About
Spices are aromatic plant-derived substances (seeds, bark, roots, fruits, or flowers) added to food primarily to enhance taste, aroma, and appearance, and secondarily as natural preservatives. They are among the oldest food ingredients in human history, with documented culinary and medicinal use across all major cultures.
Safety summary
Spices are broadly recognised as safe at culinary doses, and the FDA lists them as exemplary GRAS (Generally Recognised As Safe) ingredients. The primary safety concerns are microbiological contamination (Salmonella, pathogenic E. coli) in improperly processed or adulterated products, and pesticide residue levels regulated by MRL standards. Certain spices contain pharmacologically active compounds (e.g., capsaicin, eugenol, coumarin) that may pose risks at high or supplemental doses for sensitive populations such as pregnant women, those on anticoagulant medications, or individuals with irritable bowel syndrome.
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. Specific compounds derived from spices may be subject to Schedule 14 (permitted flavourings) or Schedule 20 (maximum residue limits for agricultural chemicals).source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Spices are regulated as natural food ingredients and flavouring source materials under Regulation (EC) No 1334/2008 on flavourings, and as foods under general food law Regulation (EC) No 178/2002. They are not classified as food additives requiring an E number. Individual bioactive compounds present in spices (e.g., coumarin in cinnamon) may be subject to separate EFSA safety opinions and maximum levels.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under the Food Safety and Standards Act 2006 and FSS (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.9: Salt, Spices, Condiments and Related Products. FSSAI has also published a Guidance Document on Food Safety Management System (FSMS) for Spice Processing (2018) and Maximum Residue Limits (MRL) order for spices and culinary herbs (2024). Adulteration and microbial contamination are primary compliance concerns.source |
| FDA (Food and Drug Administration) (United States) | Approved |
Who should approach with care
Research citations
- 1FDA. Understanding How the FDA Regulates Food Additives and GRAS Ingredients. fda.gov
- 2FSSAI. Spices: A Guide to Types, Benefits, Uses and Safety Concerns – FSSAI Digest. fssai-digest.fssai.gov.in
- 3FDA. Food Additives and GRAS Ingredients – Information for Consumers, 2024. fda.gov
- 4FSSAI. Revised Manual on Spices, Herbs and Condiments, 2021. fssai.gov.in
- 5FSSAI. Guidance Document: Food Safety Management System (FSMS) for Spice Processing, 2018. fssai.gov.in