Cinnamon appears throughout the Bible as a precious spice, used in sacred anointing oil, perfumes, and trade. This article explores its biblical mentions, what they meant in ancient times, and how to make a modern “biblical-style” cinnamon honey blend for cooking and baking. It’s a simple, versatile recipe that captures the warm, sweet essence of this ancient spice.
Ingredients
- 1 cup (340 g) raw honey
- 2 tablespoons (16 g) ground cinnamon (preferably Ceylon)
- 1 teaspoon (5 ml) pure vanilla extract (optional)
- Pinch of sea salt (optional, to balance sweetness)
Instructions
- Place the honey in a small bowl. If it is crystallized, warm the jar in a bowl of hot water for 5–10 minutes until it becomes liquid again. Do not microwave honey directly, as it can become too hot and lose its delicate flavor.
- Add the ground cinnamon and vanilla (if using) to the honey. Stir vigorously with a spoon or small whisk for 1–2 minutes until the cinnamon is fully incorporated and no dry clumps remain.
- If using salt, add it now and stir again. Taste and adjust: add more cinnamon for a stronger spice, or more honey if it tastes too sharp.
- Transfer to a clean glass jar with a tight-fitting lid. Label with the date. Use immediately or store as directed below.
Tips
- Choose the right cinnamon: Ceylon (“true” cinnamon) is sweeter and more delicate, while Cassia is stronger and more common. Both work, but Ceylon is closer to what was used in ancient times and is less likely to become bitter.
- Adjust to taste: Start with 2 tablespoons of cinnamon; if you prefer a more subtle flavor, use 1½ tablespoons. If you like it bold, add up to 3 tablespoons.
- Keep it smooth: To avoid lumps, sift the cinnamon before adding, or whisk the honey and cinnamon together in a small food processor for 10 seconds.
- Use raw honey for authenticity: Raw honey has a more complex flavor than processed honey and is closer to what would have been available in biblical times. If you use regular honey, the taste will be milder.
Serving Suggestions
Use this cinnamon honey as a sweetener for tea or warm milk, drizzle it over oatmeal, yogurt, or fresh fruit, or spread it on toast or pancakes. It also makes a lovely glaze for roasted carrots or sweet potatoes, and a wonderful dip for apple slices or pretzels.
Variations
- Spiced honey: Add ¼ teaspoon of ground cardamom or nutmeg along with the cinnamon for a more complex, Middle Eastern flavor.
- Citrus twist: Stir in 1 teaspoon of orange zest or lemon zest before storing for a bright, aromatic note.
- Vanilla-bean version: Scrape the seeds from half a vanilla bean into the honey instead of using extract for a more intense, fragrant flavor.
- No-honey version: If you avoid honey, use maple syrup or agave nectar in equal amounts, but note that the flavor will be different and the texture thinner.
Storage and Reheating
Store the cinnamon honey in a sealed glass jar at room temperature for up to 6 months. If it crystallizes over time, that’s natural—just place the jar in a bowl of warm water for 10–15 minutes and stir. Do not refrigerate, as cold accelerates crystallization. If you prefer a thinner consistency, you can gently warm the honey in a saucepan over low heat (do not boil) before using.
Frequently Asked Questions
Where is cinnamon mentioned in the Bible? Cinnamon appears in Exodus 30:23–24 as part of the holy anointing oil, in Proverbs 7:17 as a fragrance for a bed, in Song of Solomon 4:14 as a valued spice, and in Revelation 18:13 as a trade item. It was rare and precious, often imported from distant lands.
What kind of cinnamon was used in biblical times? The exact species is unknown, but it was likely a form of cassia (Cinnamomum cassia) from Southeast Asia, traded over long distances. Ceylon cinnamon (Cinnamomum verum) may also have been used. Both are closely related and share the characteristic sweet-spicy aroma.
Can I use this honey for cooking or baking? Yes, but be aware that honey browns faster than sugar. If you use it in baking, lower the oven temperature by 25°F (14°C) and check for doneness earlier. It also adds moisture, so you may need to reduce other liquids slightly.
Is cinnamon honey safe for everyone? Honey should not be given to infants under 1 year old due to the risk of botulism. For others, it’s safe in normal food amounts. If you have diabetes or are watching sugar intake, use it sparingly, as honey is still a form of sugar.
Can I make this with cinnamon sticks instead of ground? Yes, but you’ll need to steep the sticks in warm honey for at least a week to infuse the flavor. The result will be more subtle and less uniform. For a quick version, ground cinnamon is best.
How long does this keep? At room temperature in a sealed jar, it will keep for 6 months or more. Over time, the cinnamon may settle, so stir before each use. If you see any mold or off smell, discard it.
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