Ingredient

Makara Cinnamon

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Source
Not animal-derived
Allergen
No
Role in food
Makara cinnamon is primarily used as a spice and flavoring agent, imparting a warm, …

What it is

Makara cinnamon, also known as Ceylon cinnamon or 'true' cinnamon, is derived from the inner bark of the *Cinnamomum verum* tree, native to Sri Lanka. The bark is carefully peeled, dried, and then rolled into quills or ground into a powder.

Why it's used

Makara cinnamon is primarily used as a spice and flavoring agent, imparting a warm, sweet, and woody aroma and taste. It is commonly found in baked goods like breads and pastries, desserts, breakfast items, and beverages.

Health notes

Makara cinnamon is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of antioxidants and has been studied for potential effects on blood sugar and inflammation, though research is ongoing and results can be mixed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated cinnamon, but they have not set specific numerical limits for its consumption as a food ingredient.

Allergen info

Makara cinnamon is not one of the nine major allergens recognized by the FDA. It does not contain gluten.

Products containing Makara Cinnamon

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.