Lead and Contamination in Spices: The Cinnamon Recalls, What Testing Shows, and How to Choose Safer Spices

In 2015, McCormick, the world’s largest spice company, announced plans to expand organic and non-GMO options, and headlines celebrated a victory for clean food. A decade later, the biggest safety story in spices is not about GMOs, which are essentially irrelevant to most spices, but about heavy metals. In 2023 and 2024, cinnamon contaminated with lead poisoned hundreds of young children in the United States through applesauce pouches, and testing has found lead and other metals in a range of spices sold in stores.

This article explains what is known about contamination in spices, from naturally occurring metals to deliberate adulteration, what the recent recalls revealed, how spices are regulated, and how to choose spices more safely.

Is there lead in cinnamon and other spices? Sometimes, yes. A 2023–2024 outbreak tied lead-contaminated cinnamon in applesauce pouches to poisonings in hundreds of U.S. children, and Consumer Reports found elevated lead in some store-bought cinnamon and other spices. Most trace lead comes from soil and processing, but some cases involve deliberate adulteration. Buying tested brands and avoiding cheap or imported unknown spices lowers the risk.

Organic and Non-GMO Spices: Context

Almost no spices are genetically engineered, so non-GMO labels on spices mainly reassure shoppers rather than reflect a meaningful difference. Organic certification is more relevant: organic spices must be grown without prohibited synthetic pesticides and cannot be treated with irradiation, a method sometimes used on conventional spices to kill bacteria. Organic spices are typically treated with steam instead. Organic status, however, does not guarantee freedom from heavy metals, which come mainly from soil, water, and processing, or from deliberate adulteration.

What Was the Cinnamon Applesauce Lead Crisis?

In late 2023, lead-contaminated cinnamon in apple puree and applesauce pouches poisoned hundreds of U.S. children; investigators suspected the cinnamon was intentionally adulterated, likely with a lead compound, to boost weight or color. In October 2023, routine blood lead testing in North Carolina identified young children with lead poisoning linked to cinnamon-flavored applesauce pouches. A 2025 CDC report in the Morbidity and Mortality Weekly Report by Amanda Troeschel and colleagues described the national investigation: the FDA identified lead in the cinnamon used in the pouches as the source, and chromium was later also detected. States, the District of Columbia, and Puerto Rico reported 566 cases, 55 percent in children younger than 2 years, about one in five with symptoms around the time of exposure.

NPR reported that FDA investigators found lead chromate, a bright yellow pigment, in cinnamon from a supplier in Ecuador. Lead chromate has been used illegally to enhance the color of spices, as with turmeric, discussed in our article on turmeric golden paste. The recall included WanaBana, Schnucks, and Weis cinnamon applesauce pouches.

How Much Lead Is Found in Store-Bought Spices?

Testing has found elevated lead in some products: Consumer Reports reported 12 of 36 cinnamon products exceeded 1 part per million lead, and other investigations found lead in some turmeric, chili, and mixed spices. The applesauce crisis prompted wider scrutiny of cinnamon and other spices. According to NPR’s reporting, the FDA issued three public health alerts in 2024 about ground cinnamon products with elevated lead, from brands including Spice Class, Supreme Tradition, Marcum, and La Frontera, many sold through specialty international groceries. In September 2024, Consumer Reports found that 12 of the 36 cinnamon products it tested had more than 1 part per million of lead, the threshold that triggers a recall in New York, which NPR described as the only U.S. state that regulates heavy metals in spices. The American Spice Trade Association has said its members screen imported spices for lead and that naturally occurring lead tends to fall below its guidance level of 2 parts per million for cinnamon.

The problem is not limited to cinnamon. A 2019 study in the Journal of Public Health Management and Practice by Paromita Hore and colleagues analyzed more than a decade of spice samples collected by New York City health officials, many during investigations of lead poisoning cases. Samples covered more than 50 spices from 41 countries. More than half had detectable lead, and more than 30 percent had lead concentrations above 2 parts per million. Some of the highest levels were in spices purchased abroad in countries including Georgia, Bangladesh, Pakistan, Nepal, and Morocco and brought back by travelers.

Other Contaminants and Adulteration

Microbial contamination. Spices are often dried outdoors and can carry bacteria such as Salmonella. Because spices are frequently added after cooking or used in uncooked foods, contamination can cause illness. Spices sold in the United States are commonly treated with steam, irradiation, or other methods to reduce microbes; organic spices cannot be irradiated.

Adulteration. Spices are among the foods most vulnerable to fraud because they are expensive, sold in ground form, and travel long supply chains. Documented examples include illegal dyes added to chili powder and paprika, lead chromate added to turmeric and cinnamon to brighten color, and cheaper plant materials mixed into oregano, saffron, and other spices to add weight. Our article on food fraud describes how investigators detect such adulteration.

Mycotoxins. Some spices, such as chili, nutmeg, and paprika, can contain aflatoxins and other toxins produced by molds under poor storage conditions. Regulators in many countries set limits for these toxins.

Are There Legal Limits for Lead in Spices?

The United States has no specific federal limit for lead in most spices, though the FDA can act against adulterated products and has proposed tighter guidance; some other countries set stricter spice limits. In the United States, the FDA oversees spice safety under general food safety laws, which prohibit adulterated foods. The agency samples imported spices, can detain shipments, and places companies on import alerts when products repeatedly test positive for contaminants. However, there is no federal limit specifically for lead in spices, and enforcement depends heavily on sampling and investigations triggered by illnesses. Following the applesauce crisis, the FDA expanded screening of imported cinnamon. New York State sets action levels for lead in spices, and some other states and localities test products sold in their markets. Industry groups such as the American Spice Trade Association publish cleanliness and contaminant guidance for members. The European Union sets maximum levels for certain contaminants in spices, including some mycotoxins and, more recently, lead in specific spice categories.

How Can I Choose Safer Spices?

Practice	Why it matters
Buy from established brands and retailers	Larger companies typically test imports for contaminants; most 2024 FDA cinnamon alerts involved small brands.
Be cautious with spices brought from abroad	NYC investigations found some of the highest lead levels in spices purchased overseas.
Consider whole spices	Whole cinnamon sticks, peppercorns, and seeds are harder to adulterate than powders; grind at home.
Avoid unusually bright or cheap ground spices	Unnatural color can signal added pigments; very low prices can signal adulteration.
Check recall and alert lists	FDA posts recalls and public health alerts for contaminated spices.
Store properly	Keep spices dry, sealed, and away from heat to prevent mold and maintain quality.

Buy from established brands that test for heavy metals, prefer whole spices you grind yourself, avoid unusually bright or very cheap ground spices, and be cautious with spices bought abroad or from unknown sources.

Where Spices Come From

Most spices consumed in the United States are imported. India is the world’s largest producer and exporter of spices, and other major sources include Vietnam, Indonesia, China, Sri Lanka, Madagascar, Turkey, Mexico, and countries in Latin America and Africa. Cinnamon sold in the U.S. is mostly cassia from Indonesia, Vietnam, and China, while Ceylon cinnamon comes mainly from Sri Lanka. Spices often pass through farmers, collectors, processors, exporters, importers, and packers before reaching store shelves, and each step offers opportunities for contamination or fraud, as well as for quality control.

Large importers typically clean, test, and treat spices before packing them, and many test for lead and other metals. Smaller importers and specialty brands vary in their testing practices. Spices bought abroad or sent by family members, which do not pass through U.S. import controls, have been linked to some of the highest lead levels found in investigations.

Why Is Lead in Spices So Dangerous for Children?

Children absorb lead more readily than adults, and there is no safe level; even low exposure can harm brain development, lowering IQ and causing learning and behavior problems, which is why contaminated spices are especially concerning. Lead harms the developing brain and nervous system, and effects such as lower IQ, attention problems, and learning difficulties can occur even at low blood lead levels. The CDC uses a blood lead reference value, set at 3.5 micrograms per deciliter since 2021, to identify children with higher blood lead levels than most children their age, prompting follow-up to find and remove exposure sources. Children absorb lead more readily than adults, and young children put hands and objects in their mouths, increasing exposure from dust and soil. Food sources such as contaminated spices add to exposure from older housing with lead paint, contaminated water, and certain consumer products.

Spices, Remedies, and Cultural Products

Public health investigations of lead poisoning have found lead not only in spices but also in some traditional remedies, ceremonial powders, cosmetics such as kohl or surma, and imported candies. In some communities, these products are purchased abroad or through informal channels. Health departments in cities with large immigrant populations, such as New York City, have developed culturally specific outreach to help families identify and avoid contaminated products while respecting cultural practices. The goal is not to discourage traditional foods, but to make sure the products used are safe.

Common Spices and Known Concerns

Spice	Documented concerns
Cinnamon	Lead, including lead chromate adulteration; coumarin in cassia at high intake
Turmeric	Lead chromate adulteration in some supply chains
Chili powder and paprika	Illegal dyes, lead, aflatoxins
Oregano	Bulking with other leaves
Saffron	Substitution and dyed fillers

Protecting Children

Young children are most vulnerable to lead because their developing brains are sensitive and they absorb more lead from their diets than adults. The applesauce crisis showed how contamination in a single ingredient can affect hundreds of children through a product designed for them. Parents can reduce risk by choosing products from reputable brands, watching for recalls, and asking their pediatrician about blood lead testing, which is recommended at ages 1 and 2 in many states and for children with possible exposure. If a child has eaten a recalled product, parents should contact their healthcare provider about testing.

Myths About Spice Safety

“Non-GMO spices are safer.” Almost no spices are genetically engineered; the label offers little safety information.

“Organic spices are free of lead.” Organic farming does not remove metals from soil or prevent adulteration.

“Cooking removes lead.” Heat does not destroy metals.

“Only cheap brands have problems.” Most problems have involved small or unknown brands, but any product can be affected; testing matters.

“A home test kit can tell me if my spice is safe.” Consumer lead test kits are not designed for food and may give unreliable results.

Key Terms

Lead chromate: A bright yellow pigment illegally used to enhance the color of some spices.

Parts per million (ppm): A concentration measure; 1 ppm equals 1 milligram per kilogram.

Blood lead reference value: The CDC level used to identify children with higher blood lead than most children.

Import alert: An FDA action allowing detention of products from specific firms without physical examination.

Adulteration: Adding substances to a food, or substituting ingredients, in ways that make it unsafe or misrepresented.

The Bottom Line

Organic and non-GMO labels offer little insight into the main safety concerns with spices. Heavy metals, particularly lead, along with microbial contamination and adulteration, matter more. The 2023–2024 cinnamon applesauce crisis, which affected hundreds of young children, and testing of store-bought cinnamon show that problems occur, especially with products from small or unknown sources. Buying from reputable brands, choosing whole spices when practical, being cautious with spices brought from abroad, and watching FDA alerts can reduce risk.

Cinnamon Types and Coumarin

Beyond contaminants, cinnamon contains a natural compound called coumarin, especially in cassia cinnamon, the most common type sold in the United States. At high intakes, coumarin can affect the liver in sensitive people. European regulators have set limits on coumarin in certain foods, and some health agencies advise moderation in daily cassia consumption, particularly for children and for people taking cinnamon supplements. Ceylon cinnamon contains much less coumarin. For most people using cinnamon in normal cooking amounts, coumarin is not a concern, but those taking concentrated cinnamon supplements should discuss them with a clinician.

What the Industry Says

Spice industry groups emphasize that most spices sold by established U.S. companies are safe and that their members test imports for contaminants. Industry representatives have noted that recent FDA alerts largely involved small brands sold in specialty stores and that lead naturally present in spices from soil is typically low. They have also supported clearer federal guidance on acceptable levels. Public health advocates argue that voluntary industry standards are not enough and that enforceable federal limits for lead in spices and other foods, particularly those eaten by children, would provide stronger protection.

Testing at Home and in Labs

Consumers sometimes ask whether they can test spices themselves. Lead test swabs designed for paint and surfaces are not reliable for food. Accurate testing requires laboratory analysis, typically using inductively coupled plasma mass spectrometry. Some health departments test products during lead poisoning investigations, and consumers who suspect contamination can contact their local health department or the FDA. If a child has been exposed to a recalled product, blood lead testing through a healthcare provider is the appropriate next step.

A Global Problem

Lead contamination of spices is not only an American issue. Research in South Asia has linked turmeric adulterated with lead chromate to elevated blood lead levels in children and adults, and coordinated enforcement in Bangladesh sharply reduced adulteration, as described in our article on turmeric. International organizations and researchers have called for global action to eliminate lead in spices, including better testing in producing countries, enforcement against adulteration, and support for farmers and processors to adopt safer practices. Because spices are traded worldwide, improvements at the source benefit consumers everywhere.

For Restaurants and Food Businesses

Restaurants and food manufacturers buy spices in bulk, sometimes from distributors sourcing from many countries. Businesses can reduce risk by purchasing from suppliers who provide certificates of analysis for heavy metals and microbial testing, maintaining supplier approval programs, and following FDA preventive controls requirements, which call for hazard analysis that includes chemical hazards such as heavy metals where relevant. The applesauce crisis showed that a single contaminated ingredient can affect products sold nationwide, underscoring the importance of supplier verification.

How to Store Spices

Proper storage protects quality and prevents mold. Keep spices in airtight containers away from heat, light, and moisture; avoid storing them directly above the stove. Use dry spoons rather than shaking jars over steaming pots, which lets moisture in. Ground spices generally keep their best flavor for one to three years and whole spices longer. Discard spices that show signs of moisture, clumping, mold, or off odors.

Why Lead Chromate Is Added

Lead chromate is added to spices for economic reasons. Spices such as turmeric and cinnamon are often graded and priced partly by color, and brighter yellow or reddish tones can command higher prices. Adding a small amount of inexpensive industrial pigment can make lower-quality or older spice look more valuable. The practice is illegal and dangerous, but enforcement in some producing regions has been weak, and contaminated product can enter global trade. Investigations in the applesauce case traced the contaminated cinnamon to a specific supplier in Ecuador, though questions remained about exactly where and why the lead was added. Strengthening testing at multiple points in the supply chain makes such adulteration easier to detect and less profitable.

What Regulators Are Doing

Following the applesauce crisis, U.S. agencies took several steps: the FDA worked with Ecuadorian authorities on the investigation, placed firms on import alerts, increased sampling of imported cinnamon, and issued public health alerts for contaminated products. The FDA has also proposed or issued guidance for lead in certain foods intended for babies and young children through its Closer to Zero initiative. Advocates have urged the FDA to set enforceable limits for lead in spices, especially those used in foods for children, and to require testing by importers. Some members of Congress have introduced legislation addressing heavy metals in foods. Shoppers can follow FDA announcements for updates.

Practical Tips for Families

Use spices from reputable brands in foods prepared for young children. Avoid giving children products that have been recalled, and discard them as instructed. If you buy spices abroad or receive them from relatives, consider using them sparingly or having them tested through a health department program if available. Ask your pediatrician about blood lead testing, particularly at ages 1 and 2 or if you have concerns about exposure. Keep an eye on FDA alerts, especially for cinnamon and turmeric, which have been involved in recent contamination events.

Key Facts at a Glance

CDC received reports of 566 cases of elevated blood lead linked to contaminated cinnamon applesauce pouches in 2023 and 2024, 55 percent in children under 2. FDA traced the contamination to cinnamon containing lead chromate from a supplier in Ecuador. In 2024, the FDA issued three public health alerts about ground cinnamon, mostly from brands sold in specialty international groceries, and Consumer Reports found 12 of 36 cinnamon products above 1 ppm lead. A New York City study found more than half of tested spice samples had detectable lead and more than 30 percent had more than 2 ppm, with the highest levels in spices bought abroad. There is no federal limit specifically for lead in spices.

For most households, the practical message is reassuring as well as cautionary: spices from reputable brands are generally safe, while extra care with spices of unknown origin can avoid the highest risks.

Further Reading

The FDA posts recalls, public health alerts, and import alerts for contaminated spices and other foods, and CDC publishes guidance on childhood lead poisoning prevention. New York City’s health department has published research and consumer guidance on lead in spices and other imported products. The American Spice Trade Association publishes industry guidance on spice cleanliness and contaminants. Consumer Reports has published testing of cinnamon and other spices. Together, these sources provide a fuller picture of both the risks and the steps being taken to reduce them.

Staying informed through these sources helps families make practical choices without needing to avoid flavorful, traditional foods that are an important part of many cuisines.

A Balanced View

Spices add flavor and cultural meaning to food, and most spices sold by reputable companies in the United States are safe to use. The recent cinnamon crisis and testing findings show, however, that contamination and adulteration can reach consumers, sometimes with serious consequences for children. Organic and non-GMO labels, while meaningful for farming practices, do not address these risks directly. Practical steps, such as choosing reliable sources, preferring whole spices when convenient, and staying alert to recalls, allow people to enjoy spices while minimizing exposure to contaminants.

Ongoing pressure from public health agencies, researchers, journalists, and consumers has already prompted more testing and enforcement, and continued attention is likely to make the global spice supply safer over time.

Choosing Cinnamon Specifically

Because cinnamon has been at the center of recent contamination events, a few specific tips may help. Cinnamon sticks are harder to adulterate than ground cinnamon and can be grated or ground at home. If buying ground cinnamon, choose brands from established companies that state they test for heavy metals. Be cautious with very inexpensive cinnamon from unfamiliar brands, especially if it has an unusually vivid color. For children’s foods, use cinnamon in moderation, both because of potential contaminants and because cassia cinnamon contains coumarin. Ceylon cinnamon, sometimes labeled “true cinnamon,” is lower in coumarin, though it can still be subject to the same contamination risks if sourced poorly.

Questions to Ask a Spice Brand

Do you test your spices for lead and other heavy metals, and how often? What limits do you use? Can you share testing results for the product I bought? Where are your spices grown and processed? How are they treated for microbial safety? Brands that answer clearly and share data provide more assurance than those that rely only on general statements of quality. Some companies now publish heavy metal testing information on their websites in response to consumer interest.

Spice safety is ultimately a shared responsibility among farmers, processors, exporters, importers, brands, regulators, and consumers. Each link in the chain has a role, from avoiding adulteration at the source to testing at import to choosing products carefully at home. Recent events have shown both the risks of weak links and the progress possible when problems are identified and addressed.

For readers who cook regularly with spices from many cuisines, these precautions do not require giving up favorite flavors. Choosing trusted sources, buying smaller amounts more often for freshness, using whole spices when practical, and paying attention to recalls are simple habits that reduce risk while preserving the enjoyment and cultural significance that spices bring to everyday meals and family traditions.

When in doubt about a particular spice, choosing a different brand with clear testing information, or switching to whole spices you grind yourself, is a simple and inexpensive way to reduce uncertainty without sacrificing flavor in everyday cooking.

Families who use spices daily, especially in foods for young children, benefit most from these precautions, and sharing this information with relatives who buy spices abroad can extend that protection to the wider family as well.

Proposition 65 Warnings on Spices

Shoppers in California, and sometimes elsewhere, may see Proposition 65 warnings on spice packages. California’s Proposition 65 requires warnings when a product would expose consumers to listed chemicals, including lead, above set levels; for lead’s reproductive toxicity, the threshold is 0.5 micrograms per day. Because spices can contain trace lead, some companies place warnings on packages sold in California or nationwide. A warning indicates that a product may exceed this conservative threshold, not that it is necessarily dangerous, but it can help shoppers compare products.

Frequently Asked Questions

Is there lead in cinnamon?

Some cinnamon products have contained elevated lead. Most spices carry trace lead from soil and the environment, but a 2023 outbreak involved cinnamon with very high lead, likely from deliberate adulteration, that poisoned hundreds of children through applesauce pouches. Consumer Reports also found 12 of 36 cinnamon products above 1 part per million lead, so levels vary widely by brand.

Which spices are most likely to contain lead?

Testing has found elevated lead in a range of spices, most notably cinnamon, turmeric, and chili or curry powders, especially products imported informally or sold very cheaply. Lead can come from contaminated soil, processing equipment, or intentional adulteration to add weight or color. Spices from established brands that test for heavy metals are generally lower risk.

Are organic spices safer?

Organic spices avoid synthetic pesticides and irradiation, but organic certification does not specifically test for or limit heavy metals like lead, which come from soil and processing rather than farming chemicals. So organic spices are not necessarily lower in lead. What matters more for lead is the source, the supplier’s testing, and avoiding adulterated products.

Are there legal limits for lead in spices in the U.S.?

There is no federal limit specifically for lead in most spices. The FDA can take action against products that are adulterated or unsafe and has issued guidance and recalls, and it has proposed tighter action levels for lead in foods for babies and young children. Some other countries and states set stricter limits for spices.

How can I reduce my family’s exposure to lead in spices?

Buy spices from established brands that test for heavy metals, choose whole spices and grind them yourself when possible, and avoid unusually bright, very cheap, or loosely packaged ground spices, especially those bought abroad or from unknown vendors. For young children, follow recalls closely and favor trusted sources, since children are most vulnerable to lead.

Can you taste or see lead in spices?

No. Lead has no taste, smell, or reliable appearance in spices, so contaminated products look and taste normal. Unusually vivid color can sometimes signal added dyes or adulterants, but the only way to know lead levels is laboratory testing. This is why relying on reputable brands that test their products is the most practical protection.

References

1. Troeschel AN, Buser MC, Winquist A, et al. Investigation of Lead and Chromium Exposure After Consumption of Contaminated Cinnamon-Containing Applesauce. MMWR Morbidity and Mortality Weekly Report. 2025;74(14):239–244. PMID 40273027
2. Hore P, Alex-Oni K, Sedlar S, et al. A Spoonful of Lead: A 10-Year Look at Spices as a Potential Source of Lead Exposure. Journal of Public Health Management and Practice. 2019;25 Suppl 1:S63–S70. PMID 30507772
3. NPR via St. Louis Public Radio. Lead in cinnamon: Where do things stand, 1 year after a scary recall? October 25, 2024. stlpr.org

Last updated: October 6, 2026