Other Spices

Other spices refers to a broad category of dried plant parts used to add flavor to food. This can include seeds, fruits, roots, bark, or vegetative substances. They are typically ground or left whole and are distinct from herbs, which are usually the leafy green parts of plants.

Manufacturers use other spices to enhance or impart specific flavors in a wide variety of foods. They are essential components in seasoning blends, sauces, marinades, and processed meats. Common examples include pepper, cumin, coriander, and paprika.

The FDA generally regards spices as safe (GRAS) when used for flavoring. Many spices contain antioxidants and other beneficial compounds. International bodies like JECFA have evaluated many individual spices, but 'other spices' as a category is too broad for a single evaluation. While generally safe in typical food amounts, some individuals may experience digestive upset from very large quantities.