The practice of burning cinnamon for aroma or ambiance is common in many cultures. While cinnamon is safe to consume, combustion changes its chemical structure, raising questions about the safety of the resulting smoke. The act of burning transforms the spice’s natural compounds into airborne substances. Understanding these byproducts is necessary to assess the potential health impact when inhaled.
Chemical Components Released During Combustion
Cinnamon’s signature scent comes primarily from cinnamaldehyde, a naturally occurring organic compound found within the bark. When a cinnamon stick undergoes combustion, high heat causes a chemical breakdown of this and other compounds, releasing them into the air. This process of thermal decomposition produces fine particulate matter (PM), a universal byproduct of burning biomass.
This fine particulate matter, especially the smaller PM2.5 size, consists of microscopic solid and liquid droplets suspended in the air. Burning also releases a complex mixture of volatile organic compounds (VOCs). In poorly ventilated spaces, this process can generate carbon monoxide. Furthermore, heat can cause cinnamaldehyde to oxidize into irritants like cinnamic acid and benzaldehyde.
Inhalation Risks and Respiratory Health
The greatest inhalation risk comes from the fine particulate matter produced by the fire, as inhaling any smoke is detrimental to respiratory health. These tiny particles bypass the nose’s natural filtration system, traveling deep into the lungs. Once there, they can lodge in the bronchioles and alveoli, triggering inflammation and oxidative stress within the lung tissue.
Concentrated fumes from the burning cinnamaldehyde and its breakdown products act as direct irritants to the body’s mucous membranes. Exposure can cause immediate symptoms such as watering eyes, throat irritation, and coughing. People with pre-existing respiratory conditions, such as asthma or chronic obstructive pulmonary disease, are particularly vulnerable to these airborne irritants. For these individuals, the smoke can trigger acute symptoms, including bronchospasm or a full-blown asthma attack.
Material Differences: Sticks, Oils, and Incense
The level of exposure depends heavily on the form of cinnamon being used. A whole cinnamon stick, when fully combusting, produces visible smoke and a significant amount of particulate matter. This subjects the user to the greatest risk from smoke inhalation, similar to burning wood.
In contrast, using an essential oil diffuser or a gentle oil warmer heats the oil without burning, releasing VOCs while minimizing particulate matter. However, essential oils contain highly concentrated cinnamaldehyde. Prolonged diffusion can still saturate the air with a high concentration of irritant compounds.
Commercial Incense
Commercial cinnamon-scented incense presents a third risk profile. It often combines the spice’s aroma with a base material, such as charcoal or wood pulp, and various chemical binders. Burning these added materials introduces additional, potentially synthetic, VOCs and a high concentration of smoke.
Minimizing Exposure and Safe Practices
For those who wish to enjoy the natural fragrance, the most effective way to mitigate risk is through proper ventilation. Always ensure an open window or an exhaust fan is running to dilute the airborne concentration of particulate matter and VOCs. Limiting the duration of the burn or diffusion time also reduces the overall exposure.
Safer alternatives exist that achieve the desired scent without the dangers of combustion. Simmering cinnamon sticks and other spices in a pot of water on the stove is a preferred method. The gentle heat releases the aromatic compounds through vaporization rather than burning, avoiding the creation of particulate matter and chemical breakdown associated with direct fire.