All ingredients:  Food labels must have ingredients typically used for its nutritional value or to contribute to the structure or texture of a food. Often used in significant quantities. Generally, all ingredients in a food product must be listed on the label in descending order of predominance by weight.  

Specific allergens: The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that the top nine allergens (milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame) be listed in plain English on a food label.  If part of spices they need to be list. If the ingredient is a derivative of the top nine allergens it must list the parent allergen; for example, whey(wheat). If your allergy is to one of the nine specific allergens you do not have to know all of the possible forms of the allergen because it will be added within the parenthesis.

Hidden allergens: Also known as advisory/precautionary allergen labeling. While not explicitly required, manufacturers often voluntarily list potential allergens that may be present due to cross-contamination or other factors. This is commonly indicated with phrases like “may contain.” The problem is random testing of products with advisory/precautionary allergen labeling has found allergen levels ranging from undetectable to substantial amounts that can cause allergic reactions

Spices are aromatic plant substances, often dried and ground, used primarily to season food rather than provide significant nutrition. They offer distinct flavors and aromas that can elevate dishes. But if an allergen that is not One of the nine required Allergy Ingredients for labels most likely it will NOT be listed. For example paprika is a common allergen for people with Nightshade allergy but is not one of the specific FALCPA allergens. If used as a spice paprika would not be listed and Nightshade Allergy Sufferers will unfortunately experience that papika is in the food

Flavor ingredients: Spices, natural flavors, and artificial flavors can be declared collectively as “spice,” “natural flavor,” or “artificial flavor.” However, if the flavor contains two or more ingredients, each must be listed individually or declared as “All flavor ingredients contained in this product are approved for use in a regulation of the Food and Drug Administration.”  

Important Notes:

Hidden allergens in spices: While spices themselves are generally not considered allergens, they can sometimes contain hidden allergens due their flavors or due to processing or contamination. It’s essential to be aware of potential allergens even when dealing with spices.

Country-specific regulations: Food labeling regulations may vary between different countries. It’s important to be familiar with the specific requirements in your region. Many countries have more than USA nine specific allergens.