Spices Including Peppers

Spices are dried seeds, fruits, roots, bark, or vegetative substances used in nutritionally insignificant quantities as a food additive for flavor or color. They are derived from plants, with common examples including pepper, cinnamon, and turmeric. Spices are typically ground or left whole after harvesting and drying.

Manufacturers add spices to foods to enhance flavor and aroma. They are used in a wide variety of products, including processed meats, baked goods, sauces, and snack foods. Spices are a key component in seasoning blends and marinades.

Spices are generally recognized as safe (GRAS) by the FDA when used for flavoring. Regulatory bodies like JECFA and EFSA have evaluated many individual spices and found them safe for consumption at typical dietary levels. While some spices contain beneficial compounds, there are no widespread health controversies associated with their use as flavoring agents.