Why Spice It UP?

Big-name brand seasonings often include additives like chemicals or flow agents to improve shelf stability, maintain texture, and prevent clumping. These additives are generally used to keep the seasoning fresh and free-flowing, but they can also dilute the purity of the spices. Check the ingredients of your seasonings for some common chemicals and flow agents found in large-scale commercial seasonings:

1. Silicon Dioxide

  • Function: Used as an anti-caking agent to prevent clumping and keep spices free-flowing.

  • Concerns: Generally considered safe, but it is a synthetic additive and not naturally occurring in spices.

2. Calcium Stearate

  • Function: Acts as a flow agent and anti-caking agent, making sure the spice doesn’t stick together.

  • Concerns: While it's considered safe, it can sometimes be derived from non-plant sources, which may be a concern for vegetarians or those avoiding animal products.

3. Calcium Silicate

  • Function: Similar to silicon dioxide, it absorbs moisture and prevents clumping.

  • Concerns: Though generally recognized as safe, some prefer to avoid synthetic additives in seasonings.

4. Sodium Aluminosilicate

  • Function: Another common anti-caking agent used to absorb moisture and improve texture.

  • Concerns: It’s a synthetic additive that some people choose to avoid due to potential sensitivity or preference for natural ingredients.

5. Tricalcium Phosphate

  • Function: Works as an anti-caking agent and flow conditioner to prevent clumping.

  • Concerns: Although it is naturally occurring, some individuals prefer not to consume it due to its synthetic processing in commercial applications.

6. Maltodextrin

  • Function: A starch-based filler often added to bulk up the seasoning mix and improve shelf stability.

  • Concerns: While it’s derived from plants like corn or potatoes, it is highly processed and has a high glycemic index.

7. Modified Food Starch

  • Function: Used to improve texture and prevent caking.

  • Concerns: This additive is usually highly processed and can come from genetically modified crops.

8. MSG (Monosodium Glutamate)

  • Function: Enhances flavor and adds umami, making the seasoning more palatable.

  • Concerns: While considered safe by the FDA, some people report sensitivity to MSG, experiencing headaches or other symptoms.

9. Artificial Colors and Dyes

  • Function: Adds or enhances color to make the spices look more vibrant and visually appealing.

  • Concerns: Artificial colors like Yellow #5 and Red #40 are linked to various health concerns and are often avoided by people seeking more natural products.

10. Sodium Benzoate

  • Function: A preservative used to extend shelf life and prevent spoilage.

  • Concerns: When combined with vitamin C, it can form benzene, a known carcinogen.

By avoiding these additives and flow agents, smaller, high-quality brands often offer a purer, more natural product. For those seeking to avoid these chemicals, it's best to look for seasonings labeled as organic or all-natural, as they typically do not contain these additives.