Cinnamon Extract
Cinnamon Extract is a type of food flavoring and fragrance agent that can be used to add flavor to foods. Cinnamon extract provides the characteristic taste and odor of cinnamon or cassia bark, which is usually used as a spice.
Cinnamon extract can replace other spices in foods (for example, replacing the ground cinnamon on a cinnamon bun). It is derived from the inner bark of various species of Cinnamomum trees, such as cinnamomum verum and cinnamomum zeylanicum.
When you purchase through our links, we may earn a commission. As an Amazon Associate I earn from qualifying purchases.
What Exactly is Cinnamon Extract?
Its properties come from the cinnamic acid and other compounds found in the rind of the cinnamon tree, which are extracted using a combination of water, ethanol, and oil. The resulting extract has a spicy flavor similar to that of its source material—though with less intense heat.
It can be used to sweeten beverages, especially in the form of a flavoring syrup.
It is a culinary spice derived from the inner bark of various species of Cinnamomum trees, which is usually used as a spice.
How to Make Cinnamon Extract:
To make Cinnamon Extract, take 10-20 grams whole cinnamon stick or powder in half litre water.
Add 5 grams ground sugar or brown sugar to it and boil it on slow fire for 15 minutes with stirring continuously until you get nice brown liquid without any particles floating at top (like it happens during making tea).
Filter this syrup through very clean muslin cloth which should be soaked in little bit of hot water.
It will collect all the pieces of cinnamon sticks along with remaining brown sugar.
Cinnamon Extract is ready to use and you can store it for months in dark dry bottles or jars.
