Ingredients for Being Organic

When we think about ‘organic,’ we might imagine biodiverse farms buzzing with life, fruits and veggies vibrant and thriving without chemical pesticides or synthetic fertilizers. And yes, this is a critically important piece, but organic standards don’t stop at the growing stage. Processing practices must also meet strict regulations to maintain the integrity of what it means to be organic.¹ Important ‘ingredients’ for herbs and spices to be labeled organic include:

• NO synthetic fumigants
• NO irradiation
• NO genetically modified ingredients
• NO artificial flavors, fillers, colors, or preservatives

Sugar, Spice, and Some Things Not So Nice

Spice up your life! But be wary of conventional dried herbs and spices. When herbs and spices are dried, pesticide residues become concentrated and can exceed federal regulatory allowances. A study testing pesticide levels on commercial herbs and spices found that 10 percent of oregano and 46 percent of thyme samples exceeded regulatory maximum residue levels.^{2 3} Yikes! To make matters more concerning, conventional spices are notorious for fillers. Golden yellow lead chromate—known to damage nerves and vital organs—has been found as a filler in ground turmeric.  Double yikes! If all of this weren’t bad enough, conventional herbs and spices are also commonly treated with the synthetic fumigant ethylene oxide or propylene oxide (PPO). Neither make a good addition to your seasoning—ethylene oxide is a carcinogenic fumigant and PPO is a fuel-additive shown to have damaging effects on DNA synthesis.^{5 6}  Organic herbs and spices are an easy (and important!) choice to keep things spicy and free from toxic additives and pesticides. 

A Peppering of Radiation?!

Irradiation is common practice for sterilization in conventional food production, especially for herbs and spices. During this process food passes through chambers of ionizing radiation from one of three sources: gamma rays from cobalt-60, x-rays, or electron beams.⁷ The high-energy beams radiate through the food, killing microorganisms that could make us sick, but also leaving a “trail of chemical transformations” in the food.⁸ Irradiation has some concerning consequences and is prohibited in organic production because it alters the natural state of the food.  Studies have shown that irradiation impacts nutritional quality, reducing the amount of certain vitamins including A, C, B, and E.^{10 11} In addition to the health risks irradiation poses for workers, such as exposure to radiation, there are also the environmental risks of radioactive waste contaminating land and water systems.

So next time you replenish your spice cabinet, avoid the toxic fumigants, fillers, preservatives, and irradiation and keep it clean with organic! 
 

Try Our Indian Curried Chicken with Spiced Basmati Rice Recipe

Ounce for ounce, herbs and spices are some of the most nutrient dense foods we have, and Indian food really exemplifies how to put these flavorful, health-promoting foods to good use. This curry, inspired by Indian butter chicken, is quick and easy to put together. Feel free to omit the spices and butter to prepare plain basmati rice or sub your favorite brown rice for the white basmati for some extra fiber and nutrients, just remember to start it early since it will take longer to cook.

GET THE RECIPE

References

1. Organics, G. (2018, August 9). The rules of organic food processing. Global Organics News & Views. https://www.global-organics.com/post.php?s=2018-08-09-the-rules-of-orga…
2. Bajwa, U., & Sandhu, K. S. (2014). Effect of handling and processing on pesticide residues in food- a review. Journal of food science and technology, 51(2), 201–220. https://doi.org/10.1007/s13197-011-0499-5
3. Reinholds, I., Pugajeva, I., Bavrins, K., Kuckovska, G., & Bartkevics, V. (2016). Mycotoxins,    pesticides and toxic metals in commercial spices and herbs. Food Additives & Contaminants. Part B, Surveillance, 10(1), 5–14. https://doi.org/10.1080/19393210.2016.1210244
4. Cowell, W., Ireland, T., Vorhees, D., & Heiger-Bernays, W. (2017). Ground turmeric as a source of lead exposure in the United States. Public Health Reports, 132(3), 289–293. https://doi.org/10.1177/0033354917700109
5. Carcinogenic effects of exposure to propylene oxide. (1989). https://doi.org/10.26616/nioshpub89111
6. Envirocare Labs. (2024, May 10). Ethylene oxide residues in spices: What you need to know | Envirocare Labs. Envirocare Labs. https://envirocarelabs.com/ethylene-oxide-residues-in-spices-what-you-n…
7. Heidi. (2023, September 8). Are my herbs irradiated?! Learn about irradiation in our food system & how to avoid it. https://blog.mountainroseherbs.com/what-is-irradiation-and-how-to-ensur…
8. Scientific opinion on the chemical safety of irradiation of food. (2011). EFSA Journal, 9(4), 1930. https://doi.org/10.2903/j.efsa.2011.1930
9. Irradiation in organic production. (2023). Organic Materials Review Institute. https://www.omri.org/irradiation-organic-production
10. Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S., & Galleschi, L. (2002). Effects of Γ-Irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. Journal of Agricultural and Food Chemistry, 51(4), 927–934. https://doi.org/10.1021/jf020739n
11. Heidi. (2023, September 8). Are my herbs irradiated?! Learn about irradiation in our food system & how to avoid it. https://blog.mountainroseherbs.com/what-is-irradiation-and-how-to-ensur…