Cinnamon (Kayu Manis)
spice
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods. The characteristic aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.
Conditions addressed
How to use
- Add to meals during cooking, brew as tea, or mix into warm water with honey.
- Use ¼–1 tsp per serving.
Pregnancy, Breastfeeding & Children
Pregnancy
Use CautionCulinary seasoning amounts (especially true Ceylon cinnamon) are considered safe; medicinal/concentrated doses of Cassia cinnamon are best limited due to coumarin content, which in large amounts may affect the liver and has a mild blood-thinning reputation.
Breastfeeding
Likely SafeNormal culinary use is considered compatible with breastfeeding.
Children
Likely SafeCulinary amounts are fine for children; avoid concentrated supplements and be aware Cassia cinnamon's coumarin content adds up with regular heavy use.
Interactions & contraindications
Diabetes medications
Cassia cinnamon may lower blood sugar; monitor glucose closely with regular high-dose use.
Liver-metabolized medications
High-dose cassia cinnamon contains coumarin, a liver-stressing compound.