Laboratory test reveals: The innocent and beloved spice that may be toxic
Comprehensive laboratory tests published by "Consumer Reports" have revealed that many cinnamon brands and spice blends exhibit abnormal levels of lead. This discovery has sparked deep concern among food safety experts and urgent calls for stricter regulatory standards.
At the end of last year, comprehensive laboratory tests published by the consumer organization "Consumer Reports" revealed that many cinnamon brands and spice blends containing the popular spice exhibit abnormal levels of the heavy metal lead. This shocking exposure caused deep concern among consumers and food safety experts in the United States and beyond, leading to urgent calls for the implementation of strict standards.
Out of 36 cinnamon products and spice blends, such as garam masala and five-spice powder, tested by the organization's food safety experts, it was found that 12 products exceeded the threshold of one part per million (ppm) — the limit that triggers a mandatory recall in the state of New York, the only one in the United States that limits heavy metals in spices.
Dr. James Rogers, director of food safety research at the organization, warned:
"Even small amounts of lead pose a risk because as time passes, it accumulates in the body and remains there for years, which severely harms health."
Among the products found to have the highest levels, brands such as Paras Cinnamon Powder and EGN Cinnamon Powder stood out; following the publication of the results, they announced they would remove the products from shelves. Conversely, the test also pointed to safer products, such as the organic cinnamon from 365 Whole Foods Market and other brands, which showed extremely low levels.
Manufacturer responses were only partial: out of nine other companies whose products were found to be above the 1 ppm threshold, only two responded to the organization's inquiries, claiming they tested the products themselves or relied on supplier tests. Companies like McCormick noted they monitor environmental conditions, Penzeys noted that it grinds the spices itself after testing raw materials, and Simply Organic noted that it adopts New York standards and performs internal tests for every shipment.
Experts emphasized that, contrary to popular belief, one should not rely on "organic" labels or the country of origin, as organic farming standards do not include tests for heavy metals, and various growing countries, such as Indonesia, Sri Lanka, and Vietnam, showed a wide distribution of lead levels.
The roots of the heavy metal crisis in spices lie in the biological and agricultural complexity of growing cinnamon. The spice is produced from the inner bark of trees of the Cinnamomum family, which require at least 10 years to grow before harvest. Due to this long period, the trees naturally absorb lead and other metal salts from the soil and groundwater, a process intensified if the soil has been contaminated with industrial byproducts. The drying process concentrates these substances, meaning there is no technological way to remove the lead once it has been absorbed.
The background to the crisis also stems from serious recent events: last autumn, a wave of lead poisoning among more than 500 children in the United States was directly linked to cinnamon added to three brands of applesauce, prompting the FDA to issue warnings to consumers.
Despite these events, federal regulation in the United States remains fragmented and lacks mandatory standards for lead levels in spices, unlike the state of New York. Policy experts warn that the FDA suffers from chronic underfunding that prevents it from acting preventively, leaving the general public — especially children and pregnant women, who are considered particularly vulnerable to nervous system damage, developmental delays, and hypertension — exposed to a silent health risk in the daily consumption of a common spice.
