Overview
About Cinnamon
Cinnamon is high in salicylates, so people on a low-salicylate diet often react to it even in the small amounts used in baking, oatmeal and coffee.
A separate, unrelated point worth knowing: most supermarket cinnamon is cassia, which is high in coumarin, while Ceylon (true) cinnamon has far less. That matters if you take cinnamon daily or as a supplement rather than an occasional sprinkle.
Sensitivities
How Cinnamon scores
Watch for
What trips people up
- High in salicylates, a common hidden trigger in cinnamon toast, chai, oatmeal and baked goods
- Most ground cinnamon sold is cassia, which is high in coumarin; Ceylon (true) cinnamon contains roughly 250 times less
- Coumarin only becomes a real concern with daily or supplement-level cassia, not an occasional pinch
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Cinnamon
Is cinnamon high in salicylates?
Yes. Cinnamon is graded high in salicylates, which is why it can be a trigger on a low-salicylate diet. Because it turns up in coffee, baking and spice blends, the amount adds up more than people expect.
What is the difference between cassia and Ceylon cinnamon?
Cassia is the common, cheaper cinnamon and is high in coumarin (around one percent), while Ceylon or true cinnamon has roughly 250 times less. Coumarin is linked to liver stress at high intake, and a single teaspoon of cassia can reach a small adult tolerable daily intake, so Ceylon is the safer pick for daily or supplement use.
Is a little cinnamon in coffee a problem?
For coumarin, an occasional sprinkle is not a concern; the coumarin issue only applies to daily cassia or supplements. For salicylate sensitivity, even small amounts can contribute, so lower-salicylate warm spices like coriander or saffron are gentler alternatives.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.