Ceylon Cinnamon
Ceylon cinnamon is a whole-food spice with very low coumarin content compared to cassia cinnamon (which EFSA flagged for liver-toxic coumarin levels at high intakes). Choosing Ceylon over cassia substantially reduces coumarin exposure.
What it is
Inner bark of Cinnamomum verum (true/Ceylon cinnamon), distinct from cassia cinnamon.
Spice and flavoring with a sweet, mild flavor profile.
Why it's flagged
- low coumarin content (much lower than cassia cinnamon)
What regulators actually say
"Spices and other natural seasonings... Cinnamon (Cinnamomum spp.) - generally recognized as safe."
"EFSA established a TDI of 0.1 mg/kg bw/day for coumarin... cassia cinnamon contains substantially more coumarin than Ceylon cinnamon."
Regulatory status
United States — FDA
GRAS as a spice (21 CFR 182.10).
European Union — EFSA
Permitted; EFSA TDI for coumarin 0.1 mg/kg bw/day. Ceylon cinnamon is much lower in coumarin than cassia.
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