Organic Spices

Replacing conventional spices


I used to buy conventional spices in the past, not knowing about their contamination. The cheaper the better was my philosophy. Later when I decided to achieve an organic lifestyle,  I carefully investigated my spices.

I really regretted having bought contaminated spices all the years before, not being aware of their danger.

After doing research, I found following disturbing information:

Nearly all conventional spices sold in the United States are fumigated with hazardous chemicals. Europe has banned them, especially Ethylene Oxide. The New Jersey Department Of Health published a hazardous substance fact sheet regarding Ethylene Oxide: That’s quite scary to me.

Besides that, irradiation is another method producers use to “clean” spices. Additionally there are pesticides used. Many conventional spices include artificial colors, fillers, preservatives, anti-caking agents, soy and corn derivatives (could be GMO Food).

OK, these are enough reasons for me to switch to only organic spices.

Certified organic spices are treated with steam (super heated water to kill microbes). Harmful chemicals and irradiation are forbidden. They are more expensive due to the safe treatment, etc. But being healthy is more important to me than saving money.

Of course, even organic spices should be as fresh as possible. So I will watch the date of manufacture.

The best solution would be to harvest my own organic spices. So I will start with the most common spices like Rosemary, Basil,  Chives, Lemon Balm, Oregano, Parsley, Peppermint,  Sage, Tarragon,  Thyme.

Please share your thoughts and/or experiences with me on this topic. Thanks.

Opinions are my own


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