Food and Beverage
Cinnamon, spice and ‘everything nice’ – why lead-tainted cinnamon products have turned up on shelves, and what questions consumers should ask
A Consumer Reports investigation revealed alarming lead levels in ground cinnamon, prompting concerns over safety, especially for children and pregnant women.
Last Updated on December 22, 2024 by Daily News Staff
Katarzyna Kordas, University at Buffalo
Spices bring up feelings of comfort, cultural belonging and holidays. They can make our homes smell amazing and our food taste delicious. They can satisfy our cravings, expand our culinary horizons and help us eat things that we might normally dislike. Spices have health-enhancing properties and, in medicine, have been used to heal people since the ancient times.
Recently, however, spices have been getting a bad rep.
In September 2024, Consumer Reports, a nonprofit organization created to inform consumers about products sold in the U.S., investigated more than three dozen ground cinnamon products and found that 1 in 3 contained lead levels above 1 part per million, enough to trigger a recall in New York, one U.S. state that has published guidelines for heavy metals in spices.
The Food and Drug Administration issued three alerts throughout 2024, warning consumers about lead in certain brands of cinnamon products. Such notices rightfully put consumers on alert and have people wondering if the spice products they buy are safe – or not. https://www.youtube.com/embed/QxAwznMht8M?wmode=transparent&start=0 A Consumer Reports investigation of more than three dozen ground cinnamon products found that 1 in 3 contain lead levels above 1 part per million.
As an environmental epidemiologist with training in nutritional sciences, I have investigated the relationship between nutritional status, diets and heavy metal exposures in children.
There are several things consumers should be thinking about when it comes to lead – and other heavy metals – in cinnamon.
Why is lead found in cinnamon?
Most people are familiar with cinnamon in two forms – sticks and ground spice. Both come from the dried inner bark of the cinnamon tree, which is harvested after a few years of cultivation. For the U.S. market, cinnamon is largely imported from Indonesia, Vietnam, Sri Lanka, India and China.
One way that lead could accumulate in cinnamon tree bark is when trees are cultivated in contaminated soil. Lead can also be introduced in cinnamon products during processing, such as grinding.
When ground cinnamon is prepared, some producers may add lead compounds intentionally to enhance the weight or color of the product and, thus, fetch a higher sale price. This is known as “food adulteration,” and products with known or suspected adulteration are refused entry into the U.S.
However, in the fall of 2023, approximately 600 cases of elevated blood lead levels in the U.S., defined as levels equal to or above 3.5 micrograms per deciliter – mostly among children – were linked to the consumption of certain brands of cinnamon apple sauce. The levels of lead in cinnamon used to manufacture those products ranged from 2,270 to 5,110 parts per million, indicating food adulteration. The manufacturing plant was investigated by the FDA.
More broadly, spices purchased from vendors in the U.S. have lower lead levels than those sold abroad.
There is some evidence that cinnamon sticks have lower lead levels than ground spice. Lead levels in ground cinnamon sold in the U.S. and analyzed by Consumer Reports ranged from 0.02 to 3.52 parts per million. These levels were at least 1,500 times lower than in the adulterated cinnamon.
There are no federal guidelines for lead or other heavy metals in spices. New York state has proposed even stricter guidelines than its current level of 1 part per million, which would allow the New York Department of Agriculture and Markets to remove products from commerce if lead levels exceed 0.21 parts per million.
What does it mean that ‘the dose makes the poison’?
The current FDA guideline on daily intake of lead from diets overall is to limit lead intake to 2.2 micrograms per day for children. For women of reproductive age, this value is 8.8 micrograms.
The lead dose we are exposed to from foods depends on the level of lead in the food and how much of that food we eat. Higher doses mean more potential harm. The frequency with which we consume foods – meaning daily versus occasionally – also matters.
For spices like cinnamon, the amount and frequency of consumption depends on cultural traditions and personal preference. For many, cinnamon is a seasonal spice; others use it year-round in savory dishes or sauces.
Cinnamon is beloved in baked goods. Take a cinnamon roll recipe calling for 1.5 tablespoons (slightly less than 12 grams) of the spice. If a recipe yields 12 rolls, each will have around 1 gram of cinnamon. In the Consumer Reports investigation, some cinnamon products were classified as “okay to use” or “best to use.”
The highest value of lead in cinnamon products in the “okay to use” category was 0.87 parts per million, and in the “best to use” category, it was 0.15 parts per million. A child would have to consume 2.5 or more rolls made with the “okay to use” cinnamon to exceed the FDA guideline on limiting lead intake from foods to 2.2 micrograms per day, assuming that no other food contained lead. To exceed this guideline with “best to use” cinnamon, a child would have to eat 15 or more rolls.
Can cinnamon contribute to elevated blood lead levels?
Because of lead’s effects on development in early life, the greatest concern is for exposure in young children and pregnant women. Lead is absorbed in the small intestine, where it can latch onto cellular receptors that evolved to carry iron and other metals.
The impact of a contaminated spice on a person’s blood lead level depends on the dose of exposure and the proportion of lead available for intestinal absorption. For several spices, the proportion of available lead was 49%, which means that about half of the lead that is ingested will be absorbed.
Lead absorption is higher after a fast of three hours or more, and skipping breakfast may contribute to higher blood lead levels in children.
People who have nutritional deficiencies, such as iron deficiency, also tend to absorb more lead and have higher blood lead levels. This is because our bodies compensate for the deficiency by producing more receptors to capture iron from foods. Lead takes advantage of the additional receptors to enter the body. Young children and pregnant women are at higher risk for developing iron deficiency, so there is good reason for vigilance about lead in the foods they consume.
Studies show that among children with lead poisoning in the U.S., contaminated spices were one of several sources of lead exposure. Studies that estimate blood lead levels from statistical models suggest that consuming 5 micrograms of lead or more from spices daily could substantially contribute to elevated blood lead levels.
For occasional or seasonal consumption, or lower levels of contamination, more research is needed to understand how lead in spices would affect lead levels in the blood.
For people who have other sources of lead in their homes, jobs or hobbies, additional lead from foods or spices may matter more because it adds to the cumulative dose from multiple exposure sources.
How to test for elevated blood lead levels
The Centers for Disease Control and Prevention recommends that children at risk for lead exposure get a blood lead test at 1 and 2 years of age. Older children can also get tested. Finger-prick screening tests are often available in pediatric offices, but results may need to be confirmed in venous blood if the screening result was elevated.
Adults in the U.S. are not routinely tested for lead exposure, but concerned couples who plan on having children should talk to their health care providers.
What to consider when using or buying cinnamon or other spices
If the product is on an FDA Alert or the Consumer Reports “don’t use” list, discard it.
Other questions to consider are:
- Does your household use spices frequently and in large amounts?
- Do young children or pregnant women in your household consume spices?
- Do you typically consume spices on breakfast foods or beverages?
If the answer to any of these questions is yes, then buy good-quality products, from large, reputable sellers. Think about using cinnamon sticks if possible.
And continue to enjoy spices!
Katarzyna Kordas, Associate Professor of Epidemiology and Environmental Health, University at Buffalo
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Our Lifestyle section on STM Daily News is a hub of inspiration and practical information, offering a range of articles that touch on various aspects of daily life. From tips on family finances to guides for maintaining health and wellness, we strive to empower our readers with knowledge and resources to enhance their lifestyles. Whether you’re seeking outdoor activity ideas, fashion trends, or travel recommendations, our lifestyle section has got you covered. Visit us today at https://stmdailynews.com/category/lifestyle/ and embark on a journey of discovery and self-improvement.
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recipes
Take Sweetness to New Heights In the New Year
Easy Lemon Blueberry Bars are a delightful dessert featuring lemon cake mix, fresh blueberries, and a white chocolate drizzle. Perfect for gatherings and celebrations.
Last Updated on January 31, 2026 by Daily News Staff
Take Sweetness to New Heights In the New Year
(Family Features) Whether you can’t quite give up on the holiday treats or the festivities are continuing into 2026, these Easy Lemon Blueberry Bars offer a light, fruity bite. The melted white chocolate drizzle is just what gatherings with loved ones call for. Visit Culinary.net for more delicious desserts to enjoy this year.
Easy Lemon Blueberry Bars
Recipe courtesy of “Cookin’ Savvy”
- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
- 1/3 cup fresh blueberries
- 2/3 cup white chocolate chips, divided
- 1/3 cup chopped pecans
- Heat oven to 350 F.
- In bowl, combine butter, cake mix, eggs, blueberries, 1/3 cup white chocolate chips and pecans.
- Butter 7-by-11-inch pan and spread mixture evenly into pan. Bake 30-35 minutes.
- Let cool then melt remaining white chocolate chips and drizzle over bars.
- Tip: If melted white chocolate chips are too thick, add a little oil before drizzling.
SOURCE:
Culinary.net
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
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Local Business
Original Tommy’s: How a Chili Burger Became a Southern California Icon
Original Tommy’s, established in 1946 in Los Angeles, is famous for its thick chili burgers and late-night appeal. It remains family-owned, embodying authentic Los Angeles culture and serving as a cultural landmark despite the fast-food industry’s evolution.
In a city famous for reinvention, reinvention was never the point at Original Tommy’s. Since 1946, the no-frills hamburger stand at Beverly and Rampart has served generations of Angelenos the same way: chili dripping, paper wrapped, eaten standing up, usually late at night. Original Tommy’s isn’t just a restaurant — it’s a piece of Los Angeles history.
From a Small Stand to a City Landmark
Original Tommy’s was founded on May 15, 1946, by Thomas James “Tommy” Koulax, the son of Greek immigrants. What began as a modest walk-up stand selling hamburgers and hot dogs quickly gained attention for one reason: chili. Not the thin, soupy kind — but a thick, meaty chili ladled generously over burgers, fries, hot dogs, and eventually tamales.
The location mattered. Sitting just west of downtown Los Angeles, the stand became a crossroads for working-class Angelenos, night-shift workers, musicians, cops, cab drivers, and anyone else looking for something filling at all hours. Long before the phrase “LA street food” existed, Tommy’s was already living it.
The Chili Burger Becomes an LA Staple
By the 1950s and 1960s, Original Tommy’s chili burger had become legendary. The menu stayed intentionally simple: burgers, hot dogs, fries, tamales, and breakfast items — all enhanced by the same signature chili. The stand-up counters, fast service, and absence of indoor seating created a rhythm that felt uniquely Los Angeles.
This wasn’t fast food chasing national trends. It was local food defining a city.
Growth Without Franchising
Unlike many post-war burger chains, Original Tommy’s expanded cautiously. Beginning in the 1970s, additional locations opened throughout Southern California and later into Nevada. At its height, the chain operated more than 30 restaurants.
What made Tommy’s different was its refusal to franchise widely. Remaining family-owned helped preserve consistency — the chili tasted the same, the portions stayed generous, and the experience remained unmistakably “Tommy’s.”
A Cultural Shortcut for “Real Los Angeles”
Original Tommy’s became more than a place to eat — it became a visual and cultural shorthand for authenticity. Filmmakers and TV producers regularly used the location to signal a grounded, working-class Los Angeles. If a character eats at Tommy’s, you immediately know who they are.
- Films: Heat, L.A. Confidential, They Live
- Television: Bosch, Californication, numerous food and travel shows
Musicians, athletes, and actors have long cited Tommy’s as a post-show, post-game, or late-night ritual — a place that didn’t care who you were, only whether you were hungry.
Why Original Tommy’s Still Matters
Nearly 80 years later, Original Tommy’s endures because it never tried to be trendy. It represents a post-war immigrant success story, a city built on late nights, and a version of fast food rooted in place rather than branding.
In a region overflowing with burger options, Original Tommy’s remains singular — messy, unapologetic, and inseparable from Los Angeles itself.
Original Tommy’s: Then & Now
Original Location (1946–Present):
2575 Beverly Blvd, Los Angeles, CA — the iconic stand-up counter location that started it all.
Expansion Era:
1970s–1990s locations spread across Los Angeles County, Orange County, the Inland Empire, and Nevada.
Today:
A smaller but focused footprint, still family-owned and operated from headquarters in Monrovia, California.
Also Good to Know
- Original Tommy’s Official History
The chain’s own account of its founding and legacy. - Los Angeles Magazine: Original Tommy’s
A deeper look at Tommy’s role in LA food culture. - Tasting Table: Chili Burger History
Context on how chili burgers became a regional staple. - Time Out LA: Original Tommy’s
Why the stand remains a must-visit for locals and tourists.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Last Updated on January 30, 2026 by Daily News Staff
Each year on January 31st, National Hot Chocolate Day warms up people across the country by celebrating the timeless cold-weather beverage.
National Hot Chocolate Day
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.[2] The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases.
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online. (wikipedia)
Links:
National Day Calendar: https://nationaldaycalendar.com/national-hot-chocolate-day-january-31/
Wikipedia: https://en.wikipedia.org/wiki/Hot_chocolate
Visit our Food and Drink section: https://stmdailynews.com/category/food-and-beverage/
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