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 cut or ground into pieces or powder. It has a warm, sweet flavor and aroma.

Cinnamon is primarily used as a flavoring agent in a wide variety of foods, especially baked goods, desserts, and breakfast items. Manufacturers add it to enhance sweetness and provide a characteristic warm, spicy taste. It is commonly found in cookies, cakes, breads, and cereals.

Cinnamon is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food ingredient. It is widely used in typical food amounts. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated cinnamon and its compounds. Some research suggests potential benefits, but more evidence is needed. High doses of certain compounds found in cinnamon, particularly coumarin, can be harmful to the liver, but typical dietary intake is unlikely to cause problems.