The Spice Lab unveils organic spices, new blends

David Salazar
Managing Editor
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The Spice Lab is upping its game this year with a focus on organic products and spice blends that capitalize on trending flavors. 

The Pompano Beach, Fla.-based manufacturer of exclusive, custom seasoning blends and barbecue rubs said that it is offering high-oil organic spices in various packaging options for private label. The Spice Lab has earned NOP Organic Certification from AMericert International, a USDA-accredited certifying agency under the agency’s National Organic Program. The USDA Organic seal — which the Spice Lab now can place on its organic spices — certifies that products are 95% or more organic. 

As it grows its organic offerings, the company has not taken focus away from its signature blends. Leading its lineup of new seasonings is the Smoked Butchers Blend, which won first place at the 2021 Scovie Awards and includes wood grill smoke and peppery flavors. Other new blends include Chimichurri Seasoning, Three Onion Blend and Fresh Basil and Garlic Seasoning. The products also join The Spice Lab’s Mexican seasonings — Fajita, Taco, Street Corn and Guacamole — that it launched last year. 

A family-owned, women-led business, The Spice Lab operates a 75,000-sq.-ft. facility that includes a design department, research and development kitchen, business offices and a product showroom. The facility’s six production lines enable the company to produce more than 25,000 units per day.