Including Black Pepper & Fennel

Black pepper comes from the dried unripe fruit of the Piper nigrum vine, native to South Asia. Fennel is a flowering plant in the carrot family, with feathery leaves and a bulbous base, native to the Mediterranean region. Both are used as spices, adding distinct flavors to food.

Black pepper and fennel are used to add flavor and aroma to a wide variety of foods. They are common in savory dishes, including sausages, meats, soups, and stews, as well as in some baked goods and spice blends.

Black pepper and fennel are generally recognized as safe (GRAS) by the FDA when used as spices. They are not typically associated with significant health risks at the levels found in food. International bodies like JECFA and EFSA have evaluated various food ingredients, but specific evaluations for these spices in isolation are less common than for additives. There are no widespread controversies regarding their use in typical food amounts.