Cinnamon Essential Oil: Spice Up Your Holidays!

Welcome back to Harvesters’ Corner! This is a special post for us today, as we are rapidly approaching the end of the first year of this blog. We have enjoyed researching the stories behind the plants and look forward to bringing new stories to light as the next year unfolds. The weather here in the norther hemisphere is finally starting to cool down, and Fall is right around the corner. Farmers are busy gathering in their crops, reaping the results of their hard labors. The air is full of delightful scents, especially fresh apple pies and other savory goodness. I personally love this time of year, as I enjoy canning and preserving fruits and vegetables for later use. I have many fond memories of helping my grandparents and aunts as they worked on apples, peaches, and a lot of other produce. As the seasons change and the year draws to a close, ovens everywhere fire up to bake all kinds of wonderful goodness. That brings us to today’s subject, which is one of my favorite oils to use in baking: Cinnamon!

As always, we start with the ancient history

Cinnamon Sticks

This is an ancient plant, with accounts of this spice being found clear back in the Egyptian Empire. The Chinese, Hindus, Hebrews, Greeks, and Romans all found use for the special plant. Cinnamon comes from the inner bark of a fragrant tree. The strips are cut and then placed in the sun to dry, where they curl into the scroll-like tubes we see in the marketplace.

In order to better understand Cinnamon, let’s step back in time to the land of the Pharaohs. Cinnamon was one of the plants used in the embalming process, and like the Frankincense and Myrrh also used, needed to be imported. The aromatic benefits of the tree were not reserved for the dead alone, however. People of most levels in Egyptian society had access to the bark, and it was used as perfume and incense. The Hebrew nation used the plant in the Holy Anointing oil used in the Tabernacle (1), as well as incense in their homes. The Greeks, and later the Romans, used the bark in various forms as a type of medicine. The later group also used Cinnamon as a flavor additive for some of their wines. It wasn’t until medieval times that Cinnamon began to be used in cooking, which we will discuss in a moment.

Cinnamon vs. Cassia -- Cousins that are used interchangeably?

Cinnamon has a close cousin which we need to address. This is Cassia, which in Roman times was referred to as “Chinese Cinnamon.” Cassia is harvested in a manner very similar to Cinnamon. Yet these trees grow in very different environments. Cinnamon, or more properly Cinnamomum verum or Cinnamomum zeylanicum (also called “true cinnamon”) grows in tropical regions, specifically the island of Ceylon (or Sri Lanka). This bark tends to be lighter in color and possesses a more delicate flavor. Cassia, more properly Cinnamomum cassia, originated in southern China and is now cultivated throughout South and Southeast Asia. Its bark is darker and has a more robust flavor. This flavor difference is why most of the commercial spice companies market Cassia as “Cinnamon,” at least here in North America. Cassia tends to take heat better, especially when using with meats, rice dishes, and savory dishes, while “true” Cinnamon typically is reserved for use in desserts. My experience has taught me that Cinnamon Oil is better in cooking and baking than Cassia Oil.

a: Cinnamon b: Cassia

Like the citrus fruits we have discussed in our last two posts, we owe a nod to Arab influence for Cinnamon’s introduction into Europe. Cinnamon grew in favor throughout the Middle Ages. In his article, “The Medieval Spice Trade,” (2012) Paul Freedman indicates, “Spices were ubiquitous in medieval gastronomy and also in medieval pharmacology.” (2) He later states, “Pepper, saffron, cinnamon, and ginger and sugar were the most common spices used in medieval cooking,” of which pepper, ginger, and cinnamon were among the cheapest. (3) Besides being inexpensive, Cinnamon was used to help preserve meat, as well as mask the stench of decay. It is interesting that Cinnamon was among the cheaper spices in medieval times, as the Romans, who called it canella, or “little tube,” paid the equivalent of a laborer’s yearly wage for a quarter pound (113 grams) of the spice! (4)

Cinnamon Trees and Cinnamon Sticks

As mentioned earlier, Cinnamon grows in a tropical environment. The bark was originally harvested from wild trees, while today, plantations grow groves of trees to ensure that there are always trees ready for harvesting. Growing Cinnamon is a laborious, time-consuming process. New seedlings start out in bags, and the saplings are transferred to the ground after a years’ growth. Harvesting does not begin until the tree has had at least four years to grow. (5) The primary harvesting season runs from June to December, which incidentally coincides with the rainy season. The larger branches are cut at an angle, which allows the limbs to re-grow. Then the branches are placed in tubs of water to soak. Some harvesters, called “peelers,” will cut a section of bark near the base of the trunk and remove the outer bark, exposing the inner bark, a process common with harvesting cassia.

Cinnamon Tree branch with leaves and flower buds

Suduhakuru Piyathilake, a peeler living in Sri Lanka’s capital city, Colombo, works on a cinnamon plantation. His day starts around 5 A.M., as he sets out to collect branches. He gathers branches from roughly fifteen trees before he heads to the main building to place the limbs in a large water vat. This process is repeated many times over the next five hours. During that time, he usually gathers branches from approximately two hundred trees. Between the hours of 10 A.M. and 12 P.M. he lets the branches soak while he showers and makes sure his tools are sharp. “When it’s moist, it’s easy to peel…That’s why we cut [the branches] early in the morning and soak them.” (6) The peelers get paid based on the width of the bark curl, called a “quill.” A thin quill, about 0.2 inches (6 mm) wide is an Alba, the most expensive. A thicker cut, termed H1, measures about 0.8 inches (22 mm) in diameter. At market an Alba costs twice as much as the H1. (7) Yet the thinner cuts are profitless for the peelers. The Alba is so thin that many quills are required to make 2.2 pounds (1 kg). The peeler gets paid 4,300 rupees (about $21.50 US) for that kilo. A kilo of H1 earns the peeler 2,500 rupees (about $12.50 US) but requires less time to cut. Piyathilake usually cuts about five kilos of H1 and one kilo of Alba before he retires to sleep at 10 P.M. His average earnings? 16,800 rupees, or about $84.00 US per day. The cut quills are allowed to dry for three days before being shipped to market. (8)

“Peeling cinnamon requires hard labor,” states Ravindu Runage, owner of one of the largest cinnamon producers in Sri Lanka, “so the younger generations don’t want to do it any more. They prefer office jobs. It doesn’t necessarily mean that these office jobs will pay you more than peeling cinnamon, but an office job has a better social image today…People consider peeling cinnamon as a low-level job, so it’s difficult for us to find experienced peelers now.” (9)

Cinnamon Oil Production and Uses 

Cinnamon being distilled into essential oil undergoes a slightly different process. The bark gets soaked for a much longer period, which can be anywhere from twenty-four hours to forty-eight hours, depending on how dry the bark was prior to cutting. The overall process requires that the bark be very wet, as this has a major impact on the yield of oil obtained from the bark. The actual distillation process usually takes somewhere between eight and ten hours to complete. On average, 1.5 pounds (0.68 kg) of bark are needed to fill a 5 mL bottle with oil.

This oil is special. A drop can be placed in water and taken internally. This is a refreshing treat which reminds me of sugar water. Cinnamon helps support metabolic function and helps an individual to maintain a healthy immune system. It can also be used aromatically in a diffuser to sweeten and purify the air. While this oil can be used topically, one must take care with it. It is a warm oil when applied to the skin and can result in sensitivity to the area applied. To minimize this risk, dilute the oil with a carrier oil like Fractionated Coconut Oil. Remember: water and oil do not mix. If you have applied Cinnamon oil and want to remove it, use Olive oil or another high-grade oil to wash the area. Water will only push the oil deeper into your skin. This is also important to remember if you get Cinnamon oil in your eye!

dōTERRA Cinnamon oil

Because the oil dōTERRA sells is a Certified Pure Tested Grade (CPTG), we can rest assured that there are no chemical additives. As such, the US Food and Drug Administration has certified it as Generally Regarded as Safe (GRAS). Why is this important? Because that means we can use it in BAKING! Cookies, cakes, pie fillings all take on a new dimension with Cinnamon essential oil added. One of my favorite recipes can be used as either a pie filling or a cobbler filling. I am including it here for your enjoyment.

Apple Pie Filling

Take and prepare 7 apples. A tart apple works better here, so one with a green skin like Granny Smith, but I have also used Golden Delicious apples, as well. I prefer to use a corer/peeler/slicer tool, which gives me a spiral cut, but you can just as easily use a knife and cut the apples into thin slices. Take a large saucepan and mix a half-cup brown sugar (80 grams) with a stick (118 grams) butter and melt the butter. Stir constantly until the mixture thickens. Place the prepped apples into the butter mixture and stir to cover the apples. Then add one drop of Cinnamon essential oil and one drop of Cardamom essential oil, along with a half teaspoon (3 grams) of nutmeg. Stir well until the juice releases from the apples. If mixture is runny, add one teaspoon [t] (5mL) of cornstarch mixed with one tablespoon [T] (15mL) of COLD water, and thicken to taste. Place the filling in a prepared pie crust or make it into a cobbler as you desire, and bake. I have also used this in crepes and over ice cream.

dōTERRA sources oil from Sri Lanka as well as Madagascar. Many of the growers on Madagascar are small-scale farmers struggling to support their families. Co-Impact Sourcing is continually working to bring more growers into the fold. As of June 2022, almost 20,000 people were directly empowered in sourcing jobs, with over 89,500 people being supported by those same jobs in Madagascar alone. The Healing Hands Foundation are also making an impact with their projects. The commitment dōTERRA has made with these people grew in importance after a series of cyclones caused much devastation on Madagascar in 2022. The regional sourcing partner increased the size of the usual orders to help provide support for the farmers as they recovered from the storms. I am continually being impressed with how a single drop of oil I use in America can have such a powerful impact in countries all over the world. With the recipe above, farmers and harvesters in Guatemala are also impacted, using the Cardamom oil.

To experience these oils for yourself, you can purchase CPTG Cinnamon and Cardamom oils. Feel free to learn more about Co-Impact Sourcing and Healing Hands and the ways they work to empower people to achieve self-sufficiently. The annual convention for dōTERRA just concluded, and I am excited to share some stories about new products on our next article. As always, keep sharing the oils, stay safe and join us again, here at Harvesters’ Corner!

Sources

1.    Exodus 30: 22-25

2.    Freedman, Paul. “The Medieval Spice Trade.” From The Oxford Handbook of Food History, (pg 324-340), J.M. Pilcher, editor (2012). Quoted in Charles Spence “Cinnamon: the historic spice, medicinal uses, and flavour chemistry,” from the International Journal of Gastronomy and Food Science, Vol. 35, March 2024. Online. <https://www.sciencedirect.com/science/article/pii/S1878450X2300200#abs0010> Accessed 15 August 2024.

3.    Ibid.

4.    Howdle, Joanne. “Cinnamon had a long history before its baking heyday.” The John O’Groat Journal, 12 December 2012. Online. <https://www.johnogroat-journal.co.uk/news/cinnamon-had-a-long-history-before-its-baking-heyday-259464/>. Accessed 9 September 2024.

5.    Rathnayake, Zinara. “Harvesting true cinnamon’: The story of the Ceylon spice.” Al Jazeera, 18 October 2021. Online. <https://www.aljazeera.com/features/2021/10/18/harvesting-true-cinnamon-the-story-of-the-ceylon-spice>. Accessed 15 August 2024.

6.    Ibid.

7.    Ibid.

8.    Ibid.

9.    Ibid.