What’s Really in Your Spice Jar? A Deep Dive into Additives, Fillers, and Anti-Caking Agents in Seasoning Blends

When you reach for your favorite seasoning blend, you’re probably expecting a handful of recognizable herbs and spices—maybe garlic, paprika, or oregano. But if you take a closer look at the label of many commercial brands, you’ll find something far less appetizing: a list of chemical additives, processed fillers, and anti-caking agents that have little to do with flavor—and even less to do with your health.

At Salice Seasoning, we believe in keeping it clean: no fillers, no additives, and nothing you can’t pronounce. So let’s take a closer look at what those mystery ingredients are, why they’re used, and why you might want to leave them out of your pantry.

Additives and Fillers: What Are They, Really?

In the world of mass-produced food, “additive” is a catch-all term for substances added to improve appearance, shelf life, or flavor. “Fillers”, meanwhile, are cheap bulking agents—substances that do nothing for flavor but stretch a product farther and cut costs for the manufacturer.

Here are some of the most common ones found in big-name seasoning blends—and why we leave them out.

1. Maltodextrin: The Silent Filler

What it is: A white powder derived from corn, rice, potato starch, or wheat.

Why it’s used: As a bulking agent, maltodextrin helps manufacturers use fewer actual spices. It also improves texture and disperses seasoning more “evenly” on foods.

What’s the problem?

• High glycemic index: Maltodextrin spikes blood sugar faster than table sugar, making it a concern for diabetics or anyone watching blood sugar.

• Ultra-processed: The chemical processing strips out any nutrients, leaving a starchy powder devoid of real food value.

• Gut health impact: Studies suggest maltodextrin may suppress the growth of beneficial gut bacteria and impair intestinal function.

2. Monosodium Glutamate (MSG): The Hidden Flavor Bomb

What it is: A flavor enhancer that mimics umami (savory) taste.

Why it’s used: MSG makes food taste richer, meatier, and more satisfying—especially when real ingredients are lacking.

What’s the problem?

• Sensitivity reactions: Headaches, sweating, nausea, and heart palpitations have been reported in sensitive individuals.

• Overstimulates appetite: By amplifying flavor artificially, MSG can lead to overeating and undermine natural appetite signals.

• Artificial dependency: It can mask poor quality ingredients and make low-grade seasoning taste deceptively good.

3. Silicon Dioxide and Calcium Silicate: The Anti-Caking Agents

What they are: Inorganic compounds—essentially powdered glass or sand (silicon dioxide) and a mineral salt (calcium silicate).

Why they’re used: To prevent clumping in spice blends, especially those stored in humid conditions.

What’s the problem?

• Not food, just functional: These agents serve no nutritional or flavor purpose—they're industrial solutions for industrial problems.

• Possible accumulation: Though generally considered “safe” in small amounts, long-term cumulative intake from various processed foods is poorly studied.

• Clean-label concerns: For consumers who want to eat real food, the inclusion of lab-derived compounds in a seasoning blend should raise red flags.

4. “Natural Flavors”: What Does That Even Mean?

What it is: A legally vague term that can refer to any extract or essence derived from plant or animal material—sometimes highly processed.

Why it’s used: To add aroma or flavor without listing the specific ingredients.

What’s the problem?

• Lack of transparency: Companies aren’t required to disclose what’s in their “natural flavors,” even if they include allergens or animal-derived substances.

• Not always natural: While the source must be “natural,” the resulting product may be chemically modified beyond recognition.

• Misleading: Consumers often believe “natural flavors” mean pure extracts, but the reality is far murkier.

5. Caramel Color and Other Coloring Agents

What they are: Artificial or semi-artificial colorants added to make spices look darker, richer, or “smokier.”

Why they’re used: To visually suggest bold flavor or mimic the appearance of grilled or roasted seasoning.

What’s the problem?

• Potential contaminants: Some caramel coloring contains 4-MEI, a compound linked to cancer in animal studies.

• No nutritional value: It adds nothing to flavor—only a cosmetic trick to influence perception.

Why Salice Seasoning Says No

At Salice Seasoning, we believe seasoning should be food, not food science. You won’t find anti-caking agents, fillers, or vague “natural flavors” in our blends—just herbs, spices, and salt, sourced with care and blended for flavor, not for shelf-life shortcuts.

Our blends were designed for families who want to cook confidently, know what they’re eating, and enjoy every bite without compromise. Because real food doesn’t need a lab coat.

What to Look For on Your Labels

If you’re shopping for clean, high-quality seasoning, check the ingredient list. Here's what to keep in mind:

• Look for short, recognizable ingredient lists.

• Avoid anything that says maltodextrin, MSG, silicon dioxide, natural flavors, or caramel color.

• Choose brands that tell you exactly what’s inside—and why.

Elevate Your Pantry, Naturally

If you're ready to taste the difference real ingredients make, explore Salice Seasoning’s curated blends—each crafted without compromise, and free from the additives that shouldn’t be in your food in the first place.

Because when you season with intention, every meal becomes a memory worth savoring.