Ground Cinnamon

Ground cinnamon is a spice made from the inner bark of trees from the genus Cinnamomum. The bark is dried and then ground into a powder. It has a warm, sweet, and woody aroma and flavour.

Cinnamon is primarily used as a flavouring agent in a wide variety of foods, both sweet and savoury. Manufacturers add it to baked goods, desserts, curries, and spice blends to impart its distinctive taste and aroma. It is also sometimes used as a colouring agent.

Cinnamon is not considered a food additive and does not have an E-number. It is widely consumed as a spice. Some research has explored potential health effects, but evidence is mixed and often based on high-dose studies. The European Food Safety Authority (EFSA) has evaluated coumarin, a compound found in cinnamon, and set a tolerable daily intake (TDI) for it, but this is not a specific limit for cinnamon itself. Consuming large amounts of cinnamon, particularly certain varieties like cassia, may lead to excessive coumarin intake.