Description
Description
Z Natural Foods is dedicated to providing our customers with a diverse range of high-quality herbs and spices in their most versatile forms. Our warm, sweet, spicy cinnamon powder exemplifies our commitment to quality.
This undervalued ingredient is not just a warm and comforting secret to a wonderful fall evening; it also elevates some of the most delectable culinary treats from ordinary to extraordinary. Cinnamon truly is the universal spice.
Today, we aim to answer some of the most frequently asked questions about this versatile product and cinnamon in general, so you have all the information you need to make an informed purchase decision.
1) Is cinnamon bark an herb or spice?
To answer this question, it is essential to understand some of the general primary differences between herbs and spices. While most people use these terms interchangeably, they are not the same thing. Keep in mind that there are always exceptions to the rules.
- Herbs are fresh or dried leaves (the green, leafy parts) of non-woody plants. Their taste can range from sweet to peppery, with a strong yet delicate profile that offers an uplifting sensation characteristic of cooler climates. Herbs are best used when fresh or properly dried to preserve their flavor profile and medicinal compounds, as prolonged heat exposure diminishes their potency. For this reason, they are often used in larger quantities and towards the end of the cooking process. On the other hand….
- Spices generally come from seeds, berries (not all berries are spices), bark, and roots, often from tropical plants that almost always offer a stronger, more pungent flavor profile and a deep, warming sensation. Spices can add distinct notes such as earthiness, heat, nuttiness, or sweetness; so, much smaller quantities are needed. Whole spices tend to hold their flavor much longer than powdered versions. However, when stored properly, powdered spices have a long shelf-life. Therefore, they are added to food at the beginning of the cooking process to create a deep, rich flavor.
So, in simple terms, cinnamon is a spice.
2) When referring to cooking with spices, what is the technique known as “blooming” and what is its purpose?
Blooming involves briefly heating spices in ghee or oil before adding other ingredients, releasing their essential oils. The purpose is to unlock the flavor compounds, eliminate the dusty texture, and distribute the aromas throughout the dish.
In simple terms, the heat opens the cell structure of the spices and “wakes up” the essential oils. In essence, this process intensifies the flavor, creates a better mouthfeel, and a lasting aroma because the fat coats the tongue, allowing the compounds to linger on your taste buds.
3) What is the relationship between fats and the bioavailability of compounds found in spices?
Many volatile aromatic compounds thrive in a fatty acid environment as they dissolve in fats rather than evaporate in water. These aromatic flavor compounds are oil-soluble and only release their full potential when exposed to fat and heat. Fats delay the release of the aromatics, ensuring a deeper, more sustained palate-pleasing experience. This technique amplifies their aromas and disperses their flavors evenly throughout the entire dish, creating an unchallenged flavor base.
Furthermore, we clearly understand the bioavailability-enhancing benefits of food, herbs, and spices when fats are present. We have discussed this topic in several of our Mediterranean lifestyle articles, including enhancing lycopene bioavailability in tomatoes when cooked with olive oil, and in our herbal ally series about bacopa and gotu kola; ghee is a staple in Ayurveda for enhancing the bioavailability of medicinal herbs.
Here is a brief explanation of the science behind how spices, fats, and heat activate flavors. Aromatic molecules (such as terpenes and essential oils) are typically trapped within resinous plant cell walls. When whole or ground spices are exposed to fat and heat, something magical happens. The heat evaporates any moisture in the spice, rupturing the cell walls and releasing the oils.
4) What is the difference between a culinary and medicinal spice?
While all spices can be considered both culinary and medicinal, the primary differences between them come down to the two P’s: Potency and Purpose. Again, in simple terms, the use of culinary spices focuses on taste and flavor profile, as all that is needed is between a pinch and a teaspoon to create a flavor party on your taste buds. However, using spices as “medicine” involves either extraction processes or the use of a large amount of powdered or whole spices to provide a concentrated, high-dose of their active compounds. However, consistency of spices in your diet is where the real medicinal benefits happen. Some common examples are turmeric in Indian cuisine, garlic in Italian cuisine, ginger in Asian cuisine, rosemary and thyme in Greek cuisine. Therefore, for clarity, you are getting medicinal qualities from the culinary use of spices, just in smaller amounts, and when used consistently, that culinary dose becomes medicinal.
5) What are some of the potent compounds derived from cinnamon?
If you have read any of my articles or product descriptions, you already know that I am a big fan of polyphenols, compounds found in foods that have been shown to improve health and longevity. I believe that polyphenols should be the cornerstone of the human diet if you are looking to support and maintain great health. However, polyphenols are just one of many groups of broad-spectrum compounds. While cinnamon has a diverse profile of polyphenols and antioxidants like Procyanidins, Catechins, and Epicatechins, it is an extraordinary source of a highly specific, stable subclass of plant flavonoids called A-type procyanidins. What makes them structurally unique is that their building blocks (catechins and epicatechins) are joined together by two bonds rather than one.
These plant polyphenols are known for four specific actions.
- Blood sugar modulation: This action occurs through AKT-eNOS activation (enhancing insulin activity), hIAPP Inhibition (protecting pancreatic beta-cells from cytotoxic damage), and enzyme regulation (inhibiting enzymes involved in carbohydrate breakdown, thereby reducing glucose absorption and lowering postprandial (after-meal) blood sugar).
- Modulates the inflammatory response by suppressing specific inflammatory pathways, including COX-2, NF-κB, and AP-1, that are associated with metabolic syndrome.
- Anti-Proliferative Properties: Procyanidin B2-enriched fractions act as proteasome inhibitors, thereby decreasing anti-apoptotic markers and inducing apoptosis.
- Reducing Amyloid Plaque by inhibiting the aggregation and formation of beta -amyloid plaques and tau tangles
However, one of the primary active constituents (an organic compound) that gives cinnamon its flavor, aroma, and antimicrobial properties is cinnamaldehyde (specifically, trans-cinnamaldehyde). It is a naturally occurring organic compound classified as a phenylpropanoid (a compound synthesized by amino acids and is essential for plant survival and structural integrity). It makes up approximately 90% of the essential oil profile of cinnamon bark.
Cinnamaldehyde's benefits arise from various mechanisms of action.
- It is believed that AMPK-mediated pathways drive the metabolic and glucose-modulating effects of cinnamon by triggering upstream kinase cascades that promote catabolic processes, such as fat burning.
- It is also believed that cinnamaldehyde affects the inflammatory process by blocking inflammatory enzymes and suppressing specific proteins (such as TNF-alpha and C-reactive protein).
- Cinnamon inhibits the degradation of its inhibitory proteins (such as IκBα), thereby preventing NF-κB from translocating to the nucleus and triggering the release of inflammatory cytokines. In simple terms, cinnamon acts as a natural anti-inflammatory by preventing certain proteins from being broken down. This protective mechanism traps inflammatory signals within the cell, preventing them from triggering the body's inflammatory response.
6) What is the difference between Ceylon & Cassia cinnamon?
In simple terms, there is Ceylon cinnamon, which is also known as true cinnamon. At the other end, there is Cassia cinnamon, which accounts for around 90% of all cinnamon sold in grocery stores. They represent two distinct varieties of cinnamon, each having unique flavor profiles and essential oil compositions.
Cassia has a bold, spicy-sweet, and pungent flavor profile, resulting from its roughly 70% Cinnamaldehyde content—Ceylon’s 60% produces a light, sweet flavor with a crisp citrus undertone.
However, the controversy lies in the compound coumarin, which is found at a level 250 times higher in the cassia variety; 1% versus 004%.
Ceylon cinnamon is designated as the “true cinnamon” because it is the original species historically cultivated in Sri Lanka (formerly Ceylon) and is the authentic, traditional spice recognized by botanists. Its Latin name, Cinnamomum verum, literally translates to "true cinnamon". Because of its undetectable levels of coumarin and its slightly lower Cinnamaldehyde content, Ceylon has a great safety profile and unmatched flavor profile.
7) What is coumarin and why is there so much controversy surrounding it?
Coumarin is a fragrant organic compound classified as a lactone (flavor and aroma compounds), found not only in all cinnamon but also in many other common foods, occurring naturally in trace amounts such as strawberries, apricots, cherries, and honey, just to name a few. That said, it is believed that Coumarin (specifically in cassia) is hepatotoxic and can pose a mild risk of liver damage when consumed in excessive amounts, and is fully reversible once consumption stops.
Normally, we would argue against opinions like this, saying they are based on reductionist thinking and look only at the compound in its isolated form rather than as part of a whole-food matrix. However, in this case, it seems that Coumarin poses a small toxicity risk even when present in the whole-food matrix. We say small risk because it is believed that its toxicity depends entirely on the total dose ingested, rather than on its physical state. As the expression goes, “The difference between a drug and poison is the dosage.”
While Coumarin, as an isolate, is banned in the USA, the FDA has not set specific guidelines for daily consumption from food. Instead, it relies on European food safety standards that set a limit of no more than 0.1 milligrams per kg of body weight. Therefore, if someone weighs 100 kilograms, they can safely consume 100 milligrams. It should also be noted that hepatotoxicity mainly occurs with chronic overconsumption. At the same time, short-term exceedances of this value are considered mostly harmless. For reference, about 1 tsp of cinnamon contains 8-12 milligrams of Coumarin. So, you would need to consume a lot of cinnamon to be concerned about toxicity. This is exactly why the general concept of “plant poisons” like lectins causing health issues is nothing more than reductionist thinking nonsense.
Here are some interesting facts about Coumarin.
- Coumarin itself doesn't thin blood. However, when it is altered by fungal breakdown in spoiled plants, it acts as a powerful blood thinner, which led to the development of anticoagulant medications like warfarin (Coumadin). According to goodRX, “In some patients, warfarin can trigger an immune-mediated or toxic reaction. If liver injury occurs, it usually develops within the first 3 to 8 weeks of starting the medication. It resolves quickly once the drug is stopped.”
- Humans are significantly more resistant to the potential toxic effects of Coumarin than rodents, and severe liver injury in humans is rare, occurring primarily at high medicinal doses or in a small percentage of genetically sensitive individuals. However, rats and mice are more vulnerable because they metabolize coumarin primarily into a highly toxic and unstable intermediate compound called coumarin 3,4-epoxide, which is strongly linked to liver damage and cancer in rodents.
Others, like nutritional researcher and writer Alex Leaf, believe that coumarin is not toxic to the human liver because humans produce mostly the non-toxic 7-HC metabolite, which rapidly degrades and does not accumulate in the liver. In simple terms, when the liver processes coumarin, it creates two primary breakdown pathways. The toxic route creates chemicals (o-HPA and o-HPAA) that can cause liver damage. The safe route creates a chemical called 7-HC, which is completely harmless. Therefore, he believes that humans are safe because they produce mostly the non-toxic 7-HC metabolite. However, caution is warranted for people with liver conditions that may impair their metabolic pathways.
8) What are some of the lesser-known uses of cinnamon?
It seems that for many years, casinos have been pumping strong scents of essential oils through the air vents to energize, motivate, and provide comfort to your gambling experience. Apparently, the scent of cinnamon is one of their top choices. While there is no exact figure, many top hotels prefer lighter, floral, citrus-based scents, but some use Cinnamon as a secondary, "spiced" mid-note to create a warm, inviting atmosphere. Believe it or not, the use of these various fragrances in gaming environments is supported by decades of behavioral research.
Previous studies conducted in Las Vegas showed that when slot machine areas were infused with pleasant, carefully balanced aromas, gamblers spent up to 45% more money or wagered significantly more than in unscented areas. However, it is a matter of balance, as casinos rotate these fragrances to avoid overpowering patrons while ensuring patrons associate a welcoming, memorable atmosphere with the resort. It is believed that this occurs via metabolic conversion to sodium benzoate. In simple terms, when inhaled, it interacts directly with olfactory receptors and the limbic system. At the same time, absorbed compounds are metabolized into sodium benzoate, which crosses the blood-brain barrier to stimulate hippocampal plasticity, improve memory, and increase attention.
In conclusion, spices provide unique compounds with potent benefits. I hope that I have clearly answered your most frequently asked questions and cleared up any misconceptions regarding cinnamon. Modern research confirms that cinnamon is a rich source of potent polyphenolic compounds and essential oils, which support the repair of stress-induced damage and help create a more balanced internal environment. When used appropriately, cinnamon combined with other spices can transform your food into medicine.
For more information about our cinnamon powders, go here:
The Author’s Bio
Michael Stuchiner is a Master Herbalist and proud graduate of The School of Natural Healing, and has worked in different areas of this field for over 25 years. He is a retired elite-level powerlifter who competed for 27 years. As an avid international traveler, he is passionate about using medicinal and tonic herbs, as well as foods traditionally found in local markets, in the 35 countries he has visited. Michael brings you his years of experience as a Master Herbalist, traveler, and athlete through the hundreds of articles he has written and his YouTube channel (A Master Herbalist Perspective). He is considered a true educator in this field. For more articles written by Mike, go here: Master Herbalist.
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