And Spices

Spices are dried parts of plants, such as seeds, fruits, roots, bark, or leaves, used in small amounts for flavoring, coloring, or preserving food. They can be used whole, ground, or in blends. Examples include pepper, cinnamon, turmeric, and cumin.

Manufacturers add spices to enhance the flavor and aroma of foods. They are used in a wide variety of products, including savory dishes, baked goods, beverages, and spice blends for seasoning meats and vegetables.

Spices are generally recognized as safe (GRAS) by the FDA when used for flavoring. While many spices contain beneficial compounds, their amounts in typical food use are too small to have significant health effects. Regulatory bodies like JECFA and EFSA have evaluated many individual spices, generally confirming their safety for consumption. There are no widespread controversies regarding the typical use of spices in food.