Lead chromate adulteration in Ecuadorian spices

Spices enhance color, aroma and flavor, but adulteration to boost color or weight can involve hazardous substances like lead chromate. This study investigated possible spice adulteration in Ecuador, prompted by concerns over cinnamon in apple cinnamon fruit puree. Lead (Pb) and total Chromium (Cr) were analysed in 148 samples of ground spices and sauces using ICP-MS, and wholesale cinnamon and cumin were analysed with XRD. Nutmeg and paprika had the highest Cr levels (26 mg kg ⁻¹ and 17 mg kg ⁻¹, respectively). Wholesale spices exceeded the EU's lead limit for spices (2 mg kg ⁻¹), while retail spices showed two samples (black pepper and nutmeg). Lead was also detected in sauces as ketchup (1.7 mg kg ⁻¹), barbecue sauce (1.7 mg kg ⁻¹) and golf sauce (2.3 mg kg ⁻¹), likely form adulterated spices. XRD analysis suggested lead chromate adulteration. This study highlights Pb contamination in Ecuadorian spices, revealing the need for stronger local controls and regulations to ensure food safety.