Cinnamon

A popular spice derived from the inner bark of several tree species from the genus Cinnamomum, known for its distinctive aroma, flavor, and potential health benefits
Herbs Spices Research: Moderate

Scientific Name

Cinnamomum species (primarily C. verum, C. cassia, C. burmannii, C. loureiroi)

Also Known As

Cinnamon Ceylon Cinnamon Cassia Cinnamon Chinese Cinnamon Vietnamese Cinnamon

Benefits

  • May support healthy blood glucose metabolism
  • Contains antioxidants
  • May support healthy cardiovascular function
  • Traditionally used for digestive comfort
  • Has antimicrobial properties
  • Supports healthy inflammatory response

Common Forms

Sticks (quills) Ground powder Extract Capsules Essential oil Tea

Safety Notes

Generally recognized as safe when used in culinary amounts. Concentrated supplements may interact with medications including blood thinners, diabetes medications, and heart medications. Cassia cinnamon contains higher amounts of coumarin, which may cause liver toxicity when consumed in large amounts over time. Ceylon cinnamon contains much lower coumarin levels. Those with liver conditions should be cautious with high-dose cassia cinnamon. May cause allergic reactions in sensitive individuals. Consult healthcare practitioner before using therapeutic doses, especially if pregnant, nursing, taking medications, or have a medical condition.

Related Products

This ingredient is found in proprietary blends used in the following products:

Types of Cinnamon

Cinnamon Bark

The dried inner bark of Cinnamomum trees, the primary part used for spice and medicinal purposes

Herbs Spices Research: Moderate
Available Forms:
Ceylon Cinnamon Bark Cassia Cinnamon Bark Cinnamon Bark Powder Cinnamon Bark Extract Cinnamon Bark Oil

Cinnamon Leaf

The leaves of Cinnamomum trees, used to produce cinnamon leaf oil and some traditional medicines

Herbs Spices Research: Limited
Available Forms:
Dried Cinnamon Leaf Cinnamon Leaf Oil