Contains Less Than 2 % Of Each Of The Following: Cinnamon

Cinnamon is a spice made from the inner bark of trees belonging to the genus Cinnamomum. The bark is dried and then ground into a powder or cut into strips. It has a warm, sweet, and woody aroma and flavor.

Cinnamon is primarily used as a flavoring agent in a wide variety of foods, both sweet and savory. Manufacturers add it to baked goods like cakes and cookies, breakfast items like cereals and oatmeal, and beverages like coffee and tea. It can also be used in spice blends and some meat dishes.

Cinnamon is generally recognized as safe (GRAS) by the FDA for use as a food flavoring. While some studies suggest potential health benefits related to blood sugar and cholesterol management, the evidence is not conclusive. The European Food Safety Authority (EFSA) has evaluated coumarin, a compound found in cinnamon, and set a tolerable daily intake level, but this is not a US regulatory limit. High intake of certain types of cinnamon, particularly cassia, may lead to excessive coumarin consumption, which can be harmful to the liver.