Cinnamon Oil for Cooking

Cinnamon oil comes from the bark and fruit of the Cinnamomum verum plant. This plant that grows as a shrub or small tree is native to India. China and Japan, as well as other Eastern countries grow and import this herb. Both the oil and the dried spice are common ingredients in many culinary dishes and teas, as well as medicinal preparations for topical use and ingestion. While cinnamon oil is useful in candies and other confections, you should not ingest the undiluted oil.

Food Grade Oil

The main ingredient in cinnamon oil is cinnamic aldehyde, also known as cinnamaldehyde. The Food and Drug Administration, as well as the Flavoring Extract Manufacturers' Association consider this substance safe for use in food products. Food-grade cinnamon oil suitable for cooking and baking purposes usually contains between 70 and 90 percent cinnamaldehyde.

Properties

The essential oil of cinnamon may help prevent food from spoiling, due to its antibacterial properties. The oil also contains antifungal properties that can help guard against food spoilage.

Uses

The main purpose for adding cinnamon oil to foods is to impart flavor and aroma. Although many recipes for making baked goods, such as cinnamon rolls and pies, include the powdered bark, rather than the oil, the oil imparts the same flavor in a highly concentrated form. This oil is suitable for including in baked goods, condiments, candy and ice cream. It also serves to flavor non-alcoholic beverages and is a common ingredient in teas.

Precautions

Due to its high concentration of cinnamaldehyde, cinnamon oil may cause irritation or certain side effects in some individuals. It can cause discomfort to people with gastrointestinal ulcers. When cooking with cinnamon oil, avoid direct skin contact with the undiluted oil. Some people can develop dermatitis from direct contact. Use only the amount recommended in the recipe. Avoid cooking with the oil or eating foods that contain cinnamon oil if you have an allergy or sensitivity to this substance.