Following a two-year study looking at more than 7,000 spice batches tested, the FDA has reported that spices are more than twice as likely as any other imported food to be contaminated with salmonella. The results were part of a nationwide study analyzing the presence of salmonella in retail spices found in supermarkets, ethnic markets, discount stores and online.
Perhaps the most alarming finding of the study was that the problem isn't localized to any specific region or a particular spice. Of the nearly 80 countries included in the study, about half had a salmonella problem. And the issue isn't specific to any particular spice. Basil, black pepper, oregano, paprika, red pepper, coriander, cumin, curry powder, garlic, sesame seed, and white pepper were all named as sources of salmonella.