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Source
Not animal-derived
Allergen
No
Role in food
Cinnamon is primarily used as a flavoring agent in a wide variety of foods. …
What it is
Cinnamon is a spice made from the inner bark of trees from the genus Cinnamomum. The bark is dried and ground into a powder or used as small sticks. It has a warm, sweet, and woody aroma and flavor.
Why it's used
Cinnamon is primarily used as a flavoring agent in a wide variety of foods. It is common in baked goods, cereals, beverages, and desserts. It can also be used in savory dishes, particularly in spice blends.
Health notes
Cinnamon is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Some studies suggest potential benefits for blood sugar management, but more research is needed. The WHO/IARC has not classified cinnamon as a carcinogen. While generally safe in typical food amounts, excessive intake of certain types of cinnamon, particularly Cassia cinnamon, may contain coumarin, which can be harmful in large doses.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.