Spices

Spices are dried parts of plants, such as seeds, fruits, roots, bark, or flowers, that are primarily used for flavoring, coloring, or preserving food. They are typically harvested from various plants around the world, then dried whole or ground into powders. The processing methods aim to preserve their aromatic compounds and flavors.

Manufacturers add spices to food products primarily for their distinctive flavors and aromas, which can enhance the overall taste experience. They are also sometimes used for their natural coloring properties or as preservatives. Spices are found in a wide range of foods, including savory dishes, baked goods, beverages, and processed meats.

In the United States, spices are generally recognized as safe (GRAS) for their intended use as food ingredients. Most individual spices have a long history of safe consumption and are considered safe at typical intake levels. While JECFA and EFSA have evaluated many individual spices and their components, there is no single evaluation for "spices" as a broad category. There are no notable controversies regarding the safety of spices when consumed as part of a typical diet.