Since ancient times, cinnamon has been widely used in cooking, in addition, it is also used for medicinal purposes, as it is rich in antioxidants and has anti-inflammatory properties. To date, not all of the beneficial properties of cinnamon have been studied, so additional scientific research is required to find out more about this useful product. It doesn't matter if you want to use cinnamon for better health or just love the taste of it, you can make cinnamon oil and use it every day. Cinnamon oil is not only good for food - it can be applied to the body, because it has healing and disinfecting properties. In addition, cinnamon oil can be used in the home for cleaning various objects and fighting insects. Just fill in fresh cinnamon with oil and you get a fragrant oil with many beneficial properties.
Steps
Part 1 of 3: Ingredient Selection
Step 1. Select the cinnamon
Cinnamon oil can be made from whole cinnamon sticks or ground cinnamon. Purchase the type of cinnamon available in stores in your city. Whenever possible, buy cinnamon from specialty shops or spice shops - usually you will find higher quality cinnamon there than in supermarkets.
- It is best to buy cinnamon sticks. They give a richer flavor than ground cinnamon, and some people find that ground cinnamon is not as healthy or as beneficial.
- There are different types of cinnamon. If you want a milder flavor choose Ceylon cinnamon, or if you are attracted to a hotter and woody flavor, then Cassian cinnamon is for you.
Step 2. Choose a base oil
Olive oil is most commonly used to make cinnamon oil, but any other vegetable oil that has a neutral and light aroma will do. When choosing a base oil, you should pay attention to its beneficial properties, nutritional value and taste - choose your favorite oil based on all these characteristics.
- Olive oil has a long shelf life and is great for cooking and baking. Keep in mind, however, that it has a strong aroma that can drown out the aroma of cinnamon.
- Almond oil has a light nutty aroma and easily tolerates high temperatures.
- Rapeseed oil does not have such a strong aroma, it is often used for frying and baking, but it contains fewer nutrients than other vegetable oils.
- Coconut oil often has a pleasant coconut flavor, but it is best used in moderation as it is rich in saturated fat.
- Flaxseed oil is rich in omega-3 fatty acids and many other beneficial substances, and it also tastes good. Please note that this oil is not recommended to be heated, and therefore it is only suitable for making dressings, sauces and for consumption in its pure form.
Step 3. Choose a storage method
It is recommended to store the oil in a clean glass jar. Find a suitable size jar with a rubber-sealed lid. The more oil you want, the more can you need.
- Remember, cinnamon oil has the same shelf life as base oil. Most cooking oils are stored for less than one year. Check the shelf life and choose the right size jar to make the amount of oil you are sure to use before it goes rancid.
- Use clean jars with tight-fitting lids. Check the edges of the cover and make sure the rubber seal is intact.
Part 2 of 3: Infusing the oil
Step 1. Sterilize the jar
Be sure to sterilize the jar before making cinnamon oil to keep unwanted bacteria out of the oil. Wash the jar in warm water and dishwashing detergent, then immerse it in boiling water.
- First, remove the lid from the jar and rinse the jar and lid inside and out in warm water. Apply the detergent and then rinse it off.
- Rinse the jar and lid in warm water, then try to transfer them immediately to boiling water. The lid should be separate from the can. There must be enough water in the pot to completely cover the jar.
- Remove the jar and place it on a clean baking sheet. To do this, immerse the ends of the metal tongs in boiling water for 2-3 minutes to sterilize them, and then remove the jar with these tongs.
- Wait for the jar to cool before cooking the cinnamon oil.
Step 2. Place the cinnamon sticks in the jar
If using cinnamon sticks, place them vertically in the jar. Try to keep the sticks as close to each other as possible. A one-liter jar holds 10-12 cinnamon sticks.
- If the stick is too long to fit in the jar, file it with a kitchen knife and break it in half. Place both halves in a jar.
- When working with cinnamon, it is advisable to use clean gloves so that bacteria from the hands do not get onto the cinnamon sticks and into the jar.
Step 3. Pour oil over the cinnamon
Pour the oil into the jar to completely coat the cinnamon sticks. If the size of the jar allows, add enough oil so that its level is above the cinnamon by a centimeter and a half.
If the oil is not leaking to the bottom of the jar, use a clean kitchen knife or chopsticks to push the cinnamon up and give the oil space
Step 4. Prepare ground cinnamon
If you do not use sticks, but ground cinnamon, then you will need to first heat it in oil, and then pour the mixture into a jar. Take about a quarter cup of ground cinnamon for each cup of base oil.
- Combine butter and cinnamon in a saucepan and place over low-medium heat. Stir the oil and cinnamon thoroughly, and then let the mixture simmer for about three to five minutes before removing from heat.
- Refrigerate the mixture, letting it sit for 10 minutes.
- When the oil is ready and cool, pour it into a sterilized jar and let it brew.
Step 5. Let the oil stand
Close the jar tightly and place it in a warm, dry place such as a windowsill. Leave the jar for three weeks. This time is usually enough for the cinnamon to have time to give its aroma and beneficial substances to the oil.
- The longer you infuse the cinnamon, the brighter the aroma and flavor of the oil will be. Taste the butter once a week and infuse until it reaches the desired "strength".
- Ground cinnamon oil can be used right away, or you can let it brew for a brighter taste. Try this oil after a week - ground cinnamon takes less time to infuse.
- Shake the jar daily to help the oil penetrate the cinnamon better and not form a film on the surface.
Step 6. Strain the oil
When the oil has developed a rich flavor and aroma, take a piece of cheesecloth to strain the oil into another sterilized glass jar. Place the cheesecloth gently against the neck of the new can and press down with a rubber band or hold it with your hands to prevent it from falling over as you pour the oil.
- To add even more oil, drop the cinnamon sticks onto cheesecloth. Then, twist and squeeze the cinnamon with all your strength, so you won't lose a drop of the fragrant oil.
- When pouring oil from one jar to another, you can easily get dirty and oily everything around, so it's best to do this over a large saucepan or sink.
Part 3 of 3: Storing and Using Oil
Step 1. Cover and store the oil
When you pour the oil into a new jar, close it tightly with the rubberized lid. Store the oil in a cool, dry place such as a kitchen cabinet or refrigerator.
You can pour the oil into a nice bottle if you like. Just remember to sterilize this bottle in advance in the same way that you sterilized the jars
Step 2. Put the oil in the refrigerator
For the oil to be stored longer, it is better to put it in the refrigerator. Depending on which oil you used, you can double the shelf life of cinnamon oil by storing it in the refrigerator.
- Olive oil has a shelf life of up to three years and does not need to be refrigerated.
- If your base is coconut oil, remember that it hardens at low temperatures. To make the coconut oil runny again, you will need to heat it up a little.
Step 3. Use cinnamon oil
Cinnamon oil can be used in cooking, applied to the skin, or used for household purposes. Some studies recommend consuming five grams of cinnamon oil once a day to combat type 2 diabetes. Naturopathic doctors use this oil to treat a variety of conditions, from ovarian cysts to parasitic infections.
- Try using cinnamon oil for baking - the baked goods will not only be healthier, but also tastier. For example, if a recipe requires half a cup of vegetable oil, use a quarter cup of regular oil and a quarter cup of cinnamon oil.
- Apply cinnamon oil to your skin as a remedy to relax muscles after exercise or to relieve muscle soreness.
- Use cinnamon oil when frying a variety of foods or in marinades and salad dressings for a more savory flavor.