MAKING GINGER/TURMERIC/CINNAMON INFUSED OIL
Note: Do not combine all these items. Extract the oils separately.
Now this is how to extract either of these oils.
Chop/Dice fresh Ginger/Turmeric/Cinnamon into pieces.
Get any virgin carrier oil (I use virgin Olive oil).
Pour some amount of virgin olive oil into a dark bottle with a tight cover lid.
Add the chopped/diced pieces of the Ginger/Turmeric or Cinnamon into the virgin olive oil inside the dark bottle in a proportion that any of these herbs makes halve of the virgin olive oil.
Pour some water into a pressure pot and allow the water to boil for some 10-15 minutes to produce pressurized steam. Remove the pressure pot from heat, then carefully open the lid of the pressure pot (do this when some of the steam as escaped so as not to explode the steam, but make sure the water does not cool off).
Then put the dark bottle that contains the virgin olive oil and the herb cover with a tight lid inside the pressure pot with the boiled water in a manner that the water level is not up to halve of the dark bottle so the water does not get into the bottle even though the water is covered with lids and make sure the bottle sits upright.
Cover the pressure pot and put it back on fire for about another 15 minutes to reproduce the pressurized steam. Immediately the steam is produced, remove the pressure pot from heat and leave it to cool off completely without opening the cover.
After the pressure pot cools off completely (this may take several hours), you can now open the cover and bring out the dark bottle that contains the virgin olive oil with the herb.
Filter out the oil with a cheese cloth or laboratory filter till you get the last drop of oil.
Your Ginger/Turmeric or Cinnamon oil is ready.