Spices do not always guarantee naturalness and purity, as we would expect, and sometimes they can hide adulterations and contaminations. After the cases of recent years which involved some variants, such as oregano (the situation of which, at least in Italy, has however improved), attention has now shifted to cinnamon, which according to a recent European study is often altered and even potentially risky for health.
Let’s talk about a recent study, published on npj Science of Food and carried out by the Joint Research Center (JRC) of the European Commission, which raised a strong alarm bell by discovering that much of the cinnamon on the market in European supermarkets and markets is adulterated or does not comply with safety limits.
The study
The JRC collected and analyzed samples of cinnamon purchased in 10 European Union countries (including Italy), as well as the United Kingdom, Serbia and Sri Lanka. Both sticks and powder were examined, mainly from Sri Lanka, Madagascar, Vietnam, India and Indonesia.
The results spoke clearly: of the 104 samples analyzed, over 66% were found to be non-compliant with the standards, revealing a picture of fraud, contamination and even risks to the health of consumers.
Cinnamon is among the most loved and widespread spices in the world, used not only in sweets and drinks, but also in supplements and natural remedies. It is now the fifth most imported spice in Europe and it is clear that the increase in demand, together with the constant growth in prices (around +10% per year since 2017), has made it an increasingly attractive target for food fraud.
Cases of adulteration in spices had already been documented in the past, but this new investigation confirms that the phenomenon is anything but marginal.
What they found in cinnamon
The analyzes highlighted widespread irregularities, from the presence of contaminants to the fraudulent substitution of varieties, through to incorrect processing practices.
One of the most important aspects concerns the replacement of the prized Ceylon cinnamon, originally from Sri Lanka, with the cheaper Cassia, grown mainly in Myanmar, Indonesia and China.
About 9% of products labeled “Ceylon” were actually Cassia or mixtures of the two. This substitution is not just a commercial fraud: Cassia actually contains much higher levels of coumarin, a substance that can be toxic to the liver if taken in excessive doses.
But the more serious issue concerns some contaminants such as lead and chromium and coumarin beyond the limits.
Here is a summary of the most worrying data:
These substances, if taken regularly in the diet, can have health consequences, particularly in the most sensitive subjects.
The experts then highlighted adulterations that were more complex than simple varietal substitution. In several cases the valuable bark was mixed with less noble parts of the plant, such as roots, leaves or flowers; some samples showed an anomalous ash content, indicating contamination or poor production processes; in others traces of foreign spices have been identified, such as cloves or pepper, and even onion, fenugreek and rice.
Signs that suggest a long, complex and not very transparent supply chain, where fraud can easily enter.
How to defend yourself
In summary, only one sample in three actually conformed to the standards. In addition to the economic risk of paying for an adulterated product, consumers are faced with a real safety problem: heavy metals, excess sulphites and coumarin in high doses are not to be underestimated.
JRC research confirms the need for greater controls along the supply chain, not only to protect the health of European citizens, but also to guarantee fairness towards serious and transparent producers.
What can we do to avoid buying adulterated cinnamon?
The advice of experts is to prefer reliable and certified brands, being wary of products that are too cheap or of unclear origin.
