(P26-001-24) Exploring Spice Consumption and Spice Taste Preferences in Adults: A Qualitative Study

Objectives: The objective of this qualitative study was to explore spice consumption and taste preferences in adults.

Methods: Participants completed a demographic questionnaire and a 30-day spice consumption questionnaire followed by a two-part discussion-based session that focused on (1) the incorporation of spices into dishes and (2) reasons for consuming spices. For the taste preferences, participants tasted two spice-forward snacks and two spice-forward beverages. Constant comparison analysis was used to extract major themes from the focus group discussion.

Results: Three main themes were derived from the discussion: health benefits of spices such as anti-inflammatory effects, gastrointestinal symptoms, and glucose control, cultural connection to their own culture or to explore other cultures, and emotional connection as a way of self-expression and creative release. Participants preferred the snacks over the beverages due to the milder taste and ease to consume spices. From the spice questionnaire, black pepper was consumed daily and spices such as curry leaf and mint were consumed never or less than once a month.

Conclusions: Participants indicated the main reason for consuming spices was health benefits, however, a limited variety of spices were consumed. Further research should be focus on consumer-oriented trials on spices that are both nutritionally beneficial and accepted among consumers.

Funding Sources: This project was completed with the generous support of United States Department of Agriculture – National Institute of Food and Agriculture (USDA-NIFA).