Coumarin is a natural compound found in various plants, including cinnamon. It is responsible for the distinct aroma and flavor of cinnamon. However, high levels of coumarin can be a concern for certain individuals due to its potential adverse effects on the liver. Excessive consumption of coumarin has been associated with liver toxicity in animal studies. It can strain the liver’s detoxification processes and, in rare cases, lead to liver damage. This is why it is advisable to monitor coumarin intake, particularly in people who regularly consume large amounts of cinnamon or those with pre-existing liver conditions. Ceylon cinnamon, also known as true cinnamon, generally contains much lower levels of coumarin compared to Cassia cinnamon. Therefore, Ceylon cinnamon is considered a safer option for those who consume cinnamon frequently or in higher quantities. It’s important to note that the average consumption of cinnamon in culinary uses is unlikely to pose any health risks related to coumarin content. However, if you have concerns or specific health conditions, it’s always recommended to consult with a healthcare professional for personalized advice.