Private label spice manufacturers blend, pack and label spices and seasonings under your brand. Small batch options are easy to find: one Denver-based packer lists 100 units per item for private label, others work from about 250 pounds per SKU or a $5,000 order minimum. Spices look simple, but they carry real safety issues. The FDA found Salmonella in about 6.6% of imported spice shipments it sampled, and since 2024 it has issued alerts about lead in ground cinnamon. Labeling has its own rules too: most spices can be declared simply as “spice”, but some can’t.
Below I compare manufacturers, explain the safety and labeling rules, and cover how I’d launch.
Private label spice manufacturers compared
From each company’s own site, checked October 11, 2026:
| Manufacturer | Location | Published minimum | Notes |
|---|---|---|---|
| The Spice Guy | Denver, Colorado and Toledo, Ohio | Private label 100 units per item; co-packing about 500 units per SKU | Based on a 4 oz blend in a 6 fl oz jar |
| La Criolla | Alsip, Illinois | 250 to 300 lb per SKU for retail jars | SQF Level 3, HACCP and kosher certified |
| Spices.com (Spice Lab) | US | 205 cases (1,230 jars) per blend; custom recipes 1,000 lb | Setup fees from $250 per SKU for a house blend, $500 for your recipe |
| Great American Spice Co. | US | $5,000 per order | Dollar-based minimum |
My take: for a first line, I’d use a small-batch packer like The Spice Guy with a 100-unit minimum. Test three or four blends, then move bestsellers to a larger packer for better unit costs.
Spice safety: what the FDA found
Salmonella and filth. The FDA’s spice risk profile found that imported spice shipments sampled from 2007 to 2009 had an overall Salmonella prevalence of about 6.6%, and about 12% were adulterated with filth such as insects and animal hair. Spices sampled at retail had significantly lower Salmonella prevalence in nine of 11 spice types. The FDA notes that the FSMA preventive controls rule requires food facilities, including spice manufacturers, to establish preventive controls.
Lead in cinnamon. In March 2024, the FDA sent a letter to all cinnamon manufacturers, processors, distributors and facility operators, and issued public health alerts about ground cinnamon products with elevated lead. Alerts have listed products at roughly 2 to 11 ppm. The FDA compares this with the much higher levels found in the cinnamon used in recalled applesauce pouches.
What this means for you: ask every manufacturer for microbial and heavy metal test results on your blends, especially for cinnamon, turmeric and chili-based products. In my view, a packer that can’t show a test report shouldn’t pack your brand.
Spice labeling rules
Under 21 CFR 101.22, spices can generally be declared collectively as “spice” in the ingredient list. There are exceptions:
| Ingredient | How to declare it |
|---|---|
| Most spices (pepper, cumin, oregano, etc.) | “Spice” or by name |
| Onion, garlic, celery | By name: they’re foods, not spices |
| Paprika, turmeric, saffron | “Spice and coloring”, or by name |
| Allergens such as sesame | Must be declared as allergens |
Sesame is one of the nine major allergens since January 1, 2023, and it shows up in many seasoning blends. Declare it clearly.
Irradiation. Some spices are irradiated to reduce bacteria. Under 21 CFR 179.26, irradiated retail packages must carry the radura logo plus “Treated with radiation” or “Treated by irradiation”. Dry spices can be treated up to 30 kGy. Ask your packer whether any ingredient is irradiated, steam-treated or untreated, because it changes your label.
How I’d launch a spice brand
- Pick a theme. A cuisine, a diet (like salt-free) or a use case (like grilling).
- Develop three or four blends with a small-batch packer.
- Request test results for microbes and heavy metals on each blend.
- Check the label against the spice declaration rules and allergens.
- Choose packaging: jars for retail, pouches for refills.
- Launch small, then scale bestsellers.
Honestly, recipes and stories sell spice blends. A “Tuesday taco” blend with a recipe card outsells a generic “Mexican seasoning” every time.
Mistakes new spice brands make
- Skipping heavy metal testing, especially for cinnamon.
- Declaring garlic or onion as “spice”. They must be named.
- Missing sesame on the label.
- Too many SKUs too early.
- No refill option. Refills turn one-time buyers into regulars.
For more food categories, see our guides to private label food manufacturers and private label coffee suppliers. If you’d like a team to source and vet spice packers, that’s our complete sourcing management service.
FAQ
What is the minimum order for private label spices?
Published minimums include 100 units per item at one packer, 250 to 300 lb per SKU at another, and a $5,000 order minimum at a third.
Are spices safe to private label?
Yes, with testing. The FDA found Salmonella in about 6.6% of imported spice shipments it sampled, and has issued lead alerts for ground cinnamon, so ask for microbial and heavy metal results.
Can I list ingredients as “spices” on the label?
Most spices can be declared collectively as “spice”. Onion, garlic and celery must be named, and paprika, turmeric and saffron must be declared as “spice and coloring” or by name.
Do irradiated spices need a special label?
Yes. Irradiated retail packages need the radura logo and “Treated with radiation” or “Treated by irradiation”.
What allergens appear in seasoning blends?
Sesame is common and has been a major allergen since January 1, 2023. Wheat, milk and soy can also appear in blends.
Should spice blends have recipes on the label?
It’s not required, but a short recipe or use suggestion helps buyers and boosts repeat purchases.
Last updated: October 11, 2026. General information, not legal advice. Sources: FDA, improving the safety of spices; FDA, risk profile on pathogens and filth in spices; FDA, safety of cinnamon products; FDA, ground cinnamon lead alert; 21 CFR 101.22; 21 CFR 179.26; FDA, food allergies; The Spice Guy; La Criolla; Spices.com; Great American Spice Co..
