Cinnamon And Salt

Cinnamon is a spice derived from the dried inner bark of certain trees in the Cinnamomum genus, used whole or ground. Salt, or sodium chloride, is a mineral obtained from evaporated seawater or mined deposits, then refined for food use.

Cinnamon is primarily used as a flavor enhancer, adding a warm, sweet, or spicy taste to foods like baked goods, desserts, and cereals. Salt is widely used to enhance flavor and as a preservative, found in nearly all processed foods, including snacks, breads, and prepared meals.

Both cinnamon and salt are considered Generally Recognized As Safe (GRAS) by the FDA. At typical intake levels, cinnamon is generally considered safe. High intake of sodium from salt is associated with increased blood pressure, a risk factor for heart disease; the FDA Daily Value for sodium is 2,300 mg. JECFA has evaluated both ingredients and did not set numeric limits (ADI not specified) for either.