Cinnamon extract

Cinnamon extract is a liquid concentrate derived from cinnamon bark, a spice highly valued in cooking for its sweet and warm aroma. This extract is obtained by macerating or distilling cinnamon in alcohol or glycerin, thus capturing its intense essence and flavor.

The origin of cinnamon extract is tied to the millennia-old history of cinnamon, which primarily comes from Sri Lanka (Ceylon cinnamon) and regions of Southeast Asia. For centuries, cinnamon has been used both in gastronomy and in traditional medicine for its multiple benefits.

Among the culinary properties of cinnamon extract, its ability to enhance both sweet and savory flavors stands out, adding complex aromatic notes without adding texture or lumps, making it ideal for beverages, desserts, sauces, and marinades. Furthermore, its concentration allows it to be used in small quantities for a great effect, making it a very practical ingredient in recipes for baking, mixology, and gourmet dishes.

Regarding its nutritional benefits, cinnamon possesses antioxidant and anti-inflammatory properties and may help regulate blood sugar levels, although in the extract, the amounts and effects can vary depending on its concentration.

In Hispanic America, cinnamon extract can also be found under names such as cinnamon essence, canelilla essence, or simply canelilla extract, terms used in different regions to refer to this liquid and concentrated form of the spice.

In summary, cinnamon extract is a versatile and easy-to-use ingredient that gives preparations a characteristic warm flavor and aroma, ideal for enhancing both traditional and innovative recipes.