Spices & Spice Extracts

Spices are dried parts of plants, such as seeds, fruits, roots, bark, or leaves, used in small amounts for flavoring or coloring food. Spice extracts are concentrated forms of spices, often made using solvents like alcohol or water to capture their aromatic and flavorful compounds.

Manufacturers add spices and their extracts to enhance the taste and aroma of a wide variety of foods. They are fundamental in creating distinct flavor profiles in dishes ranging from savory snacks like chips and pretzels to complex sauces and seasoned nuts.

Spices are generally recognized as safe (GRAS) by the FDA when used for flavoring. They are not typically consumed in quantities large enough to cause adverse health effects. International bodies like JECFA have evaluated many individual spices and their extracts, often establishing acceptable daily intakes where appropriate, but a general statement for 'spices' as a category is not applicable. Some individual spices may have specific health research, but no widespread controversies exist for their use as flavoring agents.