Cinnamon Paste

Cinnamon paste is a concentrated form of cinnamon, made from ground cinnamon bark mixed with a small amount of water or oil to create a smooth, pliable consistency. It is derived from the inner bark of several species of trees from the genus Cinnamomum, native to South Asia and Southeast Asia.

Manufacturers use cinnamon paste primarily as a flavouring agent, imparting the warm, sweet, and spicy notes characteristic of cinnamon. It is often found in confectionery, baked goods, desserts, and beverages, where it contributes a distinct aroma and taste.

Cinnamon and its extracts are not listed as authorised food additives on the Register of Food Additive Authorisations in the UK. Therefore, cinnamon paste is used as a flavouring ingredient rather than a regulated additive. Some research has explored potential health benefits of cinnamon, such as effects on blood sugar, but evidence is mixed and further high-quality studies are needed. The WHO/IARC has not classified cinnamon as carcinogenic to humans. Typical dietary intakes are unlikely to pose a risk.