Wholesale List of Spices, Herbs & Seasonings
Intro
Northern Food Ingredients supplies trade customers with an extensive range of spices, herbs, and seasoning blends designed for butchers, caterers, deli counters, and food manufacturers. Buy in bulk for better margins, consistent flavour and reliable supply. Below is a curated wholesale-ready list grouped by category, with suggested uses and typical pack sizes. Confirm exact pack sizes, SKUs and availability through our Quote Basket.
Ground & Whole Spices
Practical, versatile staples used across meat processing, marinades, sauces and finished products.
- Black Pepper (Whole & Ground)
Use: Seasoning for meats, rubs, and marinades.
Wholesale packs: 1 kg / 5 kg / 25 kg (ground); 1 kg / 5 kg (whole). - White Pepper (Ground)
Use: Light-coloured sauces, processed meats, soups. - Coriander (Seed & Ground)
Use: Sausages, boerewors blends, curries and pickles. - Cumin (Seed & Ground)
Use: Spice rubs, mince blends, boerewors and marinades. - Cayenne / Chilli Powder
Use: Heat agent for spice blends, sauces, and seasoning mixes. - Paprika (Sweet / Smoked / Hot)
Use: Colour and subtle sweetness in rubs, biltong mixes and sausages. - Turmeric (Ground)
Use: Colouring and mild flavour for sauces and processed products. - Cinnamon (Ground & Stick)
Use: Savoury stews, marinades and some cured-meat recipes. - Cloves (Whole & Ground)
Use: Curing, marinades and certain traditional sausage recipes.
Seeds & Speciality Items
High-impact ingredients that lift texture and flavour in finished goods.
- Fennel Seeds — popular in salamis and speciality sausages.
- Mustard Seed (Yellow / Brown) — pickling and sausage recipes.
- Caraway & Anise Seed — traditional cured meats and artisan recipes.
- Fenugreek — used in some spice blends and curry powders.
- Bay Leaves (Whole / Ground) — stews and brines.
Peppercorns & Whole Berries
For coarse grinding, brines and premium retail packaging.
- Black / White / Green Peppercorns — whole or cracked for rubs and grinders.
- Allspice Berries — used in curing, pickles and some spice blends.
Dried Herbs
Essential for retail-ready seasoning, marinades and blended products.
- Oregano (Dried) — marinades and Mediterranean-style sausages.
- Basil (Dried) — sauces, ready meals and pizza toppings.
- Thyme / Rosemary — roasts, marinades and artisanal sausages.
- Parsley (Dried/Flakes) — finishing and garnish for packaged products.
Blends, Rubs & Instant Packs
Ready-to-use mixes for speed, consistency and large-scale production.
- Boerewors & Sausage Blends — pre-measured boerewors/sausage mixes designed for consistent flavour across batches.
- Burger & Patty Mixes — seasoning mixes that simplify hamburger production.
- Biltong & Drywors Seasoning Packs — classic and smokier variations for retail packs.
- BBQ & Steak Rubs — for value-add products and ready-to-grill ranges.
Why use blends: instant packs remove variability and save labour — critical for high-volume and multi-site operations.
Specialty & Ethnic Spices
Expand your product range with regional flavours and niche offerings.
- Garam Masala / Curry Powders — for spiced sausages and ethnic ready meals.
- Smoked Paprika & Chipotle — smoky profiles for gourmet sausages and burger ranges.
- Saffron / Annatto — colour and signature flavouring (use sparingly; sold in small trade packs).
Salts, Curing Agents & Preservation
Packaging, shelf-life and product safety rely on the right technical ingredients.
- Sea Salt / Fine Salt / Curing Salt (Pink Salt / Prague Powder) — essential for curing and shelf stability.
- Vinegar Powder / Smoke Powders — flavour enhancers used in processed meats and rubs.
Functional Additives & Thickeners
Used in processed lines and ready-to-eat productions.
- Phosphates & Binding Agents (where permitted) — improve yield and texture in processed meats.
- Starches & Binders — for nuggets, patties and reformed products.
(Confirm local regulations and labelling requirements before use.)
Packaging & Wholesale Pack Sizes (Typical)
To support trade customers, spices and seasonings are often supplied in the following wholesale formats:
- Small trade packs: 1 kg (useful for counters and small kitchens)
- Medium wholesale: 5 kg (standard for butcheries and caterers)
- Bulk cartons: 10–25 kg (best for high-volume production and food manufacturers)
Actual pack sizes and SKUs available on request — add items to the Quote Basket to receive precise wholesale pricing and availability.
Storage & Shelf-Life Tips
Keep your wholesale spices at peak quality:
- Store in a cool, dry place away from direct sunlight.
- Use airtight containers once opened to preserve aroma and colour.
- Ground spices lose potency faster than whole spices — rotate stock (FIFO).
- Label delivery dates and batch numbers to manage shelf life and traceability.
How to Order (Wholesale)
- Browse our spice & seasoning ranges.
- Add desired items to the Quote Basket for a tailored wholesale quote.
- Ask about trade pricing, bulk cartons, delivery windows and lead times.
- Confirm SKUs and arrange delivery or collection across Northern Gauteng, Mpumalanga, Northwest and Limpopo.
For bespoke blends, contract packing, or private-label options, please speak with our sales team — we support manufacturers and butchers with custom seasoning solutions and bulk procurement planning.
Contact & Support
Need help selecting the right spice pack or specifying a bulk mix for your product line? Northern Food Ingredients provides trade advice, sample packs, and support on pack sizing, labelling and storage — contact the sales team through the Quote Basket or ask for a callback.
