Cinnamon: From Kitchen Cabinet Spice to Functional Medicine

Cinnamon: Just a Spice or a Powerful Herbal Ingredient?

Cinnamon is an aromatic spice obtained from the inner bark of several trees belonging to the Cinnamomum genus. It is commonly used in cooking, beverages and traditional herbal practices. Cinnamon contains naturally occurring compounds such as cinnamaldehyde, which gives it its characteristic aroma and flavour.

Types of Cinnamon

The two commonly discussed types are:

• Ceylon cinnamon (Cinnamomum verum) - often called “true cinnamon.”

• Cassia cinnamon (Cinnamomum cassia and related species) - commonly sold as cinnamon and generally more widely available.

• One important difference is coumarin, a naturally occurring compound found in much higher amounts in cassia cinnamon than in Ceylon cinnamon.

How Cinnamon Is Used as an Herb:

• Cinnamon tea: A small cinnamon stick can be steeped in hot water to make a fragrant herbal drink.

• Cooking

• Cinnamon powder: Ground cinnamon is convenient for adding small amounts to food and drinks.

• Traditional herbal preparations: Cinnamon has traditionally been used in various systems of herbal medicine, particularly for digestive complaints and general wellness.

• Flavouring: Cinnamon is widely used to flavour tea, coffee, milk-based drinks and other beverages.

• Cinnamon oil: Cinnamon essential oil is used mainly for fragrance and flavouring. It is highly concentrated and should not be consumed casually.

Protential Bemnefits

• May support healthy blood sugar levels

• Rich in antioxidants

• May have anti-inflammatory properties

• May support heart health

• Antimicrobial properties

• May support digestion

• Potential cognitive benefits

• Oral-health research

• Weight-management research

• Cinnamon Stick vs Cinnamon Powder

Bad Side / Possible Side Effects:

Cinnamon is generally safe as a food spice, but large amounts or prolonged high intake can cause problems.

1. Liver concerns: Cassia cinnamon can contain relatively high levels of coumarin. Regularly consuming large amounts may be harmful to the liver in susceptible people.

2. Mouth irritation: Eating large quantities of dry cinnamon powder can irritate the mouth and throat.

3. Allergic reactions: Some people may develop skin or mouth irritation or an allergic reaction.

4. Blood sugar may become too low: Because cinnamon may have some glucose-lowering effects, taking large amounts alongside diabetes medication could potentially contribute to low blood sugar.

Conclusion: However, more cinnamon is not necessarily better. Large or prolonged amounts—particularly cassia cinnamon because of its coumarin content—may carry risks. Cinnamon should be viewed as a food/spice, not as a replacement for medical treatment.