Coated With: Spices

Spices are dried seeds, fruits, roots, bark, or vegetative substances used in nutritionally insignificant quantities as a food additive for flavor or color. They are typically sourced from tropical regions around the world. Spices are usually ground or left whole before being added to food products.

Manufacturers add spices to enhance the flavor and aroma of foods. They are commonly found in a wide variety of products, including processed meats, baked goods, sauces, and spice blends. Spices are essential for creating distinct taste profiles in many cuisines.

Spices are generally recognized as safe (GRAS) by the FDA for use as flavoring agents. While some individual spices contain beneficial compounds, the amounts used in food are typically too small to have significant health effects. International bodies like JECFA and EFSA have evaluated many spices, generally affirming their safety at typical consumption levels. Research into specific compounds within spices is ongoing, but no major health concerns are associated with their use as food ingredients.