Sea Salt & Spices

Sea salt is produced by evaporating seawater, leaving behind sodium chloride and trace minerals. Spices are dried, aromatic parts of plants, such as seeds, fruits, roots, or bark, used to flavor food.

Manufacturers add sea salt and spices to foods primarily to enhance flavor and aroma. Sea salt also acts as a preservative. They are commonly found in seasoning blends, marinades, and various prepared dishes.

Sea salt and spices are generally recognized as safe (GRAS) by the FDA when used as flavoring agents. The primary component of sea salt, sodium chloride, is essential for bodily functions, but high intake can contribute to increased blood pressure, a concern highlighted by the FDA's Daily Value of 2,300 mg for sodium. JECFA has evaluated sodium chloride, and individual spices are also evaluated for safety. There is no evidence suggesting general health concerns for the broad category of 'spices' at typical intake levels.