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The present review introduces the complexity of aminopeptide seasonings with the intention of preserving gastronomic heritage and classifying the variety of aminopeptide seasonings. This review examines the biochemical mechanisms, microbial processes, sensory attributes, and safety considerations underlying their development. Proteolysis, driven by endogenous and microbial proteases, generates free amino acids and short\u2010chain peptides responsible for taste and aromatic depth. Historical and cross\u2010cultural analyses reveal the widespread evolution of these seasonings, from Mediterranean fish sauces and African legume ferments to Asian soy pastes and Northern autolytic preparations, each reflecting distinct environmental and technological contexts. Modern adaptations integrate controlled fermentation, isolated enzymes, and multi\u2010hurdle food safety strategies\u2014including temperature, pH, water activity, vacuum processing, and protective cultures\u2014to ensure microbial safety while preserving traditional flavor complexity. Moreover, aminopeptide seasonings can modulate the sensory properties of plant\u2010based food matrices, facilitating sodium and fat reduction while supporting the development of more acceptable plant\u2010based products and, consequently, sustainable dietary shifts. This work proposes a comprehensive classification of traditional aminopeptide seasonings and outlines contemporary biotechnological and regulatory frameworks for their safe production within the European Union. By bridging heritage and innovation, aminopeptide seasonings exemplify the intersection of gastronomy, microbiology, and food safety science.<\/jats:p>","DOI":"10.1111\/1541-4337.70624","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T08:42:11Z","timestamp":1789634531000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0795-0039","authenticated-orcid":false,"given":"Jos\u00e9 Mar\u00eda","family":"Mart\u00edn\u2010Migu\u00e9lez","sequence":"first","affiliation":[{"name":"Higiene y Seguridad Alimentaria Instituto de Investigaci\u00f3n de Carne y Productos C\u00e1rnicos (IProCar) Facultad de Veterinaria Universidad de Extremadura  C\u00e1ceres 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