Cinnamon Oil

As I've already mentioned, one of the simplest means to prepare an herbal extract is by maceration. These macerates can be used for many different purposes, which of course have to be kept in mind during their production.

Oil macerates are rarely used in medicine, although some can be potent remedies. They are relatively common in cooking, though, and there's hardly anything simpler to prepare.
Of the substances that lend themselves well to oil maceration, the most common and desirable are aromatic herbs. Their essential oils, themselves lipids, dissolve in oil easily, thus lending their properties and often preserving it from spoiling as well.

The most common oil macerate is made similarly to an alcoholic tincture - the ingredient in question is placed in a disinfected receptacle and oil is poured over it. The receptacle is then closed and stored safely while chemistry does its work.
However, unless You use an extremely potent ingredient, such as garlic, it takes over a month to feel any noticeable results, so sometimes people speed up oil maceration by using the great power of fire. That is to say, heating it up.

In this particular case, I took two spoonfuls of ground cinnamon, one star anise and a quarter of nutmeg for good measure, put it all in a small pot and poured a glass of oil over it. Of course, the better quality oil, the better result. For these kind of 'sweet' spices, like those usually put in gingerbread, sunflower or grapeseed oil are good choices. Olive oil, on the other hand, will clash with their aroma unpleasantly.

The pot is then put over a small fire and heated up until tiny bubbles appear on the surface. Once this happens, keep it on heat but stir it constantly, for about two minutes more. Take out the whole spices, if You've added any, and put them in a disinfected bottle : I kept both the star anise and the nutmeg, adding two whole cinnamon canes for good measure. The oil should then be filtered into the bottle to remove the dregs. Since ground cinnamon is a very fine powder, the best thing to use here is... thin pantyhose. Yup, that's right, a scrap of old thighs You've made a hole in is a good friend in the kitchen (washed, of course). Failing that, a paper handkerchief is a good choice. I advice against using cloth, even very thin will still be too thick for the oil and filtering will take forever. It does even if You use paper tissue.

Even filtered, the oil will still get slightly opaque. That's normal. Keep the bottle shut for some time, allow it to digest in peace - the longer You keep it the stronger aroma You get. Of course, it won't be as strong as the essential oils you buy for aromatherapy, but that's not the point - the point is to have cinnamon oil that's edible.

It's great to use in baking, when a recipe calls for oil, and in magic, naturally. Oil macerates made of aromatic herbs are also very good for seasoning salads.