Sugar And Spices

Sugar and spices" refers to a blend of sweetening agents, typically sucrose derived from sugar cane or sugar beets, and various dried plant parts used for their aromatic and flavoring properties. Sugar is extracted and refined, while spices are dried and often ground parts of plants like seeds, fruits, roots, or bark.

This blend is primarily used to add both sweetness and complex flavors to a wide range of foods. It is commonly found in seasoning rubs for meats, marinades, baked goods, sauces, and some beverages. Beyond flavoring, sugar also contributes to texture and can act as a mild preservative, while spices enhance aroma and taste.

Both sugar and common spices are generally recognized as safe (GRAS) by the FDA when consumed in typical food amounts. However, the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) also advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated various individual sugars and spices, often concluding that they do not require a specific acceptable daily intake (ADI) or setting one. While excessive intake of added sugars is a public health concern, spices are generally consumed in small quantities and are not typically associated with adverse health effects at those levels, though some individuals may have sensitivities to specific spices.