Cinnamon oil

Cinnamon oil is an essential oil obtained from the bark or leaves of the cinnamon tree (Cinnamomum verum or Cinnamomum cassia), known for its warm, sweet, and spicy aroma. This ingredient is widely used in gastronomy to provide a characteristic and fragrant flavor to various dishes, especially in desserts, hot beverages, and traditional and contemporary cuisine.

Origin: Cinnamon oil comes mainly from Asia, particularly from Sri Lanka (Ceylon Cinnamon) and Indonesia, regions where cinnamon cultivation has been traditional for centuries. Currently, its production has diversified, but these areas remain the primary sources.

Properties: In cooking, cinnamon oil is valued for its potent flavor and aroma, which can quickly transform a recipe with just a few drops. It also possesses natural antimicrobial and antioxidant properties, which can help preserve food and improve its nutritional profile. It is important to use it in moderation, as it is highly concentrated.

Synonyms in Spanish from Latin America: Although it is generally known as aceite de canela, in some regions it may also be called aceite esencial de canela or simply aceite de cassia (when it comes from the Cinnamomum cassia variety), especially in countries such as Mexico, Argentina, and Colombia.