Distribution and toxigenicity of Aspergillus section Flavi in spices marketed in Morocco

► Spices are frequently contaminated with toxigenic Aspergilli of the section Flavi. ► Most frequent isolates produce both aflatoxins B and cyclopiazonic acid. ► For the first time in spices, isolates were identified as Aspergillus minisclerotigenes. ► 40% of paprika samples exceeded European regulation concerning AFB1 contamination.