Cinnamon And Sea Salt

Cinnamon is a spice made from the dried inner bark of several trees in the Cinnamomum genus, typically ground into a powder. Sea salt is produced by evaporating seawater, leaving behind sodium chloride and trace minerals.

This combination is primarily used as a flavor enhancer in a variety of foods. Cinnamon adds a warm, sweet, and sometimes spicy aroma, while sea salt provides a savory balance and can intensify other flavors. It is often found in baked goods, snacks, and cereals.

Both cinnamon and sea salt are generally recognized as safe (GRAS) by the FDA when used in food. Cinnamon is considered safe at typical intake levels, though some varieties contain coumarin, which can be a concern at very high doses. JECFA has evaluated cinnamon. Sea salt is mostly sodium chloride, and while essential, high intake of sodium is a public health concern, with the FDA Daily Value for sodium set at 2,300 mg. JECFA has evaluated sodium chloride.