Herbs & Spices

Dried culinary herbs, spice blends & seasoning mixes

Cottage Food Eligible
0license for dried herb/spice sales
Farmexempt if sold fresh & whole
Cottageeligible once dried and blended
IN onlydelivery/shipping

What's Covered  /  What Needs a Different Path

✓ Covered here

  • Fresh whole culinary herbs sold direct from the farm (farm exempt)
  • Dried herbs, spice blends, and seasoning packets under cottage vendor law
  • Salt-based rubs and dry marinade mixes with shelf-stable ingredients

✗ Needs a different path

  • Herb-infused oils or vinegars (see Oils and Vinegars – different risk rules)
  • Fresh-packed pesto or wet herb pastes (TCS – different pathway)
  • Shipping dried spice blends outside Indiana under cottage law

Three Steps to Compliance

A

Dry thoroughly

Fully dehydrate herbs before blending so the finished spice mix is shelf-stable with no free moisture.

B

Blend and package dry

Combine only dry, shelf-stable ingredients into your spice rubs and seasoning mixes.

C

Label and disclose

List every ingredient, net weight, and the home-produced disclaimer on each jar or packet.

Quick Reference

ItemRuleRegulator
Fresh whole herbsNo license – farm exemptISDH (no jurisdiction)
Dried herbs/spice blendsCottage-eligible, no licenseIC 16-42-5.3
Herb-infused oil/vinegarSee Oils/Vinegars – different rulesIC 16-42-5.4
LabelingIngredients, net weight, disclaimerISDH

Frequently Asked Questions

Can I sell fresh basil at a farm stand with no license?

Yes – fresh, whole culinary herbs sold direct to consumers are farm exempt.

What about a dried taco seasoning blend?

That's a cottage-eligible dry good as long as every ingredient is dry and shelf-stable.

Is herb-infused olive oil the same category?

No – infused oils carry a different botulism-risk profile; check the Oils guide before selling those.

Do I need a food handler cert for spice blends?

Yes – the same ANSI-accredited course required for any Home-Based Vendor product applies here.

Printable Checklist

Fully dry herbs before blending
Use only dry, shelf-stable mix ingredients
Complete an ANSI-accredited food handler course
Label every ingredient and net weight
Add the home-produced disclaimer
Route infused oils/vinegars to their own category rules