Herbs And Spices
Most culinary herbs and spices are GRAS under 21 CFR 182.10/182.20 when used at typical seasoning levels. The generic 'herbs and spices' label, however, hides identity, making allergen risk and contamination assessment impossible.
What it is
Generic umbrella term referring to dried plant-derived seasonings (leaves, seeds, bark, roots) used to flavor foods. The specific botanical species is not disclosed.
Flavor, aroma, and color contribution to foods.
What regulators actually say
"Spices and other natural seasonings and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act..."
"FDA examined data... and found that approximately 12% of imported spices were contaminated with Salmonella, and 6.6% with filth."
Regulatory status
United States — FDA
Most listed under 21 CFR 182.10 (spices) and 21 CFR 182.20 (essential oils/oleoresins) as GRAS.
European Union — EFSA
Generally permitted; specific species governed by Regulation (EC) 1334/2008 on flavorings.
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