Cinnamon is a spice made from the dried bark of Cinnamomum trees; cassia cinnamon is the most common type in North America, and Ceylon is known as "true" cinnamon. As a supplement it is promoted mainly for diabetes and weight loss, but NCCIH says research does not clearly support it for any health condition.
Also known as: cassia cinnamon, Ceylon cinnamon, Cinnamomum verum, Cinnamomum cassia.
Cinnamon has no intake value or upper limit, and NCCIH gives no standard amount. NCCIH notes that labels may not say which species or plant part a product uses, and these differ in chemical makeup.
It is sold in the US as a dietary supplement. Under the 1994 dietary supplement law (DSHEA), FDA does not approve dietary supplements before they are marketed, and the maker, not FDA, is responsible for safety and labeling.
What NCCIH says: there have been many studies of cinnamon, especially for diabetes, but they are hard to interpret because it is often unclear which species or plant part was tested. It is unclear whether cinnamon helps diabetes or weight loss; better research is needed.
Safety, per NCCIH: cinnamon is likely safe in the amounts used in food. Larger amounts or long use are sometimes linked to stomach problems or allergic reactions. Cassia cinnamon contains coumarin, which has been linked to liver problems; most cassia does not contain enough to matter, but some products are high in coumarin, and long use could be an issue for sensitive people such as those with liver disease. Ceylon cinnamon in larger amounts is considered unsafe in pregnancy. If you take diabetes medicine or any other medicine, ask your clinician first.
We could not find a single published half-life or time to peak for cinnamon that applies to a supplement dose, so we do not list one. Herbal products are mixtures of many plant compounds, so no single figure would describe them.
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