North American sassafras is ALSO in the cinnamon family. It produces some known carcinogenic chemicals. So do all cinnamon species, however, in far smaller concentrations. Since I use so much cinnamon I make sure I never include lipids (cream, e.g.) in my coffee or tea ~ just plain cinnamon.
Do not be misled by statements such as "true cinnamon" ~ that's simply an early (circa 6000 BC) marketing technique.
Wikipedia, my source.
Thanks for update.
I learn so much on FR. Worth the donation, huh?