Black Pepper & Spices

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, native to South Asia. The fruit of the vine, called a peppercorn, is dried and used as a spice. "Spices" is a general term for dried seeds, fruits, roots, bark, or vegetative substances used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative.

Black pepper and mixed spices are used to add flavor and pungency to a wide variety of foods. Manufacturers add them to enhance the taste profile of savory dishes, snacks, and processed foods. They are commonly found in prepared meals, sauces, snacks like popcorn and nuts, and baked goods.

Black pepper and many common spices are generally recognized as safe (GRAS) by the FDA for use as flavoring agents. They are typically consumed in small amounts, and no significant health concerns are associated with their use at these levels. JECFA has evaluated many individual spices and found them safe for consumption. While some spices contain compounds with potential health benefits, they are not typically consumed in amounts large enough to have a significant medicinal effect.