Does Cinnamon Have Lead in It? Separating Fact from Fear

January 5, 2026 •

4 min read

In 2024, an investigation by Consumer Reports revealed that over a dozen cinnamon brands contained elevated levels of lead, sparking widespread concern among consumers. This alarming finding has led many to question: does cinnamon have lead in it?

Quick Summary

Recent testing has revealed concerning levels of lead contamination in certain brands of ground cinnamon. This contamination can occur through environmental absorption or intentional adulteration. Consumers are advised to check FDA alerts and choose reputable brands to minimize exposure risks, especially for vulnerable populations like children.

Key Points

Lead Contamination Confirmed: Recent tests by Consumer Reports and the FDA have found elevated lead levels in several brands of ground cinnamon.
Not All Cinnamon is Affected: Not every brand or product is contaminated, and the severity varies widely among tested products.
Contamination is Not Natural: Lead can get into cinnamon through environmental absorption from contaminated soil or water, as well as intentional adulteration with lead compounds.
Choose Reputable Brands: Selecting well-known brands with stricter quality control and checking for FDA alerts are the best ways to minimize risk.
Children are Most Vulnerable: The greatest concern is for young children and pregnant women, who are most susceptible to the neurological and developmental impacts of lead exposure.
Ceylon vs. Cassia: Lead contamination risk is not specific to one type, though some Ceylon brands have shown lower lead levels in testing.
Sticks May Be Safer: Some evidence suggests whole cinnamon sticks may contain lower lead levels than ground cinnamon.
Industry Standards are Needed: A lack of consistent federal regulation on heavy metals in spices allows contaminated products to enter the market.

The Surprising Truth About Lead in Cinnamon

Recent headlines have brought the issue of lead contamination in spices, particularly cinnamon, to the forefront of consumer awareness. While it's illegal to intentionally add lead to food products in the US, trace amounts can still find their way into our spice racks through several pathways. The issue gained significant traction after a recall of lead-tainted cinnamon applesauce pouches in 2023, which impacted hundreds of children. Following this incident, consumer advocacy groups and the FDA conducted further testing on ground cinnamon products, confirming that elevated levels of lead were present in some brands.

How Does Lead Get Into Cinnamon?

Lead contamination is not an inherent property of cinnamon itself, but rather a result of external factors. There are three primary ways this can occur:

Environmental Contamination: The cinnamon tree, like other plants, can absorb lead from the soil, air, and water where it is grown. Since most cinnamon sold in the US is imported from regions with potentially less stringent environmental regulations, this is a significant source of contamination. The drying and processing of the bark can also concentrate any lead that was absorbed.
Adulteration: A more nefarious and concerning cause is intentional adulteration. In some cases, unscrupulous suppliers may add lead compounds, like lead chromate, to ground spices to increase their weight or enhance their color for greater profit. This was the suspected cause of the severe lead poisoning cases linked to the cinnamon applesauce recall.
Processing and Handling: During the processing, grinding, and packaging phases, lead can be introduced through contaminated equipment or storage containers. While less common than environmental or intentional contamination, it is still a possibility.

Types of Cinnamon and Lead Risk

It is crucial to distinguish between the two main types of cinnamon available: Cassia and Ceylon. The risk of coumarin toxicity is often associated with Cassia cinnamon, but the risk of lead contamination can apply to both types, though some reports suggest Ceylon may have lower lead levels.


Comparison of Cassia vs. Ceylon Cinnamon Risks	Feature	Cassia Cinnamon	Ceylon Cinnamon	How it Impacts Lead Risk	What to Look For
Origin	Most common, cheaper. Comes from various species of Cinnamomum.	“True” cinnamon. Primarily from Sri Lanka (Cinnamomum verum).	Contamination is more dependent on growing region and supplier practices than on species alone.	While not a guarantee, some Ceylon brands have shown lower lead levels in testing.
Coumarin Content	High levels, can be hepatotoxic in large doses.	Very low levels, generally safer for long-term, high consumption.	Not directly related to lead, but can be a separate health concern with Cassia.	Choose Ceylon if consuming large quantities regularly, as it is safer regarding coumarin.
Texture	Harder, thicker sticks. Ground powder is common.	Softer, more brittle sticks. Ground powder is also available.	No impact. Lead risk is tied to environmental factors and processing, not physical form.	Consider buying from reputable sources regardless of type.
Lead Levels	Varies widely by brand and source; some have shown high levels in recent tests.	Some brands have demonstrated low to non-detectable lead levels.	Product-specific testing is the best indicator of lead risk, not species type.	Check for third-party test results or choose brands from FDA public alerts.

How to Minimize Your Risk of Lead Exposure from Cinnamon

Choosing a safer cinnamon requires due diligence. Here's a list of steps consumers can take:

Check FDA Alerts: The Food and Drug Administration (FDA) has issued public health alerts listing specific brands and products with elevated lead levels. Always check the latest information to ensure you don't have a recalled product in your pantry. A list is available on the FDA's website.
Choose Reputable Brands: Major, well-known brands often have more rigorous quality control and testing procedures. Brands like McCormick and 365 Whole Foods Market have shown lower lead levels in independent tests. While not a complete guarantee, it can reduce risk compared to lesser-known, international brands often found in specialty stores.
Opt for Whole Sticks: While not a perfect solution, some studies suggest that lead levels in ground cinnamon can be higher than in whole sticks, possibly due to concentration during processing or intentional adulteration of powders. Grinding your own sticks may be a safer option.
Consider Origin: Spices imported from regions with less regulatory oversight on heavy metals in the soil and processing may pose a higher risk.
Limit Consumption: While small amounts are typically not a concern, if you use cinnamon frequently or in large quantities, consider limiting your intake or varying your diet. The risk of lead accumulation increases with long-term exposure. This is especially critical for pregnant women and young children.

The Importance of Regulation

The lack of consistent federal regulation regarding heavy metals in spices in the US has allowed some tainted products to enter the market. New York is one of the few states with specific regulations for lead in spices, which has resulted in numerous recalls. Consumer advocacy groups continue to push for national standards to protect public health.

Conclusion

While not all cinnamon contains lead, recent tests by Consumer Reports and the FDA confirm that contamination is a real and significant issue for certain brands. Consumers should be vigilant by checking recall lists, opting for reputable brands, and considering whole sticks over ground powder to reduce their risk of exposure. Although lead contamination can occur unintentionally through environmental factors, intentional adulteration remains a serious concern. The ongoing push for stricter regulation is vital to ensure the long-term safety of our spice supply. By staying informed and making careful purchasing decisions, you can continue to enjoy the flavor of cinnamon with greater peace of mind.

Source: Consumer Reports Investigation on Spices

Frequently Asked Questions

Some suppliers may intentionally add lead compounds, such as lead chromate, to spices to increase their weight or enhance their color, thereby increasing their profit margin. This illegal practice is a serious health hazard.

Long-term exposure to lead can cause serious health issues, especially for young children and pregnant women. It can lead to neurological effects, developmental delays, behavioral difficulties, and lowered IQ. In adults, chronic exposure is linked to kidney damage, hypertension, and reproductive issues.

You cannot determine the lead content of cinnamon by its appearance, smell, or taste. The only way to know is through laboratory testing. The best course of action is to follow public health alerts from the FDA and Consumer Reports to avoid potentially contaminated brands.

While some tests show lower lead levels in certain Ceylon brands, the risk is not exclusive to Cassia. The potential for lead contamination is more tied to environmental factors and supplier practices than the cinnamon species itself. You should rely on brand-specific testing results rather than species type.

No, you do not need to discard all your cinnamon. Check your product against the specific brands listed in public health alerts from the FDA and Consumer Reports. If your cinnamon is on a 'do not use' list, it is best to dispose of it.

The labels 'organic' or 'natural' are not guarantees against heavy metal contamination. The source of lead is often environmental, like contaminated soil, which can affect even organically grown plants. Always check test results and brand reputation.

While the FDA monitors food for contaminants, there is currently no federal standard or regulatory limit specifically for lead in spices. This regulatory gap has allowed some contaminated products to enter the market. Consumer advocates are pushing for stricter national regulations.