The New York Post reports on a growing focus among researchers and food-safety specialists on the spice rack as an under-recognized source of fungal contamination and mycotoxin exposure. Dried herbs and ground spices — particularly when stored in humid conditions or for extended periods — can harbor mold species and the mycotoxins they produce.
Aflatoxins (from Aspergillus species) and ochratoxin A (from both Aspergillus and Penicillium) are the mycotoxins most consistently flagged in spice supply-chain testing. Both are well-characterized contaminants of paprika, chili powder, black pepper, nutmeg, and similar products, with international regulators including the European Food Safety Authority publishing periodic intake assessments.
Patients with chronic mold-related illness frequently report difficulty pinpointing dietary sources of ongoing exposure. The piece is a useful prompt to audit kitchen storage and replace old, improperly sealed spices.