by: Food Methods

Table 2P of Potential Hazards

Potential ingredient or other food-related chemical hazards

Spices and Herbs

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Category Number Subcategory Storage Conditions Hazards Example Products
Untreated, Raw Herbs and Spices 1 Dried, ground or cracked Shelf-Stable Heavy metals,Mycotoxins/Natural toxins,Unapproved colors & additives Cinnamon, Turmeric, Paprika, Pepper (Black, White, Red), Cayenne Powder, Cumin, Coriander, Mustard, Fenugreek, Horseradish, Fennel Seeds, Caraway, All-spice, Nutmeg, Ginger, Garlic (Minced or Powder), Onion (Minced or Powder), Celery Seed
Untreated, Raw Herbs and Spices 2 Dried, whole Shelf-Stable Pesticides Cinnamon, Cardamom, Fenugreek, Cloves, Nutmeg, Cumin, Anise, fennel Seeds, Caraway, Chili Peppers, Saffron, Peppercorns (Black or White), Coriander, Basil, Varieties of Chili Peppers
Untreated, Raw Herbs and Spices 3 Dried herbs Shelf-Stable Basil, Oregano, Thyme, Sage, Parsley, Bay Leaf, Dill, Rosemary, Cilantro, Mint, Kaffir Lime, Chives, Peppermint
Treated Herbs and Spices 4 Irradiated Shelf-Stable Various
Treated Herbs and Spices 5 Chemically Treated (EtOH, PPO) Shelf-Stable Unapproved colors & additives Various
Treated Herbs and Spices 6 Steam Pasteurization Shelf-Stable Various
Seasonings 7a Pastes Shelf-Stable Unapproved colors & additives Basil Paste, Garlic Paste, Jerk Seasoning Paste
Seasonings 7b Pastes Refrigerated Unapproved colors & additives Basil Paste, Garlic Paste, Jerk Seasoning Paste
Seasonings 8 Essential Oils Shelf-Stable Basil, Cinnamon, Clove, Ginger, Lemongrass
Seasonings 9 Spice and seasoning mixtures, Dry Blends Shelf-Stable Mycotoxins/Natural toxins,Unapproved colors & additives Taco Mix, Chili Powder, Curry Powder, Multi-Spice Mix, Adobo Seasoning, Garam Masala, Berebere, Oriental Five-Spice, Crab Snack & Dip Seasoning, Meat Coatings and Rubs, Seafood Seasonings, Scampi Seasoning, Powdered Seasonings, Popcorn Seasonings
Seasonings 10 Spice and seasoning mixtures, Liquid Shelf-Stable Unapproved colors & additives Fajita Seasoning Sauce, Kung Pao Seasoning Sauce

U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes