Can you put too much cinnamon in coffee? Understanding the risks and benefits

November 3, 2025 •

3 min read

According to research, cassia cinnamon, the most common type found in grocery stores, contains significant levels of a compound called coumarin, which can be harmful in large doses. This fact is critical to consider when asking: Can you put too much cinnamon in coffee?

Quick Summary

Excessive cinnamon in coffee, particularly the common cassia variety, can pose health risks such as liver damage, mouth sores, and low blood sugar due to the coumarin compound. Moderation is key for safe consumption.

Key Points

Know Your Cinnamon: Cassia is common and high in coumarin, while Ceylon is 'true' cinnamon with only trace amounts, making it safer for frequent consumption.
Practice Moderation: Limit daily intake of Cassia cinnamon to about 1/4 to 1/2 teaspoon per cup to avoid potential health risks associated with high coumarin levels.
Beware of Liver Damage: High, long-term consumption of coumarin from Cassia cinnamon can lead to liver toxicity, especially for sensitive individuals or those with liver conditions.
Consider Brewing Methods: Mixing cinnamon with coffee grounds or using a cinnamon stick can enhance flavor and minimize clumping compared to sprinkling powder on top of brewed coffee.
Watch for Allergic Reactions: The cinnamaldehyde in cinnamon can cause oral allergies, manifesting as mouth sores or irritation in some people.
Avoid Supplements: Be cautious with cinnamon supplements, as they can contain concentrated levels of coumarin that easily exceed safe daily limits.
Consult a Doctor: If you have a liver condition, diabetes, or take blood-thinning medication, consult a healthcare provider before increasing your cinnamon intake.

The Health Implications of Cinnamon in Your Coffee

Adding cinnamon to coffee is a popular way to enhance flavor without adding sugar, offering a range of potential health benefits, including antioxidant and anti-inflammatory properties. It can also help regulate blood sugar levels, which is a significant advantage for those watching their glycemic intake. However, the safety of consuming cinnamon, especially in high amounts, depends heavily on the type of cinnamon used and the quantity. The main concern revolves around a natural compound called coumarin.

The Critical Difference: Cassia vs. Ceylon Cinnamon

Not all cinnamon is created equal. The two main types, Cassia and Ceylon, have very different coumarin contents. Cassia cinnamon, which comes from the Cinnamomum cassia tree, is the most common and inexpensive variety available in North American grocery stores. In contrast, Ceylon cinnamon, or 'true cinnamon,' comes from the Cinnamomum verum tree and contains only trace amounts of coumarin. This distinction is crucial for anyone who regularly consumes cinnamon, especially in higher doses.


Feature	Cassia Cinnamon	Ceylon Cinnamon
Coumarin Content	High; typically contains 7–18 mg per teaspoon	Very low; trace amounts only
Flavor	Stronger, spicier, and more pungent	Milder, sweeter, and more delicate
Appearance	Thicker, rougher layers forming a quill	Thin, delicate, paper-like layers forming a quill
Cost	Less expensive and widely available	More expensive and can be harder to find
Health Risk	Potential for liver damage in high doses	Minimal risk; safer for regular consumption

Potential Risks of Overconsumption

Consuming too much Cassia cinnamon can lead to several health issues due to its high coumarin content. These potential side effects include liver damage, as coumarin is hepatotoxic in high doses. A tolerable daily intake of coumarin is 0.1 mg per kg of body weight, which a single teaspoon of Cassia can easily exceed. Additionally, the cinnamaldehyde in cinnamon can cause allergic reactions like mouth sores. Excessive consumption can also lower blood sugar levels, especially for those on diabetes medication. Ingesting large amounts of dry, powdered cinnamon can also cause breathing problems.

Navigating the Daily Intake Recommendations

For most people, a safe daily limit for Cassia cinnamon is a quarter to half a teaspoon. However, individuals with liver conditions or those taking certain medications should consult a healthcare provider. Ceylon cinnamon is the safer option for regular, high consumption due to its minimal coumarin content.

How to Enjoy Cinnamon in Coffee Safely

To safely add cinnamon to your coffee, consider mixing it with grounds before brewing for deeper flavor. Using a cinnamon stick to stir your coffee provides a subtle flavor without residue and limits the amount consumed. Creating a paste with ground cinnamon and hot liquid can help with even distribution. Choosing Ceylon cinnamon is the safest option for regular use.

Brewing Methods for Better Cinnamon Flavor

Mixing cinnamon with grounds works well for drip machines or French presses. Sprinkling it on top is a classic for espresso drinks. For a smoother experience, try whisking cinnamon into milk before steaming to create infused milk foam.

How to Determine Your Cinnamon's Type

Cassia sticks are typically thick and tough with one curl, while Ceylon sticks are thin and brittle with multiple layers. For ground cinnamon, the country of origin can be an indicator (China or Indonesia for Cassia, Sri Lanka for Ceylon). If unsure and consuming regularly, assume it's Cassia and limit intake.

Conclusion: Moderation is Key

While cinnamon in coffee offers flavor and health benefits, you can put too much in, primarily due to the coumarin in Cassia cinnamon, which can harm the liver. By understanding the difference between Cassia and Ceylon, moderating intake, and using safer methods, you can enjoy spiced coffee safely. Consult a healthcare professional with existing health conditions or concerns. For more information, refer to sources like the National Center for Complementary and Integrative Health (NCCIH).

Frequently Asked Questions

For Cassia cinnamon, the most common type, a safe daily amount is typically considered to be about 1/4 to 1/2 teaspoon per cup of coffee. This helps keep coumarin intake within safe limits for most people.

Coumarin is a naturally occurring compound found in many plants, especially in high concentrations in Cassia cinnamon. In large doses, it can be hepatotoxic, meaning it can cause liver damage.

Yes, for some people, consuming too much cinnamon can lead to mouth sores. This is an allergic reaction to the compound cinnamaldehyde, which is present in cinnamon.

Moderate cinnamon consumption offers antioxidant and anti-inflammatory properties. It may also help regulate blood sugar levels, which can be beneficial for metabolic health and sustained energy.

Yes, Ceylon cinnamon, or 'true cinnamon,' is significantly safer for daily use because it contains only trace amounts of coumarin compared to the high levels in Cassia cinnamon.

Cassia cinnamon sticks are typically thick and rough with one layer, while Ceylon sticks are thin, brittle, and form multiple delicate layers. If using ground cinnamon, check the packaging for the country of origin (Sri Lanka for Ceylon, China/Indonesia for Cassia).

Excessive intake of cinnamon can interact with certain medications, particularly blood thinners and diabetes drugs. Always consult a doctor if you take these medications before regularly consuming large amounts of cinnamon.