Common Name: Cassia Buds

Scientific Name: Cinnamomum cassia

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Cassia buds are the dried, unripe flower buds of the same tree that produces cassia cinnamon. In ancient China, they were used as medicine and perfume and were prized for their subtle cinnamon flavor.

Just like cinnamon, cassia buds were a prized treasure and were carried along spice trade routes to India and the Mediterranean. In medieval Europe, cassia buds were used similarly to cloves, which they resemble.

By the 18th century, cassia buds began to fall into obscurity in favor of the more pungent cassia bark.

Interesting Facts:

Uses: They were common additions to pickling spice blends, where cinnamon may have been too strong. They lend a subtle cinnamon flavor to spiced wines, desserts, stewed fruits, and curries. Their most common modern use is in tea blends, bitters, and specialty liqueurs.

Selection & Storage: Cassia buds should be dry, intact, and fragrant. Avoid dusty, faded, or brittle buds.

Store in an airtight container away from excess heat, light, and humidity.

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