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Cinnamon at a Glance
Cinnamomum verum, often called Ceylon or true cinnamon, is an evergreen tree in the Lauraceae family. The familiar spice is made from the inner bark.
Ceylon Versus Cassia
Several species are sold as cinnamon. Cassia types such as Cinnamomum cassia or related species generally contain more coumarin than C. verum. This matters when cinnamon is used frequently or in large medicinal amounts.
Culinary and Traditional Use
Cinnamon is widely used in food, beverages and traditional digestive or warming formulas. Culinary history does not establish treatment for diabetes or infection.
Research
Clinical studies have explored cinnamon for blood-glucose and lipid markers, with mixed results and variable species, doses and preparations. Cinnamon should not replace diabetes medication or monitoring.
Safety
Food amounts are generally safe. High, repeated intake of coumarin-rich cassia cinnamon can pose liver concerns in susceptible people. Concentrated products may also lower blood glucose and interact with diabetes medicines. Cinnamon essential oil is highly concentrated and can irritate skin and mucous membranes.
Folklore
Cinnamon is associated in many folk traditions with warmth, prosperity, attraction and protection.
Bottom Line
Cinnamon is a major culinary spice, but species matters. Ceylon cinnamon and cassia differ meaningfully in coumarin exposure. For educational purposes only.