Sakura Cherry Blossom Powder – 1kgSakura flower powder

Sakura powder is made from the blossoms of the Japanese flowering cherry, Prunus serrulata, carefully dried and finely milled. It gives drinks and desserts a soft pink colour and a delicate floral, lightly sweet flavour.

Mix it to a smooth paste with a little warm milk or water before adding the rest of the drink. For baking, sift it with the flour; for creams and ice cream, blend it with the sugar first so it disperses evenly.

Sakura powder is made from cherry blossoms and adds a delicate floral flavour with a soft pink colour. Pink pitaya powder comes from red dragon fruit and gives a vivid magenta with a mild taste, so it is chosen mainly for colour.

Yes. Sift it with the flour at around 3–6% of flour weight for cakes and sponges and adjust the liquid slightly. Long, hot bakes soften the pink and the floral aroma, so creams, glazes and fillings show sakura most clearly.

A common starting point is 2–4% of the base. Blend the powder with the sugar before adding it to the mix, and make the base slightly stronger than tastes right at room temperature, because cold mutes the floral flavour.

A common starting point is 3–5 g of sakura powder for a 300 ml latte. Mix it to a smooth paste with a little warm milk or water, then add steamed or cold milk, and keep the dose the same for every drink.

Sakura powder tastes delicate and floral, lightly sweet, with a soft fruity note in the background. It does not taste like ripe cherries. Milk, cream and white chocolate carry it well, while strong coffee or dark chocolate can cover it.