Is it possible to eat a toxic amount of culinary herbs/spices?
Is it possible to eat a toxic amount of culinary herbs/spices?
Either all at once, or over a lifetime?
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Cinnamon can cause permanent damage in high doses.
Other than that and the others mentioned here, probably just old, rotting ones would be bad.
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How high?
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It appears to be 0.1mg/kg of body weight too avoid coumarin overdose (which is much stronger in Cassia than ceylon cinnamon), which is toxic to the liver: https://ovidsp.dc2.ovid.com/ovid-new-a/ovidweb.cgi?T=JS&PAGE=fulltext&D=ovft&AN=01445481-201002000-00007&NEWS=N&CSC=Y&CHANNEL=PubMed
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43 comments