Cinnamon Seasoning

Cinnamon is a spice made from the inner bark of trees from the genus Cinnamomum. The bark is dried and then ground into a powder or used as small sticks. It has a warm, sweet, and woody aroma and flavor.

Cinnamon is primarily used to add flavor to a wide variety of foods, both sweet and savory. It is commonly found in baked goods, cereals, desserts, and beverages. It can also be used in spice blends and rubs for meats.

Cinnamon is generally recognized as safe (GRAS) by the FDA for use as a food flavoring. Some studies suggest cinnamon may have antioxidant and anti-inflammatory properties. However, large amounts of cinnamon, particularly cassia cinnamon, contain coumarin, which can be harmful to the liver in sensitive individuals. Regulatory bodies like EFSA have evaluated coumarin levels in foods.