Jane M. Caldwell

Spices impart desirable characteristics to foods: bright colors, tantalizing tastes, and mouthwatering aromas. The increased use of these dehydrated herbs, seeds, and vegetables as food flavorings is trending worldwide because they enhance a meal without contributing sugar, fat, sodium, or unwanted calories. In the United States, the majority of spices are imported since many grow in tropical or subtropical regions. A simplified definition of “spice” by the Food and Drug Administration (FDA) is …

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About the Author

Jane M. Caldwell, PhD, contributing editor and owner of Caldwell Food Safety LLC, is a freeland science and health writer and host of the On Medical Grounds podcast ([email protected]).