Spice & Seasoning Industry Insights
Practical insights for food manufacturers, procurement teams, product developers, private-label brands, and commercial food operations. Explore guidance on seasoning formulation, ingredient performance, sourcing, food safety, market conditions, and production at scale.
Allspice Is Not a Blend: The Story Behind One of the Most Misunderstood Spices
Allspice has a name that makes it sound like a seasoning blend. It isn’t. Allspice comes from the fruit of Pimenta dioica , an evergreen tree native to parts of the Caribbean, Mexico, and Central America. The berry develops an aroma that can remind people of clove,…
Capsaicin Heat Levels: Why Consistency Matters When You Produce at Scale
When people describe a chili as “hot,” they’re usually talking about a sensation. In manufacturing, that sensation has a name, a measurement, and a specification: capsaicin. Capsaicin and related capsaicinoids are the compounds responsible for heat in peppers. They’re…
The Future of Sustainability Certifications in U.S. Spice Manufacturing
Sustainability isn’t just a label anymore. In the U.S. spice sector, it has moved into everyday procurement conversations, contract terms, and documentation requirements. As we move into 2026, buyers want more than claims; they want to see how spices were grown, who…
Chilli Harvest Delay 2025: Cyclone Disrupts the New Season and Tightens Supply
As of December 1st 2025, the chilli market is facing real pressure. A recent cyclone that hit key producing regions in India has pushed the new-season harvest back by several weeks, and the market is already reacting. With limited arrivals and reduced field activity,…