Contains Less Than 2%: Spices

Spices are dried seeds, fruits, roots, bark, or vegetative substances used primarily for flavoring, coloring, or preserving food. They are derived from plants and can be used whole, ground, or in other forms. Examples include pepper, cinnamon, turmeric, and cumin.

Manufacturers add spices to enhance the taste and aroma of food products. They are used in a wide variety of foods, including savory dishes, sauces, marinades, baked goods, and beverages. Spices can also contribute to the visual appeal of food through their natural colors.

Spices are generally recognized as safe (GRAS) by the FDA when used for flavoring. Regulatory bodies like JECFA and EFSA have evaluated many individual spices, often setting acceptable daily intakes. While generally considered safe in typical culinary amounts, some spices contain compounds that may have biological effects. Research is ongoing into the potential health benefits and risks associated with regular, high-dose consumption of certain spices.