What experts want you to know about mycotoxins in your spice rack
The New York Post recently covered a health risk that most people have never thought twice about: the spices sitting in your kitchen cabinet. RealTime Labs consulting physician Dr. Racheal Onah was among the experts quoted. Here is what the research shows.
Most of us worry about food safety in obvious places: undercooked meat, expired dairy, questionable leftovers. But there is a quieter risk that researchers and clinicians have been watching for years. It is called mycotoxin contamination, and it can happen in spices you use every single day.
What are mycotoxins?
Mycotoxins are toxic compounds produced by certain molds that grow on crops and food products. They form when spices are exposed to warm, humid conditions during growing, harvesting, or storage. Once they develop, they are remarkably hard to get rid of. Cooking, baking, boiling, and drying do not reliably destroy them. Killing the mold does not remove the toxin.
"While humans are exposed to thousands of mycotoxins in our daily lives, only a specific subset is actually toxic to us."
Dr. Racheal Onah, NMD, consulting physician at RealTime LabsFrom a food safety standpoint, the most concerning types include aflatoxins, ochratoxin A, and fumonisins. These are the ones most studied for their effects on human health.
Why spices in particular?
Spices check nearly every box for conditions that allow mycotoxins to thrive. They are grown in warm, humid climates, dried outdoors, ground into fine powder (which increases surface area), and stored for months or even years before being used. The spices most frequently flagged in research include:
Spices are not the only source of mycotoxin exposure. Corn, wheat, peanuts, tree nuts, dried fruit, pre-ground coffee, and tea can all carry them too. But spices are used daily, stored for a long time, and almost never thought of as a health concern, which makes them worth paying closer attention to.
What does exposure actually feel like?
This is where it gets complicated. Symptoms of mycotoxin exposure overlap heavily with many other common conditions, which makes misdiagnosis a real problem.
"Because the symptoms overlap with so many other illnesses, mycotoxin exposure is highly susceptible to misdiagnosis."
Dr. Racheal Onah, NMDLonger-term or higher-level exposure has been linked to liver toxicity, kidney damage, weakened immunity, reproductive issues, and impaired childhood development. Dr. Onah also notes that the risk compounds when mycotoxin exposure coincides with other health challenges like Lyme disease or autoimmune conditions.
Practical steps you can take
The good news: US food safety regulations keep the overall contamination risk relatively low. But how you store and rotate spices at home matters more than most people realize.
- Store spices in airtight containers away from heat sources. Cabinets near the stove, oven, or dishwasher are the worst spots.
- Replace ground spices every 6 to 12 months. Whole spices can last 1 to 3 years.
- Never use a wet spoon in your spice jars. Moisture accelerates mold growth.
- Toss anything with a musty smell, clumping, discoloration, or visible mold. Keep in mind that contamination can be present even when spices look completely normal.
- Rotate a variety of spices rather than relying heavily on just one or two.
- Keep indoor humidity low throughout your home. Mold exposure in the air adds to what you are getting through food.
Know what is in your body with RealTime Labs
Mycotoxin exposure is silent. Symptoms are vague, misdiagnosis is common, and contamination is not always visible. Our at-home testing kits give you clear, clinician-reviewed results so you can stop guessing and get to the root cause of your symptoms.