Other Spices & Calcium Stearate

Spices are a diverse group of dried plant parts, such as seeds, fruits, roots, bark, or buds, used to flavor food. They can come from various plants worldwide. Calcium stearate is a calcium salt of stearic acid, a fatty acid found in animal and vegetable fats. It is typically produced by reacting stearic acid with calcium oxide or calcium hydroxide.

Spices are used to add flavor and aroma to a wide variety of foods, from savory dishes to baked goods. Calcium stearate is used as an anti-caking agent in powdered products, preventing them from clumping together. It is often found in seasoning mixes, salt, and other powdered food items.

Spices are generally recognized as safe (GRAS) by the FDA when used as food ingredients. Calcium stearate is also GRAS by the FDA. Both are commonly consumed in small amounts as part of food. Regulatory bodies like JECFA and EFSA have evaluated many individual spices and food additives, generally finding them safe for consumption within typical dietary levels. There are no widespread health controversies associated with the typical use of common spices or calcium stearate in food.