Spice And Natural Flavor

Spices are dried parts of plants, such as seeds, fruits, roots, bark, or leaves, used in small amounts for flavoring food. Natural flavors are complex mixtures derived from natural sources like fruits, vegetables, herbs, spices, and other edible plant materials, or animal products like meat, seafood, eggs, and dairy. They are created through processes like extraction, distillation, or fermentation to capture specific taste and aroma profiles.

Spices and natural flavors are added to foods to enhance or impart taste and aroma. They are used in a wide variety of products, including processed meats, sauces, baked goods, snacks, and beverages, to create appealing flavor profiles that consumers enjoy.

Spices and natural flavors are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many individual spices and flavor compounds. While generally considered safe in the amounts used in food, some individuals may experience sensitivities or allergies to specific spices.