Cinnamon contains a molecule called coumarin,[1][2][3][4] which is potentially toxic to humans if ingested in high amounts.[5][6][7][8] Research has shown that different types of cinnamon contain different amounts of coumarin. For example, Cinnamomum cassia (“Chinese cinnamon”) typically contains far greater quantities of coumarin than Cinnamomum zeylanicum (also called Cinnamomum verum or “Ceylon cinnamon”).[9][4] However, because some cinnamon products found in food stores contain a blend of different types of cinnamon, there can be wide variability in the coumarin content of different cinnamon-containing products.[2][9][4][5]
Do different types of cinnamon contain different amounts of coumarin?
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•Last Updated: May 16, 2025
Different types of cinnamon contain varying amounts of coumarin, and Cinnamomum cassia has significantly higher levels than Cinnamomum zeylanicum. Additionally, cinnamon products may contain blends of different types, which leads to variability in coumarin content.