About
Spice extract (spice oleoresin) is a concentrated preparation obtained by solvent extraction of whole or ground spices or herbs, capturing both the volatile and non-volatile flavour and colour constituents of the source plant material. It is used in food manufacturing as a standardised, shelf-stable flavouring ingredient to impart authentic spice character, extend shelf life through natural antimicrobial compounds, and enhance sensory properties without the bulk of whole or ground spices.
Safety summary
Spice extracts are broadly recognised as safe when used within good manufacturing practice (GMP) limits and when produced with permitted food-grade solvents whose residual levels comply with regulatory maxima (e.g., ≤30 ppm acetone in the finished oleoresin). The primary safety concerns are not intrinsic toxicity but rather residual extraction solvents, mycotoxin contamination arising from mould during spice processing, and economically motivated adulteration (food fraud). Sensitive individuals—including those with known spice allergies, irritable bowel conditions, or who are pregnant—should exercise caution, particularly with high-potency concentrated extracts.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Natural spice extracts used as flavouring substances are regulated under Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties. They are permitted under the Union list of flavouring substances (Regulation (EU) No 872/2012). Extraction solvents are governed by Directive 2009/32/EC. The EFSA Panel on Food Additives and Flavourings (FAF) is responsible for safety evaluations of flavouring substances. No specific E-number is assigned to 'spice extract' as a generic category; individual derived colorants (e.g., paprika extract E160c) carry separate designations.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Defined under FSSAI Food Product Standards Section 2.9.32 as 'Spice Oleoresins': volatile and non-volatile constituents of spices or herbs obtained by extraction with permitted food-grade solvents, with subsequent solvent removal. Permitted solvent residue limits include acetone ≤30 ppm and ethyl acetate ≤50 ppm in the finished oleoresin. Labelling regulations (FSS Labelling & Display Regulations 2020) permit collective declaration as 'spices or condiments or herbs or their extracts or mixed masalas or seasonings' without individual quantity disclosure.source |
| FDA (Food and Drug Administration) (United States) | Approved | Spices and their natural extractives (oleoresins and essential oils) are listed as GRAS under 21 CFR 182.10 and 182.20. Residual solvents used in oleoresin production are separately regulated; e.g., acetone ≤30 ppm under 21 CFR 173.210. Spice extractives in soluble carriers are subject to specific limits for incidental additives such as calcium disodium EDTA (60 ppm). No numeric ADI is established. May be declared collectively as 'spices' or 'flavors' on food labels. |
Who should approach with care
Research citations
- 1FDA. Food Additive Status List — FDA/CFSAN (current edition). fda.gov
- 2FDA. Food Ingredients and Colors — FDA/CFSAN Consumer Guide. fda.gov
- 3FSSAI. Food Product Standards Chapter 2.9: Salt, Spices, Condiments and Related Products — FSSAI. fssai.gov.in
- 4FSSAI. Spices: A Guide to Types, Benefits, Uses and Safety Concerns — FSSAI Digest. fssai-digest.fssai.gov.in
- 5FSSAI. Active List of Processing Aids Allowed for Use by Food Business Operators — FSSAI Direction under Section 16(5), 2024. fssai.gov.in
- 6other. Mycotoxin Monitoring, Regulation and Analysis in India: A Success Story — PMC/PubMed, 2023.