Fumigation
Treating spices with gas or steam to kill insects and microbes before shipping, now closely regulated.
Also: spice fumigation, ethylene oxide, pest treatment, steam treatment
Spices are naturally exposed to insects, mould and bacteria, and importers often require treatment. Historically, fumigants such as methyl bromide and ethylene oxide were used on bulk spice. Ethylene oxide was banned in the European Union for food, and in 2020 residues in imported spice triggered a large recall wave, pushing producers toward steam sterilisation, irradiation where permitted, and other options. Standards differ by country, so exporters must meet each market's rules. Buyers look for certificates of analysis, microbial counts and residue tests. For home cooks, whole spices bought from reliable sellers and stored dry avoid most problems.