US environmental regulators now allow more pesticide on spices

US environmental regulators have increased the allowed levels of a pesticide called acetamiprid on multiple spice commodities. This means spice growers can use more of this pesticide, and consumers will ingest slightly higher residues.

The US environmental regulators have a process for setting maximum allowed levels of pesticides on food. These levels are called tolerances. When a pesticide manufacturer or a trade association asks for a higher tolerance, it usually means they want to use more of that pesticide. This change makes it easier for spice producers to use acetamiprid.