Tea, Spices, and Related Products

FDA has identified dried spices as a category with elevated rates of Salmonella contamination and pesticide residue exceedances in import surveillance sampling. Because spices are often used in small quantities without further cooking, contamination poses a direct consumer risk. Importers are advised to implement robust FSVP programs, require certificates of analysis for each lot, and consider third-party audits of foreign processing facilities.

The regulatory boundary depends on how the product is labeled and marketed. A dried herb sold as a culinary spice is regulated as a food under FDA authority; the same ingredient sold with structure/function claims or in capsule form may be regulated as a dietary supplement under DSHEA, triggering different facility registration, labeling, and good manufacturing practice requirements. Importers should assess intended use and labeling before entry to ensure the correct regulatory pathway is followed.