About
Cinnamon oil is an essential oil steam-distilled from the bark or leaves of Cinnamomum verum (Ceylon cinnamon) or related Cinnamomum species; bark oil is dominated by cinnamaldehyde while leaf oil is richer in eugenol. It is used at trace levels in food and beverages worldwide as a natural flavouring agent.
Safety summary
At typical food-flavouring concentrations, cinnamon oil has a long history of safe use and is GRAS-recognised in the US; however, it naturally contains trace genotoxic-concern compounds including methyleugenol, safrole, and coumarin, which EFSA has flagged as substances of concern in its bark oil assessments. EFSA established a Tolerable Daily Intake (TDI) of 0.1 mg/kg bw/day for coumarin, and a small subset of individuals sensitive to coumarin may experience liver enzyme elevation at higher exposures. Cinnamaldehyde, the dominant bark-oil component, is a recognised skin and respiratory sensitiser.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| Health Canada (Canada) | Approved | Cinnamon-derived flavourings are permitted. The deliberate addition of coumarin to foods is prohibited; however, coumarin naturally present in cinnamon-derived ingredients is tolerated. Health Canada determined that coumarin levels naturally occurring in surveyed cinnamon products are not expected to pose a public-health concern at typical consumption levels.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Individual flavouring components of cinnamon oil (accounting for ~97% of GC peak areas) are authorised for use in food under Regulation (EC) 1334/2008, as adopted by Commission Implementing Regulation (EU) 872/2012. Bark and leaf oils from C. verum are authorised as animal-feed sensory additives (flavouring compounds) under Regulation (EC) 1831/2003. EFSA FEEDAP Panel noted methyleugenol, safrole, coumarin, 1,8-cineole, and camphor as substances of concern in the essential oil; uncertainty remains for long-lived animals due to styrene content, but no consumer safety concern was raised for food-use levels.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Cinnamon is a recognised natural spice and flavouring under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. No specific maximum limit is established for cinnamon oil as a flavouring ingredient; GMP applies. Apple and cinnamon infusion products have received FSSAI approval under the Non-Specified Food and Food Ingredients Regulations, 2017.source |
Who should approach with care
Research citations
- 1other. Survey on the Consumption of Cinnamon-Containing Foods and Drinks by the UK Population. food.gov.uk
- 2FDA. Food Additive Status List, 2026. fda.gov
- 3EFSA. Safety and efficacy of feed additives consisting of essential oils from the bark and the leaves of Cinnamomum verum J. Presl (cinnamon bark oil and cinnamon leaf oil) for use in all animal species (FEFANA asbl), 2022. efsa.europa.eu
- 4EFSA. Safety and efficacy of a feed additive consisting of a tincture from the bark of Cinnamomum verum J. Presl (cinnamon tincture) for use in all animal species (FEFANA asbl), 2021. efsa.europa.eu
- 5other. Coumarin in Cinnamon, Cinnamon-Containing Foods and Licorice Flavoured Foods – April 1, 2015 to March 31, 2016, 2016. inspection.canada.ca
