About
"Other spices" is a collective label-declaration term covering any dried aromatic vegetable substances — in whole, broken, or ground form — used primarily for seasoning rather than nutritional purposes. The term appears on ingredient lists when a manufacturer uses one or more spices that do not individually require separate disclosure under applicable labeling rules.
Safety summary
Culinary spices used at typical seasoning levels are broadly recognized as safe for the general adult population and carry no established ADI. The principal documented safety concern is microbiological contamination: FDA found imported spice shipments had a Salmonella prevalence roughly twice that of other imported FDA-regulated foods. Some individual spices within this category may trigger allergic reactions in sensitive individuals, but no IARC carcinogenicity classification applies to the category as a whole.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Spices are permitted as food ingredients under the Australia New Zealand Food Standards Code. They may be declared collectively as 'spices' or 'herbs and spices' on labels. Individual allergen-containing spices (e.g., celery) must be declared per Standard 1.2.3.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Herbs and spices used for seasoning are regulated as foods, not food additives, under EU food law. They are not assigned E-numbers and do not require pre-market EFSA safety authorization when used at traditional seasoning levels. Regulation (EC) No 1333/2008 governs food additives separately. Individual spice-derived extracts used as flavourings may fall under Regulation (EC) No 1334/2008.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Spices and condiments are regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. FSSAI sets standards for individual spices (e.g., turmeric, cumin, coriander) relating to moisture, volatile oil content, and microbiological limits. Collective declaration as 'spices' is permitted on labels for mixtures.source |
| FDA (Food and Drug Administration) (United States) | Approved | Spices are listed as GRAS under 21 CFR Part 182. They may be declared collectively as 'spices' on ingredient labels per 21 CFR 101.22(h)(1) without individually naming each spice, with the exception of onion, garlic, and celery which must be named when used as a flavoring. FDA FSMA preventive-controls rules require spice manufacturers to conduct hazard analyses for pathogens such as Salmonella. |
Who should approach with care
Research citations
- 1FDA. Food Additives and GRAS Ingredients – Information for Consumers. fda.gov
- 2EFSA. Food Additives – EFSA Panel on Food Additives and Flavourings (FAF). efsa.europa.eu
- 3FDA. Questions & Answers on Improving the Safety of Spices, 2018. fda.gov
- 4FDA. Risk Profile: Pathogens and Filth in Spices, 2018. fda.gov
