Spice
Also known as: spices
FDA-permitted, but the catchall label 'spice' does not require disclosure of the constituent species or processing aids. CSPI has flagged that consumers can legally have allergenic ingredients hidden behind 'spice' on labels (federal law requires disclosure for only 9 major allergens, while 50+ foods can cause life-threatening allergic reactions).
What it is
A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, which the FDA classifies as foods rather than spices.
Seasoning and flavoring; some spices also contribute color (paprika, turmeric) or mild preservation (cinnamon, clove).
Why it's flagged
- may hide undisclosed individual spices, which can be problematic for people with rare allergies
- quality and contamination (heavy metals, Salmonella) varies by source
What regulators actually say
"The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional."
"Consumers can legally hide at least 59 foods that can cause life-threatening allergic reactions behind the terms 'spice' or 'natural flavor', even though federal law requires allergen labeling for only nine 'major allergens'."
Regulatory status
United States — FDA
GRAS list at 21 CFR 182.10; labeled simply as 'spice' under 21 CFR 101.22
European Union — EFSA
permitted, regulated by individual species
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