Mold & High-Risk Foods: Spices

Spices may be one of the most overlooked sources of dietary mycotoxin exposure. Many spices are grown in warm, humid climates, then harvested, dried, shipped around the world, and stored for long periods before reaching your kitchen. Each step creates opportunities for mold contamination if quality-control measures are not carefully maintained.

Research has found that spices such as paprika, chili powder, cayenne pepper, black pepper, turmeric, ginger, nutmeg, and coriander can contain mycotoxins, particularly aflatoxins and ochratoxin A.

Contamination levels can vary widely depending on growing conditions, drying methods, storage practices, and the quality standards of the manufacturer.

While spices are typically consumed in relatively small amounts, the effects of low-level exposure are cumulative.

Practical Tips

• Purchase spices from companies with strong quality-control practices.
• Whenever possible, choose brands that discuss contaminant testing or quality assurance.
• Buy smaller quantities that you’ll use within a reasonable amount of time.
• Store spices in airtight containers away from heat, moisture, and direct sunlight.
• Replace spices that have lost their aroma or have been sitting in your pantry for several years.

References

• Kabak B. Mycotoxins in Spices and Herbs: An Update. Critical Reviews in Food Science and Nutrition. 2017.
• Pickova D, Ostry V, Malir J, Toman J, Malir F. A Review on Mycotoxins and Microfungi in Spices in the Light of the Last Five Years. Toxins. 2020.
• Marin S, Ramos AJ, Cano-Sancho G, Sanchis V. Mycotoxins: Occurrence, Toxicology, and Exposure Assessment. Food and Chemical Toxicology. 2013.