Overview "Frequently Asked Questions about coumarin in cinnamon and other foods"

"My grandmother used to bake with cinnamon”

The fact, that a food, a food ingredient or a food additive has been used and eaten for a long time does not, in itself, mean that it poses no risk for consumers. This also applies to plant ingredients in foods. Scientific understanding continues to grow as does, in parallel, knowledge about the possible risks. Besides coumarin in cinnamon, glycyrrhicin in liquorice is another example of this kind of "newly” identified risk. The risk question relates to the amount ingested. A marketing restriction is often not enough to protect consumers. That was the case for liquorice and is the case for coumarin in cinnamon and cinnamon-containing foods.