Extractives Of Spice

Extractives of spice are concentrated flavor compounds derived from spices like pepper, ginger, or cinnamon. They are produced by using solvents or other extraction methods to pull out the aromatic and taste components from the spice material.

Manufacturers use extractives of spice to add or enhance flavor in a wide variety of foods. They are commonly found in processed meats, snacks, sauces, and baked goods, providing a more consistent and potent spice flavor than using the whole spice.

In the U.S., spice extractives are generally recognized as safe (GRAS) by the FDA when used for their intended purpose as flavoring. Regulatory bodies like JECFA have evaluated many spice-derived flavorings. Evidence does not suggest adverse health effects from consuming spice extractives at typical dietary levels.