Ingredients for 12
Method
- I
In a small saucepan, combine the water, cinnamon sticks, cloves, star anise, and orange peel.
- II
Bring to a bare simmer over medium heat. Reduce to low, cover, and infuse 15 minutes.
- III
Off the heat, let cool for 5 minutes (below 60°C) — never add honey to hot liquids or the enzymes are destroyed.
- IV
Whisk in the honey until fully dissolved. Stir in the vanilla extract.
- V
Strain through a fine sieve into a sterilized glass bottle.
- VI
Refrigerate. Shake before use.
Botanical context
This recipe is indexed as a culinary use note, not a supplement protocol. When a featured plant is also used in herbal traditions, PlantSage keeps the food preparation separate from medicinal dosage advice so readers can enjoy the recipe without confusing a kitchen quantity with a therapeutic serving.
Cinnamon (Cinnamomum verum) is the main botanical reference for this page. Check the linked plant profile for identification notes, cautions, and cultivation context before foraging or substituting fresh material. Use properly identified edible material, avoid contaminated harvest sites, and treat unfamiliar plants as ingredients that require the same care as any other food. If you substitute dried herbs for fresh, wild plants for cultivated ones, or concentrated extracts for whole ingredients, start conservatively because flavour, bitterness, and tolerance can change quickly.
Notes & variations
Ceylon cinnamon (true cinnamon) is preferred over Cassia — it has lower coumarin (a liver-stress compound). Cassia in daily amounts >1 tsp is not recommended long-term. This syrup uses 1–2 tsp per serving.
Featured from the herbarium
1 plant
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