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May 4, 2011 10:58 AM

cinnamon oil

has anyone a source they can recommend?
I use to get a 1oz jar from Fairway for about $3.
But haven't seen in a while

Or perhaps DIY cinnamon extract is better?

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    1. Have you asked at a local pharmacy? I rememeber getting it there cheap (back in the ice age of my youth) when cinnamon toothpicks were all IT.

      7 Replies
      1. re: OldDog

        as were the small blisters in the corner of your mouth from having a cinnamon toothpick in your mouth all the time!

        1. re: sunshine842

          Someone sold them in high school here in Oregon in the late '70s-early '80s. They seemed so simple to make, but I didn't grocery shop back then, and I don't think my Mom would have been able to find the oil.

          1. re: tracylee

            the drugstores quit selling the stuff to kids -- you had to be 16 or have your mom with you.

        2. re: OldDog

          YES!! Cinnamon toothpicks were all the rage in about 1964 in Portsmouth, OH. Just curious, OldDog - where were you when you encountered this phenomenon?

          1. re: woodleyparkhound

            I'm not OldDog, but I was sporting a cinnamon toothpick and a blister in the late 70's in northern Indiana.

            Just after that was rock candy.

            1. re: woodleyparkhound

              I was in (about) the 7th grade in SO CAL...that'd have been the late 1950's.

              1. re: OldDog

                so it seems to be resident in middle-school populations rather than limited to a time or place!

            1. The real stuff should cost $40 an ounce. Beware of cheap artificial 'flavor.'
              What are doing with it?


              11 Replies
                1. re: Fritz

                  If you're so inclined, you can make cinnamon oil in your own kitchen. Pack a glass jar with cinnamon sticks, cover with a neutral flavored vegetable oil soybean or even pure olive oil, not extra vir, put in a warm sunny spot, shake daily, remove cinnamon sticks after three-four weeks and strain through cheesecloth or a coffee filter. Store in a sterilized dark colored glass jar. You'll be assured you have the real thing and save yourself some $$.

                  You can speed up this process greatly by adding 1/2 cup fresh ground cinnamon to two cups pure olive or vegetable oil, simmer for 3-4 minutes, and strain through a coffee filter. You may have to strain it a few times. Store in a sterilized dark colored glass jar.*

                  *Courtesy of Michael Chiarello

                  1. re: bushwickgirl

                    This is not the same as the pure cinnamon oil. You are giving a recipe for making Cinnamon infused oil not Cinnamon oil.

                    1. re: chefj

                      "You are giving a recipe for making Cinnamon infused oil"

                      Obviously I am, and why I wrote "if you so inclined". It's quite difficult to make cinnamon essential oil at home. Cinnamon oil is an extract steam distilled from cinnamon leaf; the oil distilled from cinnamon bark is much more expensive and not safe for internal consumption. The version I offered is a much cheaper DIY alternative. I would use cinnamon essential oil for candy making, among other uses, but not necessarily for baking. We'll let the OP decide.

             carries cinnamon leaf essential oil for $5.00 per oz, which lasts a good while.


                      1. re: bushwickgirl

                        Not obvious because every other reference in the post is about essential oil and you do not say anything about the fact that your are talking about a completely different product that can not be substituted for the other.
                        I just thought that should be pointed out lest someone who does not know that they are very different tries to sub one for the other.
                        The two products are not alternatives for each other.

                        1. re: chefj

                          Cinnamon infused oil can certainly be used in baking as a substitute for cinnamon essential oil, or on it's own merit. I would not have suggested it if it wasn't possible, and I stand by that statement. Beyond that, I'm not interested in arguing minute points of semantics with you.

                          I'm sure posters will thank you for pointing out the differences between these two products, if indeed you did, and for your diligence in keeping the posts here @ chow on target and free of misinformation.

                          1. re: bushwickgirl

                            Semantics? There you have me, I do not know what you are referring to.
                            Back to the post.
                            As far as Cinnamon oil opposed to Cinnamon infused oil, the concentration of flavor is so disparate I really do not think you can substitute one for the other. Just a few drops of Cinnamon oil adds a hot pronounced flavor where as Cinnamon infused oil is not that powerful even straight.

                            1. re: chefj

                              A. Your pharmacist should carry it right next to the oil of clove, wintergreen, speamint, etc.
                              B. One can certainly be subbed for the other, speaking as one who's been there and done that. BW gave fine advice.

                              1. re: mamachef

                                So you are saying that a couple of drops of infused Cinnamon oil will result in the same amount of flavor as a few drops of essential Cinnamon oil? I find that hard to believe.
                                When I have done infused spice oils they do not have anywhere near the potency of an essential oil extract. I can use them as I would any infused oil where as with the essential oils a teaspoon full in a batch of candy is enough to give that" Red Hots" flavor.

                                1. re: chefj

                                  Nope, I said it was an adequate substitution. Given the choice, cinnamon flavor or none, I'll opt for the flavor profile and figure the rest out. :)

                                  Re the distillation factor: I think you could probably separate the oil from the bark by using alcohol but I don't know how you'd convert to oil and lose the booze from that stage. At which point I want to just throw up my hands and find a recipe calling for nutmeg or something. : )

                                  1. re: mamachef

                                    I guess what I am trying to point out is that you can not add enough infused oil into a recipe that calls for the essence to get the desired result. For example if you where making candied apples and wanted a cinnamon candy shell you could not add much oil to the syrup and still have it set or if you where trying to make those "hot picks" from Jr. High.