Cinnamon buds (kwei tze in Chinese) are the flower bottoms with the budding seed of the cassia tree. The buds are used both whole and ground in savory and sweet dishes. They are very aromatic, without any bitter tones.

The Chinese cassia (Cinnamomum aromaticum sinens) is a cinnamon variant. It is the only species whose flower buds are picked on a larger scale and traded as a spice. The buds look a bit like cloves, but the taste is undeniably cinnamon.

The buds are the fleshy flowerbed (receptaculum), which encloses the seed, similar to an glans. They are picked just after flowering. When the buds are dried properly, the flower bottom becomes 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 due to drying, the berries sometimes fall out. If cassia buds are stored for too long, the buds will turn evenly pale brown and will also lose their aroma.

The buds are less than 1 cm long and half an inch in diameter. Although they are less aromatic than the dried bark, they are "more colorful" and without the bitter tones of cassia.

Cassia buds have traditionally been used in Chinese medicine. Around 2700 BC they are first described in the Chinese herbal book Shen-nung. The Romans used them, thanks to Arab and Phoenician traders who brought them from India. They sailed regularly with their sailing ships on the Orient thanks to their knowledge of the winds, a skill not available to the Romans.

As a rule, this spice comes from China or Myanmar (formerly Burma), but is increasingly being picked in other cinnamon countries. Our buttons come from the south of China (Guandong).

Smell and taste

The most important odorant in cinnamon buds is the fairly sweet cinnamyl acetate, with the scent cinnamon and flowers (roses). The buds contain barely cinnamaldehyde, the most important odor and taste component in both cinnamon and cassia bark. The buds also contain relatively little coumarin compared to the cassia bark, and are therefore less bitter than the bark.


The buds are used finely ground in desserts, or as a whole in curries and pulaos, in marmalade and glühwein. In the Middle Ages, the wine drink Hippocras was very popular, which is spiced width ginger, grains of paradise and cinnamon buds.


  • 100% dried flowerbuds of the Cinnamomum aromaticum
  • origin: China, Guandong
  • harvest 2018


  • available in pouch and glass
  • pouchescontain 30, 45, 60, 250 and 500 grams respectively
  • glass jar contains 45 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page


Cinnamon from the cassia plants contains a lot of coumarin, the sweet, but in larger quantities also slightly bitter undertones of this cinnamon species. There is hardly any coumarin in Ceylon cinnamon, even in these cinnamon buds the coumarine content is smaller than in the cassia bark.

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 nutrients, and has set a maximum allowable 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 compared to 0.017 grams per 100 grams).

General advice

  • keep your cinnamon buds in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • january 2023

Botanical name
Lauraceae (laurels) Cinnamomum aromaticum sinens
No additions 100% dried flower buds
Allergen information
Contains no allergenes

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Cinnamon buds (cassia)

  • €3.50

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