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.
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Food and Beverage
Easy, Restaurant-Worthy Meals for Busy Days
Restaurant-Worthy Meals: When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. In seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes like this Garlic Parmesan Rice and Shrimp Skillet or Egg Roll in a Bowl.
(Feature Impact) When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. If you’re juggling work, chores, errands, hobbies, studies, a social life, caretaking or the other million-and-one things keeping your schedule full right now, the idea of spending an hour putting together a home-cooked meal might sound exhausting or downright impossible.
In seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes that offer nutritional balance and don’t skimp on flavor. By using pre-seasoned Minute Rice Cups – like the new, crave-worthy Garlic Parmesan to satisfy comfort cravings and Veggie Stir-Fry that lets you enjoy the flavor of takeout without the wait – you can have a flavorful base for your meals ready in 1 minute. You won’t even have to pull out the rice cooker or go scrounging in the spice cabinet.
If you’re craving a savory, cheesy dinner, this high-protein Garlic Parmesan Rice and Shrimp Skillet, ready in only 6 minutes, is an ideal choice for busy home chefs searching for that elusive balance between simple and sophisticated. Plus, the recipe can easily be adapted to your household’s tastes; try tossing some spinach or chickpeas into the skillet or swapping the shrimp for chicken or tofu.
To enjoy takeout flavors without the trip, opt for this restaurant-inspired Egg Roll in a Bowl recipe. Savor the umami notes of soy sauce and enjoy the convenience of tender onions, carrots and peas mixed into the stir-fry rice cup that forms the base of your meal. The toppings are what give this recipe its deconstructed egg roll vibe: flavorful sauteed cabbage joins crunchy wonton strips and a protein of choice for a bowl that comes together in just 20 minutes.
For more meal ideas to keep you going when life is moving quickly, visit MinuteRice.com.
Garlic Parmesan Rice and Shrimp Skillet
Prep time: 1 minute
Cook time: 5 minutes
Servings: 1-2
- 1 Minute Garlic Parmesan Rice Cup
- 1 tablespoon olive oil
- 8 ounces large shrimp, peeled and deveined
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- lemon wedges, for garnish (optional)
- Heat rice according to package directions.
- In medium skillet, heat olive oil over medium heat. Add shrimp to skillet and cook until pink, about 3 minutes. Remove shrimp from skillet and set aside.
- In same skillet, add rice, lemon juice and red pepper flakes. Stir to combine and heat through, 1 minute. Return shrimp and stir to combine.
- Garnish with parsley. Squeeze lemon wedge over top, if desired, and serve.
Substitution: Use sauteed mushrooms or crispy tofu to make vegetarian.
Egg Roll in a Bowl
Prep time: 2 minutes
Cook time: 18 minutes
Servings: 2
- 1 Minute Veggie Stir-Fry Rice Cup
- 1/2 pound ground turkey or pork
- 1 cup coleslaw mix
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon sesame oil
- 1/2 cup fried wonton strips
- 2 tablespoons sweet and sour sauce
- Heat rice according to package directions.
- In large pan, cook meat over medium heat 10 minutes, or until browned and cooked through. Drain any excess grease.
- Add coleslaw, garlic, soy sauce, ginger and sesame oil to pan. Cook 8 minutes, or until coleslaw is softened. Add rice during final 4 minutes.
- Top with wonton strips, drizzle sweet and sour sauce and serve.
Tip: To add more vegetables, try mushrooms, bell peppers, snap peas or green onions. For extra spice, drizzle on sriracha or hot sauce of choice.
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(Feature Impact) If you’re planning on firing up the grill for an upcoming summer gathering, you might be trying to brainstorm options beyond the traditional burgers and dogs. Luckily, there are recipes that let you keep things interesting without becoming too complicated.
These Super Moist Boneless Pork Chops might just make you the favorite grill master in the neighborhood. Salt, sugar and aromatic ingredients like juniper berries and bay leaves give the meat a rich, complex flavor, and the combination of brining and grilling helps you achieve a tender but juicy finished product.
Since the recipe features Coleman Boneless Pork Chops, which deliver exceptional flavor from pork raised with no antibiotics ever and no added hormones, it’s easy to elevate your cookout with high-quality protein that you can feel good about serving to family and friends. Make it an extra memorable occasion with family-favorite sides like grilled asparagus, a light summer salad, diced potatoes and dinner rolls then round out your flavor-infused evening with an all-American tradition such as apple pie.
If your grilling plans get rain-checked, you can easily sear the pork chops in a skillet or bake them in the oven to take the party indoors.
Find more summer recipe ideas by visiting ColemanNatural.com.
Super Moist Boneless Pork Chops
Prep time: 7 hours
Cook time: 40 minutes
Servings: 4
- 1 quart water
- 1/2 cup brown sugar
- 1/2 cup kosher salt
- 1 bay leaf
- 12 juniper berries
- 6 cups ice
- 4 Coleman Boneless or Bone-In Pork Chops (1 1/2 inches thick)
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt
- 2 scallions, thinly sliced, for garnish
- In large pot, heat water, brown sugar, kosher salt, bay leaf and juniper berries over high heat until sugar and salt are dissolved.
- Remove from stove and add ice. Liquid should be cool to touch.
- Add pork chops to liquid, cover and refrigerate 4-6 hours, or overnight.
- Approximately 10-15 minutes before grilling, heat grill to medium heat, remove chops from brine and pat dry with paper towels. Season with freshly ground black pepper and sea salt.
- Grill until desired doneness, or until internal temperature reaches at least 145 F for medium finish. Garnish with scallions. Serve with side dishes of choice
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Last Updated on July 9, 2026 by Daily News Staff
Decadent Sticky Rice Recipes for Dessert
(Feature Impact) Although many people associate rice with savory dishes, this staple grain can actually level up your dessert game too. Cultures from around the world have invented a variety of creative ways to turn the sticky rice in your pantry into treats you can whip up when you’re on the prowl for something sweet.
Sticky rice, also known as sweet rice, is a specific type of short- or medium-grain rice that, as the name implies, becomes sticky when cooked. With Success Boil-in-Bag Sticky Rice, it’s simple to make sweet, soft, perfectly cooked rice for desserts without extra steps, equipment or hassle. In only 12 minutes, you’ll have an ideal base to use for your favorite recipes.
A rice-based take on a quintessential British dessert, this Sticky Toffee Pudding is decadent and full of mouthwatering flavor. With the rich sweetness of brown sugar and vanilla imbued in every bite, it’s a warm, comforting dessert you might find yourself craving on a rainy day or cold night. Take it to the next level by adding caramelized banana and toasted coconut toppings.
For a more refreshing, summery option, transport your kitchen to the tropics with this Thai-inspired Sticky Rice with Mango and Coconut. Creamy coconut-infused rice contrasts with juicy ripe mango slices, nutty black sesame seeds and cooling mint-leaf garnishes for a fun, fresh blend of textures and flavors that might have you picturing palm trees. If you’re not a mango fan, feel free to swap in a different tropical fruit of your choice.
The versatility of rice makes it an excellent mainstay to keep on hand in your kitchen, adding ease and flexibility to your daily meal routine. For more ideas on how to use rice for dessert – or for breakfast, lunch and dinner – visit SuccessRice.com.
Sticky Toffee Pudding
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 2-4
- 1 bag Success Sticky Rice
- 3/4 cup milk
- 2 tablespoons brown sugar
- 3/8 teaspoon salt, divided
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- toasted coconut, for garnish
Caramelized Banana:
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 banana, sliced into coins
- 1/4 teaspoon vanilla extract
- Prepare rice according to package directions.
- Remove rice from bag. Return to pot and stir in milk, brown sugar and 1/4 teaspoon salt. Simmer 5 minutes.
- In small saucepan, melt butter over medium heat. Stir in sugar 2 minutes, or until dissolved. Whisk in cream and bring to simmer. Cook 5 minutes until thickened. Remove from heat and stir in vanilla and remaining salt.
- To make caramelized banana: In medium skillet, melt butter over medium heat. Stir in brown sugar until syrupy. Add banana coins in single layer and cook 2 minutes per side until golden brown. Drizzle vanilla on top.
- Add rice to bowl. Pour toffee sauce on top. Garnish with caramelized bananas and coconut. Serve warm or chilled.
Sticky Rice with Mango and Coconut
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2-4
- 1 bag Success Sticky Rice
- 1 1/2 cups water
- 1 1/4 cups coconut milk, divided
- 3 1/2 tablespoons brown sugar, divided
- 2 mangoes, sliced
- 1 tablespoon black sesame seeds
- fresh mint leaves, for garnish
- Prepare rice according to package directions using 1 1/2 cups water, 1 cup coconut milk and 1 1/2 tablespoons brown sugar rather than 4 cups water.
- In separate small saucepan over medium heat, bring remaining coconut milk and brown sugar to boil. Cook, stirring often, 8-10 minutes, or until thickened and syrupy.
- Divide rice among four serving bowls. Arrange mango slices over top; drizzle with coconut milk syrup. Garnish with black sesame seeds and mint.
Substitution: Use pineapple, guava or papaya for mango, if desired.
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🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News Food and Drink newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!
