In the early 19th century, cayenne pepper was sometimes adulterated with red lead (lead oxide) to improve its color and increase its weight. This practice, documented by Frederick Accum, was part of the widespread use of lead compounds in food. The consumption of lead-contaminated spices contributed to the chronic lead poisoning that was common at the time.

The adulteration of cayenne pepper with red lead was a shocking revelation that helped make Accum's book a sensation. It became a symbol of the hidden dangers of the food supply and the extent of commercial fraud. The theme of poisoned spices appears in the works of poets and writers who were interested in the connections between food, health, and morality, such as William Cobbett, who wrote about the corruption of the food system.