Spices and Condiments

About

What it is and where it shows up.

Spices and condiments are a broad category of plant-derived aromatic substances — including dried seeds, bark, roots, fruits, and leaves — added to food primarily to impart flavour, aroma, and colour. Humans have used herbs and spices to improve the flavour of foods for centuries, and they remain among the most widely consumed food ingredients globally.

Safety summary

The regulatory and scientific consensus.

Most spices are classified as Generally Recognised as Safe (GRAS) by the FDA and are broadly approved across major regulatory jurisdictions with no established Acceptable Daily Intake (ADI). Key safety concerns at the category level include mycotoxin and aflatoxin contamination, adulteration with undeclared artificial colourants or mineral oils, heavy-metal residues, and microbial hazards; FSSAI actively reviews aflatoxin/mycotoxin limits in spices. Certain individual spices and high-sodium condiments carry specific population-level warnings (e.g., sesame allergy, irritation in gastrointestinal disorders, and excess sodium in condiment sauces).

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Spices and condiments are permitted as food ingredients under the Australia New Zealand Food Standards Code. They are not classified as food additives and are not assigned a specific ADI. Standards for natural flavourings and herbs/spices follow Codex Alimentarius principles.source
EFSA (European Food Safety Authority) (European Union)	Approved	Spices used primarily for flavouring purposes are regulated under Regulation (EC) No 1334/2008 on flavourings used in or on foods. As whole or ground food ingredients/condiments, they are generally treated as conventional foods and are not assigned an E-number or a numeric ADI. Specific constituents (e.g., coumarin in cinnamon, safrole in certain spices) are subject to maximum level restrictions under the same regulation.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Governed by Chapter 2.9 (Salt, Spices, Condiments and Related Products) of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 under the FSS Act, 2006. Regulations define compositional standards, moisture limits, volatile oil content, and mandatory absence of mould, insects, and extraneous colouring matter for individual spices. Powdered spices and condiments must be sold only under packed conditions per FSSAI Prohibition and Restriction of Sales Regulations. FSSAI is actively reviewing aflatoxin and mycotoxin limits in spices.source

Who should approach with care

Whose guidance would steer them away.

Infants — Strong or pungent spices (e.g., chilli, pepper) are not appropriate for infants due to gastrointestinal sensitivity and potential irritation; introduction should follow paediatric dietary guidance.

Ibs — Capsaicin-rich spices and high-FODMAP condiments (e.g., garlic powder, onion powder) are well-recognised triggers for IBS symptoms including cramping and diarrhoea.

Ibd — Hot spices and pungent condiments may exacerbate gastrointestinal inflammation and symptoms in individuals with Crohn's disease or ulcerative colitis during flares.

Hypertension — High-sodium condiments such as soy sauce, fish sauce, and seasoning blends contribute significantly to sodium intake; excess sodium is associated with elevated blood pressure.

Kidney Disease — High-potassium and high-sodium spice blends and condiments may need to be limited in chronic kidney disease patients managing electrolyte balance under medical supervision.

Research citations

The sources behind this verdict.

1FDA. Understanding How FDA Regulates Food Additives and GRAS Ingredients. fda.gov
2FDA. MPM: V-8. Spices, Condiments, Flavors, and Crude Drugs – Macroanalytical Procedures Manual, 2025. fda.gov
3FDA. CFR Title 21, Part 182.10 – Spices and Other Natural Seasonings and Flavorings (GRAS), 2024. accessdata.fda.gov
4PubMed. Regulation of Added Substances in the Food Supply by the Food and Drug Administration Human Foods Program, 2024. pmc.ncbi.nlm.nih.gov
5FSSAI. Guidance Document on Food Safety Management System (FSMS) for Spice Processing, 2018. fssai.gov.in
6FSSAI. Chapter 2.9: Salt, Spices, Condiments and Related Products – FSS (Food Products Standards and Food Additives) Regulations, 2011, 2011.

Independently researched6 citations