Cinnamon is a popular spice derived from the inner bark of trees belonging to the Cinnamomum genus. This common pantry item is widely used in baking and savory dishes across the globe. Despite its familiar presence, a persistent rumor suggests that consuming large quantities of the spice can induce a hallucinogenic high. This article investigates the claim that cinnamon is psychoactive and clarifies the actual health risks associated with consuming it in excessive amounts.
Addressing the Psychoactive Claim
Cinnamon does not contain compounds known to interact with the brain’s receptors to produce hallucinations or an altered mental state. Unlike true hallucinogens, the spice lacks the necessary chemical structure to cause effects like perceptual distortions or euphoria. Cinnamaldehyde, the primary active component, provides the characteristic flavor and aroma but has no psychoactive properties.
The belief that cinnamon causes a “high” often stems from viral internet trends, such as the widely publicized “cinnamon challenge.” This challenge involves attempting to swallow a tablespoon of dry, ground cinnamon in under a minute without water. The resulting severe physical distress, including choking, gagging, and an intense burning sensation, is frequently mistaken for an intoxicating effect.
The physical reaction experienced during the challenge is solely due to the powder’s dry, abrasive nature. The severe coughing and inability to breathe are symptoms of physical irritation and aspiration, not an altered mental state. The spice’s fine texture makes it extremely difficult to swallow dry, causing the body’s protective mechanisms to kick in.
Real Risks of Excessive Consumption
While cinnamon does not cause hallucinations, consuming amounts far exceeding typical dietary use poses genuine health risks. The most significant concern involves coumarin, a naturally occurring chemical compound present in the spice. Coumarin is hepatotoxic, meaning it can cause damage to the liver when ingested in high doses over time.
Regulatory bodies have established a tolerable daily intake (TDI) for coumarin, often set at 0.1 milligrams per kilogram of body weight. Regularly exceeding this limit can lead to liver inflammation and damage. This risk is particularly relevant for individuals with existing liver conditions or those taking medications metabolized by the liver, such as certain statins or acetaminophen.
Beyond the chemical risk, attempting to consume a large, dry amount of cinnamon poses immediate physical dangers. The fine powder is highly irritating to the mucous membranes of the mouth, throat, and lungs, causing gagging, choking, and severe coughing fits. Inhaling dry cinnamon powder can lead to aspiration pneumonia, a serious condition where the lungs cannot break down the spice’s cellulose fibers, causing infection and inflammation.
Ceylon Versus Cassia Cinnamon
The risk of coumarin toxicity is not uniform across all cinnamon products, as the level of the compound varies significantly by species. The two main types available commercially are Cassia cinnamon and Ceylon cinnamon. Cassia, the variety most commonly found and labeled as “cinnamon” in North America, contains high levels of coumarin.
Cassia cinnamon typically contains between 2.15% and 6.97% coumarin by weight. In contrast, Ceylon cinnamon, often called “true cinnamon,” contains significantly lower levels, generally ranging from 0.004% to 0.14%. This difference is important for consumers concerned about potential liver toxicity.
A single teaspoon of Cassia cinnamon can easily exceed the established daily tolerable intake for an adult. Choosing Ceylon cinnamon minimizes the risk of coumarin-related toxicity due to its minimal content, allowing consumers to make an informed choice for safer, regular consumption.