Cinnamon
About Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees of the genus Cinnamomum, in the laurel family. The two main commercial kinds are Ceylon or true cinnamon, Cinnamomum verum, native to Sri Lanka, and cassia, from Cinnamomum cassia and related species grown in China and Southeast Asia. Cinnamon was prized in the ancient world. Its flavor and aroma come mainly from cinnamaldehyde, along with eugenol and other compounds in the essential oil. Cinnamon has been studied for blood sugar regulation, and meta analyses of randomized trials report modest improvements in fasting glucose and insulin sensitivity in some groups, but trial quality varies and results are inconsistent. Cassia contains substantial amounts of coumarin, which can cause liver toxicity in sensitive people at high intakes, and European food authorities have set a tolerable daily intake for coumarin, whereas Ceylon cinnamon contains very little. Cinnamon extracts show antimicrobial properties in laboratory studies, and concentrated cinnamon oil can irritate the mouth, throat and skin.
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