The scent of cinnamon

The scent of cinnamon

By Deborah Fulsang


Like vanilla, cinnamon is near universally loved. As a spice, it’s the decadent detail in all manner of cooking, from apple pie to a sweet-and-savoury comfort-food tagine. And if you haven’t done so before, use a cinnamon stick as a straw when indulging in a fresh mug of hot cocoa or mulled cider. Amazing.

For us, cinnamon is quintessentially autumn. One whiff and we’re craving all of our cool-weather comforts.

Its burnt-orange hue, curled bark structure and scent make is a charmer. And there’s also its therapeutic benefits – it’s purported to reduce inflammation, fight bacteria and possess antioxidant powers. All that, in addition to its spicy and sparkling, dark and moody perfume.

For us, it wouldn’t be fall without a good measure of cinnamon scenting our kitchen and our space.


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Deborah Fulsang has spent the last two decades as a journalist covering news and trends in the worlds of style—in fashion and beauty, design and décor, food and entertaining. Her long-held love of fragrance led her to launch The Whale & The Rose, a destination for all things perfume-related. Now, when she indulges in a crazy-expensive bottle of fragrance, she can do so guilt-free. Well almost. It’s all in the name of research after all.