Cinnamon Flavour Oil is a strong, oil-soluble flavouring with a warm, woody and spicy character, used mostly to flavour chocolates, coatings and confections. Because it is oil soluble rather than water based, it blends cleanly into fats like melted chocolate, cocoa butter or coconut oil without splitting the mixture.
What is Cinnamon Flavour Oil?
Azlok Cinnamon Flavour Oil (INCI: Cinnamomum Verum) is made using an edible vegetable oil base along with permitted nature-identical and flavouring substances. It carries an ochre-yellow colour and a distinctly spicy aroma. The oil is GMO-free, vegan, alcohol-free and not tested on animals, which makes it a straightforward choice for home makers and small food businesses who want a consistent cinnamon note.
One thing worth knowing before you start: it is concentrated. A little goes a long way, so you rarely need more than a few drops per batch.
Where you can use it
- Chocolates and pralines: its main use — a warm cinnamon layer that pairs well with dark chocolate.
- Coatings and enrobing: works nicely in fat-based coatings for barks, bonbons and dipped treats.
- Baking and desserts: useful in recipes where an oil-based flavour blends better than a water-based extract.
- Savoury cooking: the label lists suitability for sauces, soups, salads and general cooking recipes where a spicy cinnamon accent is wanted.
How to use it
Start small and build up. Add a drop or two to your melted base, stir well, and taste or smell before adding more. Because it is oil soluble, always introduce it into a fatty medium rather than a watery one.
- Melt your chocolate, cocoa butter or coconut oil gently.
- Add the flavour oil a drop at a time and stir thoroughly.
- Check the aroma and flavour after each addition — cinnamon deepens quickly.
- Adjust consistency if needed (see the tip below).
Keeping the consistency smooth
Adding this oil can sometimes thicken your chocolate or coating. If that happens, thin it back out by stirring in a little melted cocoa butter or coconut oil until you get a smooth, pourable finish. Add these in small amounts so you don't over-loosen the mix.
Tips and safety notes
Cinnamon flavours are potent, so restraint gives the best result. A few practical pointers:
- Under-dose first. You can always add more, but you can't take it out.
- Store it capped tightly between uses so the aroma doesn't fade.
- Keep it away from open flames while working, as with any oil.
- Per the product label, keep it out of reach of children and avoid direct contact with the eyes. If it gets in the eyes, rinse with plenty of water.
Always follow the usage and caution details printed on your specific bottle, and refer to the COA and MSDS if you are formulating for sale.
Buying and storage
Azlok offers Cinnamon Flavour Oil in a wide range of sizes — 100 GM, 500 GM, 1 KG, 5 KG, 10 KG and 20 KG — starting at ₹299, so it suits both hobby makers and larger production runs. The larger packs make sense for cafés, bakeries and confectionery units that go through flavour oils regularly.
To keep it fresh, store the bottle in a cool, dry place away from direct sunlight. Sealed and stored well, it has a shelf life of about two years. Heat and light are the main enemies of any concentrated flavour, so a shaded cupboard is ideal.
FAQ
Is Cinnamon Flavour Oil the same as cinnamon essential oil?
No. This is a flavouring oil made from an edible vegetable oil base with permitted nature-identical and flavouring substances, intended for flavouring applications. Essential oils are steam-distilled aromatic extracts and are used differently.
Why is my chocolate thickening after I add it?
Adding the flavour oil can thicken the mixture. Stir in a small amount of melted cocoa butter or coconut oil to bring back a smooth, workable consistency.
Is it vegan and alcohol-free?
Yes. It contains no animal-derived ingredients, is GMO-free, alcohol-free and not tested on animals.
How much should I use?
Because it is concentrated, begin with a drop or two per batch, stir and taste, then add more only if needed. Over-dosing can make the cinnamon overpowering.
How long does it last and how should I store it?
It has a shelf life of around two years. Keep the bottle tightly closed in a cool, dry spot away from direct sunlight for the best flavour retention.