Compare spices & seasonings

Research · Spices & seasonings

What our research found about spices & seasonings

Single spices should list one ingredient, while seasoning blends can lead with salt, sugar or fillers, so the order of the list matters more than the name. Flavorings, anti-caking agents and added salt are the usual extras. Ground spices lose potency faster than whole ones, and a spice’s origin, harvest and storage often matter more than the brand name.

Contaminants deserve attention too. The FDA tracks lead in food and has issued warnings about lead in some ground cinnamon, and the American Spice Trade Association publishes guidance on clean, safe spices. Brands that publish lot testing or source from named farms give you more information, but a blanket claim is not a test result.

Products

8711 brands

Full labels recorded

2933% of the shelf

Maker says organic

10maker’s claim

List an added sweetener

8of 29 labels

List a seed oil

6of 29 labels

Typical label length

6ingredients (median)

Counts use complete, current ingredient labels only. Records without a published label stay unknown and are never counted as clean.

What to compare

• One ingredient. Single spices should list only the spice; blends should not lead with salt or sugar unless intended.
• Whole or ground. Whole spices keep potency longer; grinding fresh preserves flavor.
• Salt and fillers. Blends and “seasoned salts” can be mostly salt.
• Heavy-metal testing. Look for published lot testing, especially for cinnamon and turmeric.

References

1. Lead in food, foodwares, and dietary supplements U.S. Food and Drug Administration
2. Clean, safe spices American Spice Trade Association
3. Sodium in your diet U.S. Food and Drug Administration
4. Organic labeling and what the USDA Organic seal means USDA Agricultural Marketing Service