Although often used for culinary needs, cinnamon can also be used to improve health because of its high antioxidant and anti-inflammatory properties. However, research still needs to be done to fully understand the benefits of cinnamon. Cinnamon oil can be the right ingredient to increase the intake or use of cinnamon for daily needs, both for health and food taste. Not only useful as a food ingredient, cinnamon oil can also be applied to the body because it contains healing and antiseptic properties, and is used as a house cleaning agent and insect control. By soaking fresh cinnamon in a carrier oil, you can make cinnamon-scented oils for a variety of purposes.
Step
Part 1 of 3: Choosing Ingredients
Step 1. Select the cinnamon to use
You can make cinnamon oil using cinnamon sticks or cinnamon powder. Look for materials that are available in your city/area by visiting a supermarket. If there is a spice shop in your town, the salesperson may be able to help you get a higher quality cinnamon than the cinnamon you can find at the supermarket or market.
- If possible, use cinnamon sticks. The resulting taste is richer than the taste of cinnamon powder. In addition, some people say that cinnamon powder is not as strong as cinnamon sticks, and the health benefits that it provides are not the same.
- Check out different types of cinnamon. For a milder taste, choose Ceylon cinnamon. If you want a warmer taste with a stronger aroma, choose Cassia cinnamon.
Step 2. Look for a carrier or carrier oil
Olive oil is one of the more common carrier oils used to make cinnamon oil. However, you can also choose another oil that is neutral with a mild taste. Pay attention to the nutritional value, health benefits, and taste of available kitchen oils to determine the type of oil that suits your needs.
- Olive oil is not easily damaged and is suitable for cooking and baking. However, its rich taste and aroma can change the taste of cinnamon.
- Almond oil has a milder nutty flavor and is safe to use under high temperatures.
- Canola oil does not have a strong taste and is often used for frying or baking, but it is not as nutritious as other oils.
- Coconut oil has a slight coconut flavor and is best used in limited quantities due to its high saturated fat content.
- Flax seed oil is rich in micronutrients such as omega 3 fatty acids and has a mild taste. However, this oil is not resistant to heat so it is more suitable for use as salad dressings and dipping sauces, or swallowed directly.
Step 3. Choose a storage method
You need to store the oil in a clean glass jar. Look for a jar with a rubber seal attached to the lid, and choose the size you need. The more oil you want to use, the bigger the jar to choose.
- Keep in mind that the shelf life of the cinnamon oil will be the same as the shelf life of the carrier oil used. Usually, cooking oil only lasts for a year (or less). Check the oil by date and look for a container that can hold the amount of oil you feel can be used up before it goes stale.
- Only use clean, intact jars with a working seal. Check the edges of the cap for any broken or missing rubber seals.
Part 2 of 3: Soaking Cinnamon
Step 1. Sterilize the jars
Before making the oil, sterilize the jars so that there are no unwanted bacteria in the oil. Wash the jars with warm water and dish soap first, then soak them in boiling water.
- Remove the lid from the jar, then wash the outside and inside of the jar and lid in warm water. After that, use dish soap and rinse the jars (including the lids) thoroughly.
- After rinsing with warm water, transfer the jars and lids to a pot of boiling water. Keep the lid separate from the jar. Make sure you add enough water to cover the jars and lids completely.
- Remove the jars from the water and place them with the holes pointing up on the baking sheet. Dip the tips of metal tongs in boiling water for two to seconds, then use the sterilized tongs to lift the jars out.
- Allow the jar to cool down before you handle it.
Step 2. Prepare the cinnamon sticks
If you are using cinnamon sticks, position each stick into the jar vertically. Add as much cinnamon sticks as you can. For a 1 liter jar, you can add a dozen cinnamon sticks.
- If the cinnamon sticks are too long to fit in a jar, use a kitchen knife to divide the stem into two halves and place them both in the jar.
- You can use new rubber or nitrite gloves when placing the cinnamon in the jar to prevent bacteria from your hands from moving into the jar.
Step 3. Add the oil
Pour the carrier oil into the jar until all the cinnamon is submerged. If there's still room, try adding the oil until it's about a centimeter above the cinnamon.
Use a butter knife or clean chopsticks to remove the cinnamon if the oil doesn't run to the bottom of the jar
Step 4. Prepare the cinnamon powder
If you're using ground cinnamon, cook it with the carrier oil first before putting it in the jar. Use 60 grams of cinnamon for every 60 ml of oil.
- Heat and mix the two in a saucepan over low-medium heat. Stir until both ingredients are combined, then heat for 3-5 minutes before draining.
- Refrigerate the mixture for up to 10 minutes.
- Once cooked and cooled, put the oil in a glass jar and let it soak.
Step 5. Allow the cinnamon essence to infuse
Close the jar lids tightly and store the jars in a dry, warm place (eg a window sill). Let the jars stand for a maximum of 3 weeks. By letting it sit, cinnamon can bring out its flavor and nutrients in the carrier oil.
- The longer the jar sits, the stronger the flavor of the oil will be. Taste the oil weekly and keep soaking the cinnamon until you get the flavor you want.
- For oils made with cinnamon powder, you can use them right away and let them sit for a stronger flavor. Taste test the oil after a week as the cinnamon powder flavor takes longer to soak into the oil.
- Shake the jar daily. By shaking the jar, the oil at the bottom of the jar will mix with the taste and aroma of the cinnamon. In addition, whisking can prevent the development of mold on the surface of the oil.
Step 6. Strain the oil
Use a strainer or cheesecloth to strain out the cinnamon oil and transfer it to a sterilized glass jar when finished. Place the strainer over the mouth of the new jar and hold it in with your hands or a rubber band while pouring the oil into it.
- For extra oil, let the cinnamon fall onto the cloth. After that, wrap the cinnamon stick in a cloth and squeeze it to release more oil.
- Oil spills can contaminate the work area so it's a good idea to use a large bowl and squeeze over the sink.
Part 3 of 3: Storing and Using Oil
Step 1. Seal and store the oil
Once transferred to a new jar, seal the jar with a lid that has the rubber seal intact. Store the jars in a cool, dry place (eg pantry or refrigerator).
You can also transfer the filtered oil into a decorative bottle if you prefer. Make sure bottles have been sterilized using the same sterilization process for jars
Step 2. Cool the oil
You can preserve the oil by storing it in the refrigerator. The "life" of the oil can be doubled by refrigerating it in the refrigerator, depending on the type of carrier oil used.
- Olive oil itself can last up to three years so it doesn't need to be refrigerated.
- If you are using coconut oil as a carrier oil, keep in mind that the oil will solidify at cold temperatures. Expose the oil to a heat source to melt it.
Step 3. Use oil
You can use cinnamon oil as a cooking ingredient, ointment, or household product. Some studies show that consuming 5 grams of cinnamon oil daily is beneficial for people with type 2 diabetes, while some naturopaths use it to treat a variety of problems, from ovarian cysts to insect nuisances at home.
- When baking, replace some of the regular oil with cinnamon oil for its health benefits and rich taste. For example, if your existing recipe calls for 120 ml of vegetable or vegetable oil, you could use 60 ml of regular oil and 60 ml of cinnamon oil.
- Use cinnamon oil as an ointment to relieve muscle pain after exercise or when you feel achy.
- Use cinnamon oil when sautéing or marinating foods, or as a salad dressing for a unique flavor.
