| Health / Plants and plant products |
Cinnamon
Used as a spice for thousands of years, cinnamon comes from the bark of various species of cinnamon trees. The leaves, flowers, fruits, and roots of cinnamon trees have also been used in cooking and for medicinal purposes. There are differences in the chemical composition of cinnamon products produced from different species or parts of cinnamon trees.
Bark, powder and dried flowers from Cinnamomum verum plant. Photo: Simon A. Eugster/Wikipedia
There are many types of cinnamon. Ceylon cinnamon (Cinnamomum verum), grown primarily in Sri Lanka, is known as “true” cinnamon. Cassia cinnamon (Cinnamomum aromaticum), grown in southeastern Asia, is the most common type sold in North America.
Cinnamon has a long history of use in traditional medicine in various parts of the world, including China, India, and Persia (Iran).
Today, cinnamon is promoted as a dietary supplement for diabetes or for irritable bowel syndrome or other gastrointestinal problems, as well as other conditions. Cassia cinnamon is promoted for topical use (application to the skin) as an insect repellent.
How Much Do We Know?
The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.
The barks of the species are easily distinguished when whole, both in macroscopic and microscopic characteristics. Ceylon cinnamon sticks (quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.
Indonesian cinnamon is often sold in neat quills made up of one thick layer, capable of damaging a spice or coffee grinder. Saigon cinnamon (C. loureiroi) and Chinese cinnamon (C. cassia) are always sold as broken pieces of thick bark, as the bark is not supple enough to be rolled into quills.
The powdered bark is harder to distinguish, but if it is treated with tincture of iodine (a test for starch), little effect is visible with pure Ceylon cinnamon; however, when Chinese cinnamon is present, a deep-blue tint is produced.
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico.
Cinnamon is often used in savoury dishes of chicken and lamb. In the United States and Europe, cinnamon and sugar are often used to flavour cereals, bread-based dishes such as toast, and fruits, especially apples; a cinnamon and sugar mixture (cinnamon sugar) is sold separately for such purposes. It is also used in Portuguese and Turkish cuisine for both sweet and savoury dishes.
Cinnamon can also be used in pickling, and in Christmas drinks such as eggnog. Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks and sweets. It is also one of "four sibling spices" (rempah empat beradik) essential in Malay cuisine aside from clove, star anise and cardamom.
There have been many studies of cinnamon, especially for diabetes. However, the results of the studies are difficult to interpret because it’s often unclear what type of cinnamon and what part of the plant were used.
What Have We Learned?
Studies done in people don’t clearly support using cinnamon for any health condition.
A 2019 review of 18 studies of cinnamon supplementation in people with diabetes suggested that cinnamon could reduce blood sugar but didn’t have a significant effect on hemoglobin A1C, which reflects blood sugar levels over a longer period of time.
However, it’s unclear whether these findings are meaningful because 10 of the studies didn’t identify the type of cinnamon used, and 8 of the studies were judged to be of low quality for other reasons.
It’s uncertain whether cinnamon is helpful for weight loss or for controlling blood levels of cholesterol and related lipids. There’s not enough evidence to show whether cinnamon is helpful for irritable bowel syndrome.
It’s unclear whether cassia cinnamon is effective as an insect repellent.
What Do We Know About Safety?
Cinnamon supplements appear to be safe when consumed in the amounts commonly used in foods as a spice or flavoring agent. Use in larger amounts or for long periods of time is sometimes associated with side effects, most commonly gastrointestinal problems or allergic reactions.
Cassia cinnamon contains a chemical called coumarin, which can be harmful to the liver. Some cassia cinnamon products contain high levels of this substance. In most cases, consuming cassia cinnamon doesn’t provide enough coumarin to cause significant problems. However, prolonged use of cassia cinnamon could be an issue for sensitive people, such as those with liver disease.
Little is known about whether it’s safe to use cassia cinnamon during pregnancy or while breastfeeding. Ceylon cinnamon may be unsafe for use during pregnancy if consumed in amounts greater than those commonly found in foods. Little is known about whether it’s safe to use Ceylon cinnamon during breastfeeding in amounts greater than those commonly found in foods.
Cinnamon should not be used in place of conventional medical care or to delay seeking care if you have health problems. This is particularly true if you have diabetes. (National Institutes of Health/Wikipedia)
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