Custom Printed Foil Flat Bottom Bag with Zipper (500 g)Spice and Seasoning Packaging
Spice and seasoning packaging for ground spices, blends and rubs, from 20 g retail to 500 g catering in foil, PET/PE and recycled laminates, all resealable. Ground spice is volatile and it stains: aroma escapes through a thin film and the oils migrate into it, which is what makes the second spoonful smell weaker than the first. A foil or metallised layer with a zipper heavy enough to close properly prevents both.
In this range5 products
Minimum orderFrom 1,000 pieces
SamplesStock samples free
Lead time15-25 days after approval
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Custom Printed Foil Flat Bottom Bag with Zipper (500 g)
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Custom Printed Mylar Bag with Zipper No. 6 -
Custom Printed Recycled Stand Up Pouch with Zipper (20 g) -
Printed Ziplock Stand Up Pouch for Sweets and Snacks -
Waterproof Foil Stand Up Pouch in Recycled Material
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Where Spice and Seasoning Packaging Sits in the Range
The numbers are how many packs in this range are also in that one, counted from the catalogue rather than chosen by hand.
The Shapes This Range Is Made In
The Materials It Runs In
About spice and seasoning packaging
A Little Product, a Lot of Aroma, and a Pack Opened Daily
Spices are cheap to fill and expensive to get wrong. The quantities are small, the value is in the aroma, and the pack is opened more often than almost anything else in a kitchen. A structure that holds aroma for a year in a warehouse can still lose it in a month through a zipper that does not close properly.
Aroma Is the Whole Specification
Ground spices lose volatiles fast, and they also give them to whatever is stored beside them. An odour barrier works in both directions, which matters as much to the retailer stacking a shelf as to the cook. Foil is the reliable answer; a metallised structure is a reasonable compromise on a fast-selling line.
Small Formats, Real Engineering
- Sachets of 2 g to 20 g for single recipes and meal kits — three side seal, foil, one clean tear.
- Retail pouches of 30 g to 200 g with a zipper, where the closure is opened hundreds of times over the product’s life.
- Catering packs of 500 g to 5 kg, where a wider seal and a heavier film handle scooping.
Two Practical Points
Fine powders escape through a seal contaminated at fill, so the seal land is wider than the quantity would suggest. And whole spices — peppercorns, star anise, cinnamon bark — are hard and pointed enough to abrade a thin inner layer in transit, which is a different problem from the powder version of the same product.
Frequently asked
Specifying Spice and Seasoning Packaging: The Questions That Decide It
Why does my spice pouch lose its smell?
Volatiles leave through the structure or, more often, through a closure opened daily. An odour barrier and a well-specified zipper are both needed; one without the other does not work.
Can spices taint what is stored next to them?
Yes, and it works both ways. That is why an odour barrier is specified for the retailer stacking the shelf as much as for the cook.
What is the smallest sachet you make?
About 2 g, for a single recipe or a meal kit. At that size the seal land is most of the material, so the price per gram is high but the format is right.
Why do fine powders leak from the seal?
Because powder gets into the seal during filling and a seal made through powder is not a seal. A wider seal land and a filling line set up for powder both help.
Do whole spices need a different pack from ground?
Yes. Peppercorns, cinnamon bark and star anise are hard and pointed enough to abrade a thin inner layer in transit; ground spice is not.
Is foil necessary, or will metallised do?
Metallised is a reasonable compromise on a fast-selling line. On anything with a long date or a strong aroma, foil is what actually holds it.
Can I have a window?
On whole spices it looks excellent and the light does little harm over a normal shelf life. On ground spice it accelerates colour loss, which customers read as staleness.
What closure for a retail spice pouch?
A zipper, because the pack is opened hundreds of times across its life. That is more opening cycles than almost anything else in a kitchen.
Do you make catering sizes?
500 g to 5 kg, with wider seals and a heavier film for scooping. Those usually run alongside the retail size from one artwork family.
Can spice packaging be compostable?
Yes, and the barrier requirement is modest enough that it works for most blends. Very aromatic spices with a long date are the exception; we would test rather than assume.