Cinnamon has a long history as both a spice and a medicine. Cinnamon is the brownish- red inner bark of the cinnamon tree, which when dried, rolls into a cylinder. It is one of the oldest spices known. It was mentioned in the bible and was used in ancient Egypt as a beverage flavoring and as a medicine. It was considered more precious than gold and was highly treasured. Cinnamon’s popularity continued throughout history and it became one of the most relied upon spices in Medieval Europe.
Cinnamon is harvested just once every 10-15 years, so most producers see only two or three harvests in their lifetime. The earliest the first harvest can take place is eight years after planting, when the young trees yield about 11 lb.. of dry cinnamon
Our Cinnamon Stick fragrance is a natural cinnamon scent, not too sweet with a nice woodsy undertone.
We use cinnamon for many things from topping our cinnamon toast to long simmering in a savory stew. The aroma of a burning cinnamon can help boost brain function. I don’t know about you, but I sure could use a bit of that most days.
It is used in many craft projects like his cute candle cover. Simply use hot glue to glue cinnamon sticks to the outside of a Milkhouse Votive, Cream Jar or Traveler. Of course all the better if the candle fragrance is Cinnamon Stick. Place a grouping in the center of the table or lined up on the mantle.
But let’s take that wonderful cinnamon aroma to the kitchen. If you have followed this blog at all, you know that I am a firm believer in having an array of simple syrups on hand in the refrigerator. They are the perfect addition to many cocktails, coffee, tea, or cold beverages. They mix in instantly and add a bonus boost of flavor wherever you add them. They also will keep for weeks under refrigeration. So today we will start with a cinnamon simple syrup. Place one cup of raw sugar in a pan with 1 cup of water and bring to a simmer to dissolve the sugar. Add 4 cinnamon sticks,cover and remove from the heat. Let steep until cool. Place in a covered container and refrigerate. Now it will be ready for anytime you want to create this wonderful Cinnamon Old Fashioned!
- 2 ounces bourbon
- ½ ounce cinnamon simple syrup
- dash Angostura bitters
- dash orange bitters
- Orange twist, lemon twist, cinnamon stick
- In a mixing glass with ice, combine the bourbon, simple syrup and bitters. Stir until chilled. Strain onto ice in a glass. Garnish with a twist of orange and lemon. Add a cinnamon stick.
Another panty item is to make your own cinnamon extract. It could not be easier. Take one cup of good light rum and add about 6 cinnamon sticks. Cover tightly and place in a cool, dark place. Shake the jar everyday for 2 weeks. After 2 weeks remove the cinnamon sticks and store. Try adding a little to your favorite coffee cake, or maple syrup. Or use it to make this wonderful sweet barbeque sauce to slather on your chicken wings, chops or chicken.
- Cinnamon Barbecue Sauce
- 1 cup unsweetened applesauce
- ½ cup ketchup
- 6 tablespoons fresh lemon juice
- 1 ¼ cups brown sugar
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Cinnamon Extract
- Combine everything except the cinnamon extract in a heavy saucepan. Bring to a boils, stirring constantly. Reduce heat and continue to cook and stir for 4 more minutes.
- Set stove to simmer and cook, uncovered for 15 minutes to thicken. Stir in the Cinnamon Extract and heat for an additional 5 minutes. Cover and store in the refrigerator.
- Serve with chicken wings, pork ribs, chops, chicken or barbecue sandwiches.
The kick of cinnamon in your cooking is always an easy way to take your creations to the next level.