Cinnamon

The familiar spice is dried inner bark from trees in the genus Cinnamomum. It is sold as rolled bark sticks, called quills, or ground into powder.

No. Ceylon cinnamon comes from Cinnamomum verum, also known as C. zeylanicum. Cassia and other commercial cinnamons come from related species, so the name cinnamon does not identify just one tree species.

The peeled inner bark curls as it dries. Processors fit thin bark pieces together and fill the hollow with smaller pieces to make a layered quill.

In Ceylon cinnamon cultivation, growers cut stems low and harvest their bark. The established plant produces new shoots that can be harvested later; repeated production depends on this managed regrowth.

Aromatic oils in the bark contain cinnamaldehyde, an important contributor to its familiar smell and flavour. The composition of the oils varies among cinnamon types and plant parts.

No. Ground cinnamon blends into foods, while whole quills can flavour drinks or dishes as they cook. Cinnamon is traded in whole quills, cut pieces and powder.

No. NCCIH considers normal food-spice amounts likely safe, but larger amounts or prolonged use can cause problems. Cassia may contain substantial coumarin, which can be a concern for sensitive people, especially those with liver disease; Ceylon cinnamon generally contains much less.

NCCIH warns that the cinnamon challenge can cause serious harm. Cinnamon intended to flavour food should not be eaten as a mouthful of dry powder.