Is Seasoning Safe to Eat? Understanding the Risks and How to Tell

December 1, 2025 •

5 min read

According to the Food and Drug Administration (FDA), spices are "generally regarded as safe for their intended use," but this broad statement has important caveats. While dried herbs and spices do not typically spoil in a way that makes you sick, is seasoning safe to eat under all circumstances? It is crucial to understand the potential risks, from contamination to improper use, to ensure your culinary creations are as healthy as they are flavorful.

Quick Summary

This guide examines the safety of seasonings, addressing factors like expiration, storage, and potential contaminants. It outlines how to identify stale or bad spices, discusses the dangers of excessive salt and burnt seasonings, and provides best practices for ensuring culinary herbs are safe to consume.

Key Points

Generally Safe in Moderation: Most spices are safe for human consumption, though moderation is key to avoid issues like high sodium intake or digestive discomfort.
Expired Doesn't Mean Unsafe: Dried seasonings primarily lose flavor and potency past their 'best by' date, rather than becoming unsafe, unless improperly stored.
Proper Storage is Crucial: Storing spices in airtight containers away from heat, light, and moisture prevents flavor degradation and potential mold growth.
Cooking Kills Bacteria: Contaminants like Salmonella can be found in some raw imported spices, but cooking (heating) the spices to a sufficient temperature eliminates the risk.
Minimize Burnt Bits: Charred food, including burnt seasoning, can contain potentially harmful compounds. It is best to consume these in moderation and trim off heavily burnt parts.
Be Aware of Additives: Many seasoning blends and cubes contain high levels of salt and MSG, which can be problematic in large quantities for people with certain health conditions.

The General Safety of Seasoning

For the vast majority of cases, the herbs and spices we use to flavor our food are perfectly safe for consumption when used in moderation and stored correctly. The American Spice Trade Association and the FDA state that spices are generally safe. However, a seasoning blend is more complex than a single herb and can have varying components, including fillers, preservatives, and salt. Understanding the different stages and types of seasoning is key to using them safely. While a pinch of cumin in a stew is harmless, ignoring the source or the condition of your spice can lead to unpleasant or even unhealthy consequences. For example, fresh, dried herbs behave differently from heavily processed seasoning cubes, which can contain additives and high levels of sodium.

Risks Associated with Improper Storage and Expiration

Dried herbs and spices don't spoil in the same way that fresh meat or dairy products do, but their quality degrades over time. The 'best by' date on packaging indicates when the product will have the most potent flavor and color, not when it becomes unsafe. However, improper storage can introduce risks that go beyond bland taste. Storing seasonings in a humid environment or using a wet spoon can introduce moisture, which creates an ideal breeding ground for mold and bacteria. Over time, the essential oils in spices can oxidize, leading to a loss of aroma and flavor, and in some cases, a rancid taste. Ground spices have a much shorter shelf life than whole spices because their increased surface area accelerates oxidation. This is why grinding whole peppercorns just before use yields a far more potent flavor than using pre-ground pepper.

Here are the tell-tale signs that your seasoning has gone bad for quality purposes:

Loss of Aroma: A fresh spice has a strong, vibrant smell. If it smells like dust or is barely noticeable, its flavor is gone.
Dull Color: Vibrant spices like paprika or curry powder fade over time. A pale or dull appearance is a sign of staleness.
Clumping: If your powder forms clumps, it indicates that moisture has gotten into the container, raising the risk of mold.
Off Smells or Tastes: Any unusual or rancid odor is a clear sign to discard the seasoning.

Contamination and Additives in Seasonings

Concerns about contamination and additives in commercial seasonings are valid, especially for imported products. Studies have detected various contaminants, including heavy metals like lead and pathogenic bacteria such as Salmonella, in some spices. While reputable brands test for these contaminants, imported spices can be at a higher risk due to less stringent processing and drying methods. In August 2013, NPR reported that 7% of imported spices tested by the FDA were contaminated with Salmonella, though proper cooking typically kills the bacteria. Many pre-mixed seasoning blends and bouillon cubes also contain high levels of sodium and flavor enhancers like MSG. Excessive consumption of these can contribute to high blood pressure and other health issues, particularly for those with dietary restrictions. For this reason, it is always wise to check the ingredient list on store-bought blends.

The Dangers of Burnt Seasoning

When food is cooked at very high temperatures, especially for a prolonged period, it can char or burn. This process generates chemical compounds that are potentially harmful. The primary culprits are acrylamide, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines (HCAs). While the risk from occasional consumption of slightly burnt food is minimal, frequent intake of heavily charred items may increase the risk of certain cancers. Seasonings, especially sugar-based rubs, can burn quickly and create these compounds. Experts recommend avoiding frequent consumption of heavily burnt food and trimming off charred pieces before eating. Marinating meat can also help reduce the formation of these compounds during grilling.

Comparison: Fresh vs. Stale vs. Contaminated Seasoning


Aspect	Fresh Seasoning	Stale Seasoning	Contaminated Seasoning
Appearance	Vibrant, uniform color and texture.	Faded, duller color; may be dusty.	Possible clumping from moisture; may look fine.
Aroma	Strong, potent scent specific to the spice.	Faint or nonexistent smell.	Off, musty, or rancid odor.
Flavor	Rich, distinct, and full-bodied.	Bland, muted, or flat taste.	Can taste unpleasant or rancid; may taste normal if contamination is microbiological.
Safety	Generally safe for consumption.	Safe to eat, but adds no flavor.	Potentially unsafe; risk depends on type of contaminant (mold, bacteria, etc.).
Storage	Stored in a cool, dark, and dry place.	Stored improperly or for a long time.	Improper storage allowing moisture or pests.

Best Practices for Safe Seasoning Use

To maximize the safety and flavor of your seasonings, follow these simple best practices:

Buy Small Batches: Purchase smaller quantities of spices, especially ground ones, that you will use up relatively quickly. This ensures peak freshness.
Store Properly: Keep your herbs and spices in airtight containers, away from direct sunlight, heat, and moisture. Avoid storing them in a rack above your stove.
Check for Freshness: Before cooking, perform a quick "sniff test." If the aroma is weak, it's time to replace it.
Grind Whole Spices: For maximum flavor and longevity, buy whole spices and grind them as needed with a mortar and pestle or spice grinder.
Avoid Contamination: Never sprinkle spices directly over a steaming pot, as the steam can introduce moisture. Use a clean, dry spoon to measure out your seasonings.
Cook Thoroughly: Heat treatment during cooking can kill bacteria like Salmonella that may be present, particularly in imported spices.
Read Labels: Pay attention to the ingredients in pre-made seasoning blends to monitor sodium and additive content.

Conclusion

In summary, while the foundation of seasoning is generally safe to consume, its safety is not a given. The potential risks arise from improper storage, which can lead to flavor loss and mold growth, and sourcing issues, which can result in bacterial or heavy metal contamination. Additionally, using excessive amounts of high-sodium blends or burning seasonings at high heat can pose health risks. By being mindful of the source, storage, and condition of your spices, and by practicing moderation and proper cooking techniques, you can ensure that your meals are both delicious and safe for everyone to enjoy.

Visit the FDA website for more food safety information

Frequently Asked Questions

You are highly unlikely to get sick from eating expired dried spices. They do not spoil like perishable food but rather lose their flavor and potency over time. The only exception is if they were exposed to moisture and developed mold, which would render them unsafe to eat.

To tell if seasoning has gone bad for flavor purposes, check for a lack of aroma, faded color, or clumping. Rub a small amount in your hand and smell it; if the scent is weak or musty, it's past its prime.

Eating occasionally burnt seasoning is not a major health risk. However, heavily charred food can contain potentially carcinogenic compounds like acrylamide. It is best to consume burnt food in moderation and trim off any overly charred pieces.

Studies by organizations like Consumer Reports have found trace amounts of heavy metals like lead in some spices, particularly imported varieties. Reputable spice companies test for these, and for most people, the risk from typical consumption is minimal.

Yes, cooking with spices at sufficient heat can kill pathogenic bacteria like Salmonella that might be present. This is why thorough cooking is a key food safety measure, especially for uncooked spices.

Yes, consuming too much spicy seasoning can cause gastrointestinal discomfort, acid reflux, or even worsen conditions like ulcers, particularly for sensitive individuals. Capsaicin, the compound that creates heat, is an irritant in high doses.

The best way to store spices is in airtight containers in a cool, dark, and dry place, such as a pantry or cabinet. Keeping them away from heat sources like the stove will maximize their freshness and shelf life.