Cassia Buds (Gui Zi)
小さなクローブ？いいえ、究極に甘いシナモンの蕾です！
Description
Dried flower buds of the Cassia (Chinese Cinnamon) tree. Looks identical to clove (Ding Xiang), but the aroma is exactly 'premium sweet cinnamon'. More delicate and floral than the bark (Gui Pi), used in high-end meat braises and flavoring dessert syrups.
Classification: Hardcore, Spice, Gui Zi, Cinnamon, Sweet Aroma, For Braising, Dessert
Shops selling Cassia Buds (Gui Zi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Unripe fruit (buds) of the Lauraceae family(Cassia)
Instructions
- [Typical Uses]
- [Premium Lu Shui]: Add to the pot instead of, or alongside, Gui Pi bark to make the cinnamon aroma rounder and more elegant.
- Soak in Baijiu or syrup to extract sweet, noble aroma.
- High-end pork/duck braises.
Learn more Substitutes, pairings, tips
Key spices
Sweet spicy aroma unique to cinnamon、plus an elegant floral quality
Substitutes at Japanese supermarkets
(Can substitute with cinnamon sticks/Gui Pi, but floral quality is inferior)
Pairing
Lu Shui (Master Stock) / Dessert Syrups / Braised Duck
Trivia
A noble aroma said to be loved by the Chinese poet Bai Juyi. If Gui Pi bark is a 'wild, powerful aroma', the Gui Zi bud is distinguished by pros as a 'refined lady-like aroma'.
Eating tips & etiquette
Easy to mistakenly buy as clove (Ding Xiang); judging by sight alone is dangerous. Clove has a strong medicinal pungent odor, while this has an infinitely sweet, gentle cinnamon aroma.
Allergen
None