Are Seasonings Considered Processed? A Deep Dive into Food Processing

November 24, 2025 •

4 min read

According to the U.S. Department of Agriculture, any raw agricultural commodity that has been altered from its original state is considered processed. This means, in a strict sense, seasonings are considered processed, with the extent ranging from minimal to extensive depending on the type and preparation method.

Quick Summary

The classification of seasonings as processed foods depends on the level of alteration, from simple drying and grinding to the addition of complex fillers and flavor enhancers. The NOVA system provides a useful framework, placing simple dried herbs in a different category than complex seasoning blends. Understanding these distinctions helps consumers make informed choices about the ingredients in their food.

Key Points

Definition of Processed Food: Any raw agricultural commodity altered from its natural state is considered processed, meaning most seasonings fall into this category.
Spectrum of Processing: The level of processing varies greatly, from minimal (drying) for simple spices to extensive (adding fillers, flavorings) for complex commercial blends.
Minimally vs. Ultra-Processed: Single-ingredient spices like dried basil are minimally processed, while commercial blends with anti-caking agents and 'natural flavors' are often ultra-processed.
The Role of Additives: Anti-caking agents like silicon dioxide and fillers like maltodextrin are common in commercial blends and increase their level of processing.
'Natural' Flavors are Processed: Flavor compounds labeled as 'natural' are extracted and processed using chemicals, and their full composition is not required to be disclosed.
Consumer Empowerment: Reading ingredient labels is crucial to understanding the level of processing and avoiding unwanted additives in your seasonings.
Make Your Own Blends: Creating your own seasoning mixes from whole or simple ingredients is the best way to ensure minimal processing and control the contents.

Understanding the Spectrum of Processed Foods

The term “processed” can be misleading, as it encompasses a wide spectrum of food alterations, from simple home preparation to complex industrial manufacturing. This broad definition is crucial to understanding where seasonings fall. It's not a binary choice between processed and unprocessed, but a continuum that ranges from minimally altered to highly manipulated products. For most consumers, the concern isn't about minimal processing, but about additives, preservatives, and the nutritional impact of highly processed foods.

The NOVA Food Classification System

To better differentiate between types of processed foods, the NOVA system categorizes foods into four groups based on their level of processing. This system provides an excellent framework for analyzing seasonings:

Group 1: Unprocessed or Minimally Processed Foods: This group includes whole foods that have been minimally altered, such as fresh herbs and spices picked directly from a plant. Washed and bagged greens are also in this category.
Group 2: Processed Culinary Ingredients: This is where many simple seasonings fall. Products like salt, sugar, oils, and dried herbs are made by crushing, pressing, or drying whole foods. They are intended for cooking and seasoning rather than being consumed alone.
Group 3: Processed Foods: These are products made by combining group 1 and group 2 ingredients. Cured meats and cheeses are examples. This is where more complex seasoning blends with added salts or sugars would begin to fit.
Group 4: Ultra-Processed Foods (UPF): These products are industrially manufactured and often contain multiple additives, flavor enhancers, emulsifiers, and preservatives. Some commercial seasoning blends, especially those with anti-caking agents, artificial flavors, or fillers like maltodextrin, would qualify as ultra-processed.

Are Herbs and Spices Processed?

Yes, even dried herbs and ground spices are processed, but minimally. The process typically involves washing, drying, and grinding. For example, black pepper is made by briefly cooking unripe peppercorns in hot water before drying them until they wrinkle and darken. Garlic powder is made by dehydrating and grinding fresh garlic. This minimal processing is necessary for preservation and convenience but retains most of the original product's flavor and integrity. Organic, single-origin spices are generally considered the cleanest form of processed seasoning.

Seasoning Blends: A Different Story

Seasoning blends are where the line between minimal and extensive processing can become blurred. While some are simply mixtures of dried herbs and spices, many commercial products include a variety of other ingredients. A commercial blend for tacos, for example, is likely to contain not just chili powder and cumin, but also salt, sugar, anti-caking agents like silicon dioxide, and possibly even flavor enhancers or maltodextrin to help with even distribution. The addition of these extra ingredients significantly increases the level of processing and can push the product into the ultra-processed category of the NOVA system.

Natural vs. Artificial Flavors

One of the most complex aspects of modern seasonings is the use of "natural flavors." These are flavor compounds extracted from a plant or animal source, but they undergo significant industrial processing with chemical extraction methods to achieve a consistent flavor profile. Though they start from a natural source, the end product is far from natural in a whole-food sense. The FDA doesn't require manufacturers to list the multiple chemicals used in their creation, adding a layer of opacity for consumers. In contrast, artificial flavors are synthesized from scratch in a lab.

Comparison of Seasoning Types


Feature	Minimally Processed Seasoning (e.g., Dried Herbs)	Complex Seasoning Blends (e.g., Commercial Taco Seasoning)
Processing Level	Minimal (drying, grinding)	Moderate to High (blending, adding fillers, anti-caking agents)
Ingredients	Single ingredient (e.g., oregano, cumin) or simple mix	Multiple ingredients, often including salt, sugar, fillers, and additives.
Additives	Generally none	Common (e.g., anti-caking agents, maltodextrin).
Nutritional Impact	Minimal, retains plant compounds	Adds sodium, sugar, and potentially artificial ingredients.
Transparency	High; ingredient is self-evident	Can be low due to non-specific labeling like "natural flavors".
Common Examples	Dried basil, ground black pepper, paprika	Ranch dressing mix, packaged curry powder, gravy packets

Making the Best Choice for Your Kitchen

For those seeking to limit their intake of processed foods, the answer is to focus on simple, whole-food seasonings. This means opting for single-ingredient spices, grinding them yourself for maximum freshness, and creating your own seasoning blends. By doing so, you can control the salt content, avoid anti-caking agents, and ensure no hidden fillers are used. For those who prioritize convenience, understanding the labels and recognizing the difference between a simple mix and an ultra-processed product is key.

The Rise of Conscious Seasoning

As consumers become more aware of what goes into their food, the market for high-quality, minimally processed spices is growing. Companies specializing in single-origin or small-batch spices offer transparency that large commodity producers often lack. Supporting these brands not only ensures a cleaner product but can also lead to more vibrant, fresher flavors that elevate home cooking. The key takeaway is to read ingredient labels and be aware that not all seasonings are created equal, even if the processing starts from a natural ingredient. For further reading, an article from the Academy of Nutrition and Dietetics clarifies the spectrum of processed foods(https://www.eatright.org/health/wellness/diet-trends/processed-foods-whats-ok-and-what-to-avoid).

Conclusion

To answer the question, "are seasonings considered processed?"—yes, almost all of them are, by the very definition of the term. However, the true nuance lies in the degree of processing. Minimally processed herbs and spices, which are simply dried and ground, should not be viewed in the same light as ultra-processed seasoning blends that contain a long list of additives and fillers. By choosing simple, single-ingredient options or making your own blends, you can enjoy the full flavor of seasonings without the added baggage of extensive industrial processing. Ultimately, a discerning consumer is an empowered one, capable of navigating the complex world of food labeling with confidence.

Frequently Asked Questions

Yes, ground pepper is technically processed. It is made by drying and grinding peppercorns, which alters its original state. However, this is a form of minimal processing and is not a cause for concern for most healthy diets.

Dried herbs and spices are a form of minimally processed food. They differ significantly from ultra-processed foods, which contain multiple additives, preservatives, and fillers.

The NOVA system classifies foods based on their degree of processing. Simple dried herbs are considered 'processed culinary ingredients' (Group 2), while complex blends with additives can fall into the 'ultra-processed' category (Group 4).

To identify heavily processed seasonings, look for a long list of ingredients that includes fillers like maltodextrin, anti-caking agents (e.g., silicon dioxide), added sugars, excessive salt, or the non-specific term "natural flavors".

Not necessarily. Both natural and artificial flavors are chemically processed to achieve a certain taste. Natural flavors are derived from a natural source but can undergo extensive chemical modification, and the chemicals used are often not disclosed.

Using fresh herbs is a great way to ensure you are consuming an unprocessed ingredient. However, dried herbs are a convenient and safe form of minimally processed food that is suitable for most applications.

You can make your own seasonings by purchasing single-ingredient spices and herbs and blending them yourself. This allows you to control the exact ingredients, salt content, and avoid any additives.