Why it works: Cinnamon and brandy are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 3,199 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Tincture of Cinnamon
Ingredients
Directions
Macerate the bruised cinnamon in the brandy for several days.
Strain the mixture to remove the solids.
Store in a sealed bottle 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.
Photo for illustrative purposes only · Contact us to use it
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 + brandytop 14% of all pairsSmell alikemoderateCooked together3,199 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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