Chili And Other Spices

Spices are dried seeds, fruits, roots, bark, or vegetative substances used in nutritionally insignificant quantities as a food additive for flavor or color. Chili peppers, the source of many common spices, are the fruit of plants from the genus Capsicum, native to the Americas. They are typically dried and ground into a powder or used whole.

Spices are primarily used to add flavor and aroma to foods. They are found in a wide variety of processed foods, including soups, marinades, seasoning mixes, and savory dishes, to enhance their taste profile and provide a specific culinary character.

Spices are generally recognized as safe (GRAS) by the FDA for use as flavoring agents. While some compounds in spices have been studied for potential health benefits, such as antioxidant properties, these effects are typically associated with regular consumption of larger quantities than are found in processed foods. International bodies like JECFA and EFSA have evaluated many individual spices and their components. Evidence regarding the health effects of spices at the levels used in food is generally considered safe.