Cinnamon Nutmeg
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What it is
Cinnamon comes from the inner bark of trees in the genus Cinnamomum. Nutmeg is the seed of the evergreen tree Myristica fragrans. Both are dried and ground into a powder for use as a spice. They are known for their warm, sweet, and slightly bitter flavors.
Why it's used
Cinnamon and nutmeg are widely used as flavorings in baked goods, desserts, and beverages. They add warmth and spice to products like cookies, cakes, pies, and hot drinks. Manufacturers use them to enhance the overall taste profile of sweet and savory foods.
Health notes
Cinnamon and nutmeg are generally recognized as safe (GRAS) by the FDA when used as food ingredients. Both spices contain compounds that have been studied for potential health effects, but evidence from peer-reviewed reviews is mixed and more research is needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated these spices. Coumarin, a compound found in cinnamon, can be harmful in very large amounts, but typical dietary intake from food is not a concern.
Allergen info
Cinnamon and nutmeg are not among the 9 FDA major allergens. They do not contain gluten.