Spies

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 and are often ground into a powder before use. Many spices have been used for centuries in cooking and traditional medicine.

Manufacturers add spices to enhance the flavor and aroma of a wide variety of foods. They are commonly found in savory dishes like soups, snacks, and sandwiches, as well as in baked goods and beverages. Spices can also contribute to the color of food products.

Spices are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated many spices, often finding them safe at typical consumption levels. While some spices contain beneficial compounds, the amounts used in food are usually too small to have significant health effects. Research into specific health benefits or potential risks of individual spices is ongoing.