The Hidden Danger Lurking in Your Spice Rack

Clinical Professor and Chair for the Department of Interdisciplinary Health Sciences Mindy Haar, Ph.D., RDN, is quoted in a New York Post story about mycotoxins, poisonous chemical compounds produced by certain types of fungi, commonly known as mold. Studies suggest that most spices are vulnerable to mycotoxin contamination, especially those grown in tropical regions with high heat and humidity, such as chili, paprika, pepper, ginger, and turmeric. Short-term exposure to high mycotoxin levels can trigger a wide range of symptoms, including fatigue, brain fog, headaches, nausea, vomiting, diarrhea, abdominal pain, hives, itchy skin, and chronic sinus or respiratory issues.

“Since spices are grown in warm environments, dried outdoors, ground up to increase surface area, and often stored for long periods, they are especially susceptible to contamination,” says Haar. “Ground spices are typically good for six to 12 months, while whole spices, with a smaller surface area, should be used within one to three years.”

Haar recommends storing spices in airtight containers away from direct sunlight, in a cool, dry place—ideally a cabinet not located near the oven, stove, or dishwasher.

“Avoid dipping a wet spoon in the spice container to minimize moisture exposure,” she adds.