Welcome to the summary page for FabulousFusionFood's Spice guide to Cinnamon Buds along with all the Cinnamon Buds containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain as a major flavouring.

Cinnamon buds are the dried flower buds of various species in the genus Cinnamomum (most typically Cinnamomum zeylanicum) formed from the picked and dried flower buds. Conceptually, and in appearance they are similar to cloves.

The buds are considerably less aromatic than the bark; their odour is, however, rather interesting: mild, pure and sweet. To release their fragrance, they must be finely ground. Their usage as a spice has only regional importance in China (where they are obtained from the cassia tree) and India (the region Kutch in Gujarat).

Chemically, the main constituents of cinnamon buds are trans-cinnamyl acetate and β-caryophyllene.