In order to enhance and improve the smell of food, some spices are often added to food. According to the toxicological test, edible spices can be divided into two categories: allowed use or temporary use. According to different sources, it can be divided into natural spices and synthetic spices. Natural spices are generally harmless to people, and the consumption is generally small, so it is generally believed that the dosage can be unlimited. It is worth noting that some natural spices are carcinogenic to animals, such as safrole extracted from Cinnamomum camphora and eucalyptus leaves; There are pesticide residues in other spices. Synthetic spices are mostly synthesized from raw materials such as coal tar, a petrochemical product, but the flavor monomers rarely act alone. Usually, several or dozens of flavor monomers, such as lipids or aldehydes, are dissolved in solvents such as alcohol or oil to make various flavors. There are many kinds of synthetic perfume monomers, some of which are toxic and some are non-toxic. In order to ensure the safety of use, the country divides perfume monomers into three categories: allowed, temporarily allowed and prohibited.

Suggestion: there is generally no restriction in use, but before buying and using, see clearly the term and type of use.