Why it works: Cinnamon and sugar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Cinnamon Lozenges
Ingredients
Directions
Prepare
Pound and sift the cinnamon extremely fine.
Dissolve the gum in water.
Make and dry the lozenges
Work in the cinnamon with the powdered sugar.
Shape the mixture into lozenges and let them dry on a sieve.
Store
Store the dried lozenges in boxes for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cinnamon + sugartop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cinnamon
- Provides the main flavour and aroma of the lozenges.
- Gum
- Dissolved in water to bind the mixture so the lozenges hold their shape.
- Powdered sugar
- Adds sweetness and bulk to the cinnamon mixture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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