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Non-Irradiated Spices
By Mercy | May 1, 2006
Always buy herbs and spices that say “non-irradiated.” Almost all spices on the market, unless specifically stated as “non-irradiated” have undergone a process of ionized radiation in order to increase shelf life and kill any possible bacteria existing on the herb or spice. While this may sound good at first glance, most of the valuable, even medicinal, qualities are purged. This leaves the consumer with a degenerated food product, and may even contain carcinogenic chemicals as a by product.
Topics: Uncategorized | 3 Comments »
October 4th, 2009 at 9:47 am
If you don’t use irradiation to kill all the bacteria – how do you kill all the bacteria to make the product safe for humans?
October 5th, 2009 at 8:34 pm
Brian,
That is a good question. First, it’s important to keep in mind that one of the main functions of spices and seasonings, besides adding flavor to food, is anti-viral and anti-bacterial. To name a few: cinnamon, ginger, cloves, pepper, garlic, lemon zest, and rosemary all act as “bug” inhibitors. That is why artesian foods like salami and other dry cured meats contain a large amount of garlic, pepper, and a variety of spices. Other foods, (though not a seasoning or spice) like grapes and blueberries contain helpful yeast flora that, were they irradiated, would make it impossible to create products like wine and other fermented foods. Also, foods and spices that are not irradiated may have lots of GOOD bacteria which will ensure a healthy intestinal flora (creating an environment that is hostile to BAD bacteria). The main reason that companies irradiate spices is to extend their shelf life. However, once this happens you will loose the medicinal qualities of the spice. In order to ensure that you have a quality, beneficial spice or seasoning, buy brands that do not irradiate, such as Frontier or another organic seller. Or, perhaps consider growing and harvesting your own in widow sill pots.
January 20th, 2011 at 9:00 am
In the United States, herbs and spices that are irradiated must be labeled as irradiated on the packaging. Those which are part of pre-prepared foods (rice mixes, peppered salami, etc.) do not have to be labeled and that is where most of the irradiated spices and herbs in the US are used. Because (thankfully) of the bad reputation of irradiation, most consumers do not want irradiated products and thus companies avoid practices which would require such labeling. Instead, other processes are used to sterilize the products; for example, McCormick uses intense steam to do the trick. However, finding spices and dried herbs that are completely untreated is unlikely in our society, unless you do grow them yourself.