Cinnamon
A warm, sweet spice made from the dried inner bark of cinnamon trees, sold as sticks or ground.
- Baking ingredients and additives
Also called: ground cinnamon, cassia
Most cinnamon sold in North America is cassia, which is bold and spicy. Ceylon cinnamon, sometimes called true cinnamon, is milder and more floral. Cassia contains much more coumarin, so Ceylon is often recommended for people who eat a lot of cinnamon.
Ground cinnamon loses aroma over time, so it is best used within about a year. Cinnamon sticks are used to infuse milk, syrups and cider.
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Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Cinnamon: Usefulness and Safety, National Center for Complementary and Integrative Health (NIH)
- Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States, U.S. Environmental Protection Agency HERO database (Wang et al., Journal of Agricultural and Food Chemistry, 2013)
- Prairie Fare: Don't Forget Your Spices, North Dakota State University Extension
- Cinnamon (Q28165), Wikidata