Spice And Herbs

Spices and herbs are dried seeds, fruits, roots, bark, or vegetative substances primarily used for flavoring, coloring, or preserving food. They are derived from plants and can be used whole, ground, or in other forms. Their distinct flavors and aromas come from volatile oils and other chemical compounds.

Manufacturers add spices and herbs to enhance or impart flavor and aroma to a wide variety of foods. They are essential components in seasoning blends, marinades, sauces, soups, baked goods, and processed meats. Their use is primarily for sensory appeal, making foods more palatable and complex.

Spices and herbs are generally recognized as safe (GRAS) by the FDA when used for flavoring. Many spices and herbs contain antioxidants and other beneficial plant compounds. International bodies like JECFA have evaluated many individual spices and herbs for safety. While generally safe in culinary amounts, some individuals may experience digestive upset from very large quantities.