FAQ

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 Allspice, Ancho chipolte, Ancho, Pepper, Basil,  Black Pepper, Black Sesame,  Cane Sugar, Cayenne    

Celery Seed, Celery, Chili, Chinese Five Spice, Chipotle Pepper,   Coriander,  Corlander Seed,   Cracked Fennel,  Cumin,  Cumin,  Dill, Evaporated Cain Juice,   Ginger, Habanero Powder, Lemon Zest, Lime Zest, Majoram, Mint   Molases, Mustard, Mustard Seed,   Nutmeg, Onion, Orange Zest   Oregano, Paprika, Poppy Seed,   Red Pepper, Sage, Seasame Seed   Silion Dioxide, Smoked Paprika   Thyme, Thyme, White Pepper,  Garlic, Dehydrated Garlic, Cocoa Powder

FDA Labeling guides (SPICES)

 The term spice  means any aromatic vegetable substance in the whole, broken, or ground  form, except for those substances which have been traditionally regarded  as foods, such as onions, garlic and celery; whose significant function  in food is seasoning rather than nutritional; that is true to name; and  from which no portion of any volatile oil or other flavoring principle  has been removed. Spices include the spices list in §182.10 and part 184 of this chapter, such as the following:  :

Allspice,  Anise, Basil, Bay leaves, Caraway seed, Cardamom, Celery seed, Chervil,  Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed,  Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg,  Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red;  Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme,  Turmeric.Paprika, turmeric, and saffron or   other spices which are also colors, shall be declared as “spice and coloring” unless declared by their common or usual name.