cinnamon
Herbs & Spices
Is cinnamon high in tyramine?
Is cinnamon high or low in tyramine? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
Related checkers
Compare cinnamon across criteria
Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
- Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- Ripeness affects tyramine - choose less ripe fruits
Sensitivities
What cinnamon contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where cinnamon fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know 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.
Watch for
- 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
Explore related in Herbs & Spices
Compare similar foods to build a personalized list of swaps that work for your system.
Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
View all safe options
These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is cinnamon high in Tyramine?
Tyramine: low signal for most people.
Can I still eat cinnamon if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Salicylates, Low Salicylate, and FODMAPs next for a fuller picture.