Spices

Spices are dried seeds, fruits, roots, barks, or vegetative substances primarily used for flavouring, colouring, or preserving food. They are derived from a wide variety of plants and are often ground or processed before use. Examples include pepper, cinnamon, cumin, and turmeric.

Manufacturers add spices to enhance or impart specific flavours and aromas in a vast range of food products. They are fundamental to cuisines worldwide, used in savoury dishes like meats and snacks, as well as in baked goods and beverages. Spices contribute significantly to the sensory appeal of food.

Spices are generally considered safe and are not typically classified as food additives requiring an E-number in the UK. Many spices contain bioactive compounds that have been studied for potential health benefits, though robust clinical evidence for specific effects in humans at typical dietary intakes is often limited. Some spices can cause allergic reactions in sensitive individuals, and research into potential interactions or effects of high-dose supplements is ongoing.