What is the difference between heat-treated and non-heat-treated spices?

Heat-treated spices undergo a controlled thermal process to reduce microbial load for high-risk or ready-to-eat applications. Non-heat-treated spices retain more natural aroma and are suitable for products that will be cooked during manufacturing. All spices meet EU and UK safety standards, with full microbiological, chemical, and sensory testing, and COAs available.

How much spice does each person in the UK consume every year?

In 2024, the UK spice market reached an estimated 91,000 tonnes. With a population of around 69–70 million, this equates to roughly 1.3 kg of spices per person per year, highlighting the strong and consistent demand across households, restaurants, and food manufacturers.

What is the size of the global spices and seasonings market?

The global spices and seasonings market was valued at approximately USD 26.5 billion in 2024 and is projected to exceed USD 53.5 billion by 2034, driven by globalised cuisines, demand for bold flavours, and growth in seasoned food products.

Which spices dominate the UK market?

Curry powder and pre-mixed seasoning blends dominate the UK spice market. Ready-made blends account for around 40% of total spice retail sales, reflecting consumer demand for convenience without sacrificing flavour.

When was the first seasoning blend created?

Archaeological evidence from Nordic cooking pots shows that ancient cooks seasoned fish stews using blended garlic mustard seeds and herbs, meaning spice blends existed long before modern cuisine or global trade routes.

What is the hottest spice in the world?

The Carolina Reaper pepper is considered the hottest spice in the world, officially measured at over 2.2 million Scoville Heat Units (SHU), making it more than 200 times hotter than a jalapeño.

Get our Price List

+44 7555 002918

info @ sanitaspices.co.uk

For Butchers & Meat Processors

Quality Solutions For Modern Butchers

Sanita Spices UK supports professional butchers with high-quality spices, functional ingredients, vegetable proteins, and innovative solutions designed to enhance sausages, burgers, and minced meat products.

From traditional recipes to modern formulations, our solutions are designed to support quality craftsmanship while improving efficiency and yield.

A Wide Range of Spices & Ingredients

We offer a wide range of spices and ingredients, ideal for fresh, cooked, and processed meat products.

Whether you’re producing classic sausages, burgers, or minced meat preparations, our ingredients help you achieve consistent taste and reliable results every time.

Spices & Seasonings | Additives & Ingredients

Vegetable Proteins for Modern Meat Products

We supply a wide range of vegetable proteins designed to support texture, binding, and moisture retention in meat products.

Our vegetable proteins are ideal for:

Sausages and burgers
Minced meat preparations
Cost-effective recipe optimisation
Improved structure and consistency

A practical solution for butchers looking to maintain quality while adapting to changing customer demands.

Textured Vegetable Proteins

Etex – Improved Juiciness & Product Performance

We also offer Etex, a high-performance meat extender developed for professional meat preparation.

Etex will:

Make sausages, burgers, and minced meat preparations juicier and prevent drying
Improve bite and mouthfeel
Support better structure and consistency
Help optimise yield without compromising quality

An ideal ingredient for busy butcher shops focused on quality and efficiency.

Etex Meat Extender

White Label & Private Label Packaging Solutions

Sanita Spices UK also offers white label and private label packaging solutions to support both operational efficiency and brand growth.

Our white label packaging provides ready-to-use blends under a neutral label, helping simplify production and reduce handling time.

With private label packaging, you can sell your own branded spice blends, leverage your brand image, and expand into new markets with products that make your business truly unique.

White Label Packaging | Private Label Packaging | Custom Blend Development

Supporting Butchers Every Step of the Way

Sanita Spices UK combines quality ingredients with industry expertise to help butchers produce better-tasting, more consistent meat products with confidence.

Contact Sanita Spices UK today to discover ingredient solutions tailored to your butcher business.

Get In Touch

Why Work With Us?

Your Partner in Flavour

Our mission is to provide flavour, quality, and consistency across every batch we produce.

With every order, we deliver excellence and reliability to help your business thrive.

With decades of experience in the spice industry and state-of-the-art in-house packaging facilities, we ensure every product meets the highest standards.

Quick, Flexible UK Supply

The ingredients your business needs when you need them!

From small artisan producers to large-scale manufacturers, we offer flexible minimum order quantities (MOQ) to suit your operation with most orders processed and shipped within just 2 business days.

Our UK-wide delivery means your spices, seasonings, and blends arrive reliably and efficiently—wherever your business is located.

Doy Pack or Plastic Stand-up Pouch Packa

Bespoke Products Made Easy

We go beyond simple supply: our white label and custom-size packaging solutions let you tailor products to your workflow, while our private label services help you launch your own brand with exclusive products your customers won’t find anywhere else.

For businesses looking to stand out, our custom spice blend development turns your ideas into fully realised products, whether for meat, plant-based, or ready-to-sell ranges.

Want to learn more?

Discover our Blog

E250 vs E252: What’s the Difference Between Nitrite and Nitrate Curing Salts?

When it comes to curing meats, few topics cause more confusion than the difference between sodium nitrite (E250) and potassium nitrate (E252) . Both are essential curing agents, both are tightly regulated, and both play an important role in producing safe, high-quality cured meats — but they are not interchangeable . Understanding how each one works, and when to use them, is key whether you’re a beginner making your first salami or an experienced producer scaling commercial

Curing & Pickling

Curing Salt with 0.6% Potassium Nitrate (E252): What It Is and How to Use It

Curing salt containing 0.6% potassium nitrate (E252) or Saltpetre is most closely associated with traditional dry curing and long-matured meat products . While modern production often relies on faster-acting nitrites, nitrate remains an important ingredient for producers making slow-fermented, long-aged cured meats . If your products are dried or matured over weeks or months — rather than days — curing salt with E252 is specifically designed for that purpose. It provides lon

Curing & Pickling

Beginner Starter Cultures for Salami & Cured Sausages (UK Guide)

Starter cultures are one of the most important — and often misunderstood — components of making salami and cured sausages. For beginners, they can feel technical, intimidating, or even optional. In reality, they are the foundation of safe, consistent, and high-quality fermentation . Understanding what a starter culture does — and choosing the right one for your product — removes much of the guesswork from curing. Instead of relying on chance, temperature swings, or wild bacte

Curing & Pickling

2 3

For Butchers & Meat Processors

A Wide Range of Spices & Ingredients

Spices & Seasonings | Additives & Ingredients