Cassia
Also known as: chinese cinnamon
Cassia cinnamon contains substantially more coumarin than Ceylon ("true") cinnamon. EFSA established a tolerable daily intake (TDI) of 0.1 mg coumarin/kg bw/day; high regular intake of cassia (e.g., heavy daily supplementation) can exceed it and may cause hepatotoxicity in sensitive individuals.
What it is
Bark of Cinnamomum cassia (Chinese cinnamon) – the most common 'cinnamon' sold in the U.S.; high in coumarin.
Spice, flavoring.
Why it's flagged
- coumarin – potential hepatotoxicity at high regular intake
- may exceed EFSA TDI in heavy users
What regulators actually say
"The CONTAM Panel established a TDI of 0.1 mg/kg bw/day for coumarin... Cinnamomum cassia... can be a major source of coumarin in food."
"Spices and other natural seasonings and flavorings that are generally recognized as safe... Cassia, Chinese; Cassia, Padang or Batavia; Cassia, Saigon."
Regulatory status
United States — FDA
GRAS spice (21 CFR 182.10).
European Union — EFSA
Coumarin TDI of 0.1 mg/kg bw/day (EFSA, 2008); EU Regulation (EC) 1334/2008 sets coumarin maximum levels in foods.
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