Spice extract 香辛料抽出物

In Japan

• Obtained by extraction or steam distillation from 73 kinds of spices, including pepper, chili pepper, ginger, and garlic. Together they make up a single existing food additive.
• Whichever spice it comes from, the name is “香辛料抽出物” or “スパイス抽出物” (spice extract). It cannot be written with the name of the original spice, as in “コショウ抽出物” (pepper extract), so the label does not tell you which spice it is (Food Labeling Standards Q&A, Processing-82).
• The short names “香辛料” and “スパイス” (spice) may also be used, so “香辛料” in the additives section can mean this (Food Labeling Standards Q&A, Processing-82).
• In the List of Existing Food Additives its purpose is “苦味料等” (bittering agent, etc.), but it is not covered by the group name “苦味料” (bittering agent), and is written by its substance name.
• On this site, the product “創味シャンタン やわらかタイプ” (Sohmi Shantan soft type, a seasoning paste) lists both “香辛料” (spice) as a food and “香辛料抽出物” (spice extract) as an additive.

Under stricter rules abroad

Category: Labeled differently abroad

• In the EU, a product extracted from food or similar material to add aroma or taste is a “flavouring preparation” under the flavoring regulation (1334/2008), and falls outside the food additives regulation (1333/2008). There is no additive with an E number called “spice extract.”

Products on this site that contain it

Product pages are in Japanese for now; each one reads every ingredient on the label.

Sources

• Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) (Japanese)
• EU Regulation 1334/2008 (EUR-Lex)
• EU Regulation 1333/2008 (EUR-Lex)

Last checked 2026-09-27. Rules change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

Others in “Adds aroma”

• Flavoring