Spices are often thought of as safe, shelf-stable pantry staples. They add flavor, color, and aroma to countless dishes. But behind their exotic origins and culinary appeal, imported spices can carry a hidden danger: foodborne pathogens and toxic contaminants.

The global spice trade is enormous, with the U.S. importing over 80% of its spices from countries like India, Vietnam, and Mexico. Because spices travel long distances and often pass through multiple supply chains, opportunities for contamination abound. Studies have found that imported spices may harbor Salmonella , molds that produce aflatoxins, or heavy metals such as lead.

In fact, the FDA has repeatedly issued warnings and recalls involving contaminated spices. For example, cumin, turmeric, and chili powder have all been linke

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