc>
In stock
Unable to load availability for pickup
Cinnamon buds (kwei tze in Chinese) are the flower bases with the budding seed of the cassia tree. The buds are used both whole and ground in savoury and sweet dishes. They are very aromatic, without bitter notes.
The Chinese cassia (Cinnamomum aromaticum sinens) is a cinnamon variety. It is the only species whose flower bases are picked on a larger scale and traded as a spice. The buds look a bit like cloves, but appearances can be deceiving.
The buds are the fleshy receptacles that enclose the developing seed, as is the case with the acorn. The buds are picked shortly after flowering. When the buds are dried properly, the receptacle turns deep brown, in contrast to the light brown, sometimes barely visible berry. You can recognize fresh cassia buds by this color contrast. Because the seeds shrink when drying, the berries sometimes fall out. When cassia buds are stored for too long, the buds turn pale brown and also lose their aroma.
The buds are less than 1 cm long and half a centimetre in diameter. They are less aromatic than the dried bark but 'more colourful', and without the bitter notes of cassia.
Cassia buds have been used in Chinese medicine since ancient times. They were first described in the Chinese herbal book Shen-nung around 2700 BC. The Romans used them, thanks to Arab and Phoenician traders who brought them from India. They regularly sailed the Orient with their sailing ships thanks to their knowledge of the winds, a skill the Romans did not have.
This spice usually comes from China or Myanmar (formerly Burma), but is increasingly picked in other cinnamon countries. Our buds come from the south of China (Guandong).
Smell and taste
The main fragrance in cinnamon buds is the rather sweet cinnamyl acetate, which smells of flowers (roses) as well as cinnamon. The buds contain hardly any cinnamaldehyde, the main odor and flavor component in cinnamon and cassia bark. The buds also contain relatively little coumarin compared to cassia bark, and are therefore less bitter than the bark.
Usage
The buds are used finely ground in desserts, or whole in curries and pulaos, in marmalades and mulled wine. The wine drink Hippocras dates back to the Middle Ages and contains ginger, grains of paradise and cinnamon buds.
In Germany, people like to work with these buttons in winter marmalades and compotes, such as blood orange marmalade or jelly.
Recipes):

Features:
- 100% dried flower bases of the Cinnamomum aromaticum
- origin: China, Guandong
Assortment
- available in glass and stand-up pouch (no test tubes)
- glass jar contains 45 grams
- stand-up pouches with a capacity of up to 30 to 300 grams
- larger quantities on request
Gift wrapping
- The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
- For an overview of our gift packaging, please refer to the gift packaging section
Health
Cinnamon from the cassia plant contains a lot of coumarin, the sweet taste, but in larger quantities also a slightly bitter undertone of this type of cinnamon.In real cinnamon (Ceylon cinnamon) there is hardly any coumarin. In these cinnamon buds of the cassia it is present, but the coumarin content is smaller than in the bark of the cassia.
Coumarin is an aromatic substance that inhibits blood clotting and can cause liver damage in exceptional cases. The European Food Safety Authority (EFSA) has banned the addition of synthetically produced coumarin to foods, and has set a maximum tolerable daily intake (TDI) of 0.1 mg per kilogram of body weight per day for natural coumarin.
Cinnamon buds contain almost 20 times as much coumarin as Ceylon cinnamon (0.31 versus 0.017 grams per 100 grams).
Save:
- store your cinnamon buds in a closed container
- preferably store in a dark, dry and cool place
- at least good until august 2027 (08-2027)
- This expiration date is an indication
Batch number
The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice
Share



