Virgin coconut oil blended with Ceylon cinnamon essential oil, from the Baraka range made in Sri Lanka by Bio Extracts (Pvt) Ltd. The cinnamon gives the coconut oil a spicy, sweet and woody aroma.
Ceylon cinnamon (Cinnamomum zeylanicum) is the true cinnamon native to Sri Lanka, milder and sweeter than cassia. Blended into virgin coconut oil, it makes a ready flavoured fat for the kitchen, and the maker suggests it in particular for baking.
Ingredients
- Virgin coconut oil
- Ceylon cinnamon (Cinnamomum zeylanicum) essential oil
In the pack
- One 250 ml bottle
How it is used
- Baking: cakes, cookies, banana bread and muffins, in place of butter or plain oil.
- Breakfast: drizzled over porridge, pancakes or toast, or stirred into coffee.
- Skin: the maker also describes it as a moisturising oil for dry skin. Test a small patch first, since cinnamon oil is strong.
Directions on the pack
Follow the directions on the pack.
Shelf life and storage
Store at room temperature with the cap closed. Coconut oil sets solid in cool weather and melts again as it warms.
Made in Sri Lanka by Bio Extracts (Pvt) Ltd, Ratmalana, the maker of the Baraka range.
