Ingredient

Is Cinnamon Real Food?

Approved

Cinnamon is a fragrant spice obtained from the inner bark of several tree species from the genus Cinnamomum. The bark is harvested, dried, and naturally curls into quills or sticks, which can then be used whole or ground into a fine powder. It's known for its warm, sweet, and woody aroma.

Why it’s in your food

The manufacturer’s reason.

Cinnamon is primarily used by food manufacturers as a flavor enhancer, providing a distinct warm and sweet spice note to a wide array of products. It's common in baked goods, cereals, desserts, and some savory dishes.

Community scan data

How it shows up in the wild.

Found in 3 productswe’ve analyzed.

3

Rated Clean

0

Caution

0

Flagged

Where to find it

Products containing Cinnamon.

3 products in our database.

FAQ

Frequently asked questions.

Where does cinnamon come from?
Cinnamon comes from the bark of specific trees, mainly Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). These trees are native to various regions, including Sri Lanka, Indonesia, China, and Vietnam, where the bark is carefully peeled and dried.
Are there different types of cinnamon?
Yes, there are several types, with Ceylon (true) cinnamon and Cassia cinnamon being the most common. Ceylon cinnamon is milder and more delicate, while Cassia cinnamon is stronger, spicier, and more robust in flavor. Most cinnamon sold in North America is Cassia.
Was cinnamon common in Italian cooking?
Yes, cinnamon has a long history in Italian cooking, especially in pastries, desserts, and certain regional savory dishes. Nonna would have certainly had cinnamon in her spice cabinet, using it for traditional sweet treats like biscotti or spiced fruit.

Check your own pantry.

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