Cinnamon (Cinnamonum aromaticum)

Cinnamon is a spice obtained from the inner bark of several tree species and is used in both sweet and savory foods.¹ Most cinnamon sold in the United States is in the form of sticks or ground powder and is grown in China, Vietnam, and Indonesia.³

Cinnamon contains cinnamaldehyde, a phytochemical that may fight viruses, lower blood sugar and cholesterol as well as protect against neurodegenerative diseases.¹⁰ A study comparing the antioxidant level of spices ranked cinnamon as number two for its potency, right behind cloves.⁸ Besides showing promise for promoting better glycemic control and reducing total cholesterol, it is also being studied as improving hormone imbalances in women of reproductive age.⁸

Coumarins are naturally occurring plant compounds found in cinnamon that have strong anticoagulant properties; therefore, it should not be used in patients taking a blood thinner. Excessive amounts of this compound may also have a toxic effect on the liver.¹¹ Up to one teaspoon of cinnamon a day is safe for daily consumption for most individuals. Supplement form should not be consumed during pregnancy or breastfeeding due to inconclusive data.⁸

Culinary uses include using it in baked goods, beef curries, smoothies, and hot and cold teas.