We love adding a pinch of paprika or garlic powder to spice up our everyday dishes. But just as we thought we could season without worry, a health alert reminds us that even spices in our cupboards can be toxic.
Carrefour, Auchan and other retailers have pulled from shelves three very popular references: ground garlic (in powder form), and two types of mild paprika. Why? Because analyses revealed dangerous chemical substances, undeclared and problematic, especially for sensitive individuals.
So, if you have one of these products at home, no hesitation: stop consuming it immediately and return it to the store for a refund. And to avoid this kind of stress in the future, a few simple best practices make cooking calmer and safer.
Which spices are affected and what risks?
Three products are currently the subject of a massive recall:
- Ground garlic sold at Auchan (55 g) contains an excess of sulfur dioxide, a preservative that can trigger reactions in asthmatics.
- At Carrefour, two spices from the Classic line are implicated: mild paprika contaminated with methanol, a toxic solvent, and a garlic powder version where sulfites exceed the permitted limits.
- Finally, the Columbia brand’s mild paprika is also involved, with a high methanol content.
These are common products used without suspicion. Yet in these lots, they can cause headaches, nausea or digestive irritations. The real problem? The lack of clear labeling on the packaging, which makes them hard to identify.
How to act and stay safe in daily life?
If you have one of these items at home, the rule is simple: do not consume it. Return it dès que possible to the store, a refund is guaranteed. If symptoms appear (headache, nausea, digestive trouble), it’s best to consult a physician.
To avoid this kind of setback, a few good habits are worth adopting:
- Keep an eye on recalls on official recall sites or on the Recall App.
- Prefer spices from transparent brands or organic sources, checking the information on the packaging.
- For simple recipes, turn to homemade alternatives: minced fresh garlic, parsley, smoked paprika or other dried herbs bought in small quantities.
That health recall has surprising implications: everyday-use spices are deemed too dangerous to remain on the market. Rather than panic, the essential is to respond by returning them to the store. Staying informed, choosing reliable alternatives, and adopting simple at-home habits are small actions that protect.
Ultimately, cooking remains a pleasure, but a pleasure that is well prepared. And it’s precisely in the details that we protect both flavor and safety.
