Michael Turner
United States (TSA): powdered or ground herbs and aromatic powders are generally permitted in cabin bags, but any single powder item exceeding 12 oz / 350 mL may require additional screening and could be asked to move to checked baggage. Liquid or paste products (oils, pastes, marinades) are treated as liquids and must fit the 100 mL (3.4 fl oz) container limit inside a single clear resealable bag.
International travel: many airports apply the same 100 mL rule for liquids and a ~350 mL threshold for powders; policies vary by country and airline. Biosecurity controls in destinations such as Australia and New Zealand often restrict or prohibit raw herbs, seeds and unprocessed plant material–declare these items at arrival or place them in checked baggage to avoid seizure and fines.
Packing checklist: use original sealed commercial containers when possible; transfer small amounts into airtight travel jars clearly labeled with contents and weight/volume; place powders in transparent resealable bags to speed inspections; keep pastes and sauces in 100 mL containers inside your single liquids bag; carry receipts or manufacturer labels for bulk purchases.
If unsure about a specific item, check the departing airport security page, the arrival country’s customs/biosecurity site, and your airline policy. As a practical rule, keep dry ground products under 350 mL for the cabin and move any emulsions, oils or pastes exceeding 100 mL to checked baggage to avoid delays or confiscation.
Transport spices and dried herbs in hand baggage: direct rules and limits
Recommendation: Place dry spices, whole herbs and powdered blends in factory-sealed packages or airtight containers under 100 ml (3.4 fl oz) per container when keeping them in hand baggage; oil-based mixes, pastes and sauces must follow the 100 ml liquid limit or be packed in checked holdings.
Packing and screening checklist
Follow the 3-1-1 rule for liquids: containers ≤100 ml (3.4 fl oz), all placed inside a single clear, resealable bag roughly 1 quart (≈1 L). Powder-like substances larger than 350 ml (≈12 oz) may trigger additional screening and could be refused in the cabin; keep powdered volumes below that threshold or transfer them to checked items.
Use original retail seals when possible; if repackaging, label containers with product name and weight. For strong-smelling blends, wrap in odor-barrier film and place inside a sealed box to avoid secondary inspection due to scent complaints.
Customs, airlines and destination rules
Check airline and departure/arrival airport guidance before departure. Many countries enforce strict biosecurity: Australia, New Zealand and several Asian and Pacific nations restrict or prohibit plant products and ground botanicals–declare such items on arrival forms or leave them behind. Undeclared plant material may be confiscated and fines imposed.
If transporting quantities intended for resale or gifting, contact the carrier and destination customs in advance and consider mailing the shipment via postal service with customs documentation instead of placing large amounts in hand baggage.
TSA and US security limits for powdered spices and dry herbs
Recommendation: place powdered spices and dried herbs in checked bags when any single container exceeds 12 oz (350 mL). Individual containers ≤12 oz (≈340 g or 350 mL) are allowed in hand baggage but are subject to enhanced inspection and possible refusal at the checkpoint.
Packing and screening specifics
- TSA powder threshold: 12 oz / 350 mL per container. Items larger than that in hand baggage may require secondary screening, testing, or removal.
- Keep items in original, sealed retail packaging with labels and ingredient lists visible to speed inspection.
- Use clear resealable bags for additional containment; avoid loose, open jars or unlabelled plastic bags.
- At the security line, place powder containers separately in a bin when requested; officers may swab or open containers for testing.
- If a powder cannot be cleared by screening, options typically are: transfer to checked bag, surrender/dispose, or have it inspected by a supervisor – follow officer instructions.
US entry and agricultural regulations
- Declare all plant-derived products on CBP forms. Many dried, processed spices (ground black pepper, cinnamon sticks, nutmeg, dried oregano) are frequently allowed, but declaration is mandatory.
- Prohibited or restricted items include fresh herbs, bulbs, roots, seeds with soil, and items with signs of pests or disease. USDA/APHIS rules apply; some botanicals require permits or treatment certificates.
- Commercial quantities often trigger additional requirements: permits, phytosanitary certificates, or import inspections. For bulk shipments use cargo channels and confirm USDA/APHIS and airline rules beforehand.
- When arriving from abroad, failure to declare restricted plant material can result in fines and confiscation. Check CBP and APHIS pages for item-specific guidance before travel.
Packing checklist: original sealed packaging, labeled contents, container ≤12 oz for hand baggage if you want to avoid likely secondary screening, or place oversized containers in checked bags or ship commercially with documentation.
Liquids, gels and sauces: applying the 3-1-1 rule to marinades and dressings
Place marinades and dressings in containers no larger than 3.4 oz (100 ml) and pack all containers together inside one clear quart-size resealable bag per passenger.
3-1-1 explained: 3 = containers of 3.4 oz (100 ml) or less; 1 = one quart-sized (≈0.95 L) clear resealable bag; 1 = one bag per passenger. Present the bag separately at security screening; containers that exceed these limits will be flagged for disposal or transfer to checked baggage.
Which items count as liquids/gels: oil-based vinaigrettes, mayonnaise- and yogurt-based dressings, aioli, teriyaki-type marinades and emulsions are treated as liquids/gels. Thick pastes like pesto or concentrated marinades are also screened as gels. Dry blends, solid blocks of butter or dehydrated mixes remain subject to different rules.
Frozen containers are acceptable only if completely solid during screening; any melted or slushy contents are treated as liquids. Ice packs must be fully frozen. Security officers may request to open containers, so use simple closures and be prepared to remove lids.
Packing best practices: use leakproof travel bottles clearly labeled with volume, apply tape or shrink bands to caps, double-bag sauces inside the quart bag, and insert an absorbent towel or paper under containers to catch leaks. For quantities over 100 ml per unit, ship by courier or place in checked baggage inside a padded, sealed container or vacuum-sealed bag.
Rules often mirror the US standard in many countries (100 ml and 1 L bag), but variations exist for specific airports and airlines–check the carrier and departure airport website before flying. For related practical tips on managing liquids and pet travel logistics see how to contain a dog without a high fence.
How to pack powdered spices and blends to avoid seizure at the checkpoint
Place powdered spices and blends in rigid, transparent containers with printed labels and keep them accessible for inspection in your cabin bag.
- Use container types that screen easily: clear PET or glass jars with screw-top lids, small metal tins with labels, or vacuum-sealed pouches inside a rigid plastic jar.
- Label each container with product name, list of ingredients, net weight (g or oz), and country of origin. Affix the original manufacturer’s sticker or a clear printed label – handwritten tags increase the chance of additional inspection.
- Keep single-portion sizes: divide large quantities into several small, clearly labeled packages rather than one unmarked bulk bag.
- Include documentation: purchase receipts, photos of original retail packaging, or ingredient lists printed from the seller’s website. For plant-derived products being transported internationally, carry any required phytosanitary or customs paperwork.
- Prevent powder migration: put each container inside a sealable clear plastic bag (zip-top), then place those in a hard-sided compartment or a small clear box so TSA can inspect without unpacking everything.
- Protect fragile containers with bubble wrap and place them among soft clothing in checked baggage; for cabin bags, use padded pouches and keep jars upright to avoid leaks and messy inspections.
- Avoid plain opaque resealable bags or unmarked plastic bags containing loose white powders; such presentation commonly triggers additional screening or confiscation.
- Add a desiccant packet to prevent clumping and to keep labels legible.
Packing checklist
- Transfer powders to clear, rigid, labeled containers.
- Photocopy or save receipts and ingredient lists to a dedicated folder in your phone and a paper copy.
- Seal each container inside a clear zip-top bag; place into one accessible outer compartment of the cabin bag.
- Place fragile jars in checked baggage only if quantity or regulation requires checked transport; cushion thoroughly.
- Keep botanical or commercial certificates with the powders when traveling internationally.
At the checkpoint
- Present the labeled containers and accompanying documentation proactively when asked by officers; making inspection quick reduces likelihood of seizure.
- If an agent requests opening, cooperate and hand over samples rather than emptying entire containers; this speeds up screening.
- If a container is denied, request a written receipt for the seized item and note the officer’s name and checkpoint location for follow-up.
Checking airline and international customs rules before you travel
Verify carrier and destination customs requirements at least 72 hours prior to departure and again 24 hours before check-in.
What to check on airline sites
Open the specific airline’s “restricted items” and “carry policies” pages for your ticket class and route; note differences for international flights versus domestic. Confirm whether powders, dry blends, sauces and sealed jars are allowed in cabin bags or must be stowed in checked items, whether measurements or packaging standards apply, and whether special declarations or permits are required for commercial quantities. If the airline provides a downloadable PDF of prohibited goods, save it to your phone for reference at the checkpoint.
Customs and agricultural rules at the destination and during transit
Consult the official customs and biosecurity websites of both transit countries and the final destination. Declare all edible items and plant-derived material on arrival forms when a declaration box exists; failure to declare frequently results in inspection, seizure, fines or disinfection treatments. Examples: New Zealand and Australia operate strict biosecurity controls and require declaration of any organic food; many Asian Gulf states restrict pork and certain dairy imports; the EU and UK allow small amounts for personal use but may inspect undeclared packages. When in doubt, obtain written guidance from the destination customs office or use their online Q&A tools.
Keep original retail packaging, ingredient lists in English, and purchase receipts in your hand baggage. Attach a brief contents note (item name, weight, country of origin) to opaque containers to speed inspection. For transit through multiple jurisdictions, prepare separate declaration notes for each stop where required.
When transporting quantities beyond typical “personal use”–bulk jars, commercial-size tins, or repackaged lots–expect permit requirements, potential duties and longer clearance times; contact the destination’s import authority before departure to request permits or certificates if necessary.
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Which flavoring ingredients are restricted or banned: seeds, fresh produce and alcohol extracts
Do not place seeds, fresh fruit/vegetables or high‑proof botanical extracts in cabin bags unless you have explicit permission from the airline and destination authority; instead use checked baggage with proper documentation, ship via an approved courier, or source replacements at your destination.
Seeds and other plant material
Many countries treat seeds as agricultural imports requiring permits or phytosanitary certificates when intended for planting. Small amounts for personal consumption may still require declaration and are frequently denied entry if soil, husks or living plant parts are present. Countries with strict controls: Australia and New Zealand (almost all seeds and plant products prohibited without certification), the European Union (non‑EU plant imports often need phytosanitary paperwork), and many Gulf states (zero tolerance for undeclared plant material). For seeds intended to germinate, obtain an official phytosanitary certificate from the exporting country and check the destination’s plant import rules before travel.
Fresh produce
Fresh fruit, vegetables, live herbs and bulbs are commonly prohibited from international transport in personal baggage. United States CBP routinely prohibits many tropical fruits, unprocessed nuts with soil, and live plants without permits; Australia/New Zealand ban most fresh produce entirely from incoming passengers. Always declare any plant products on arrival forms–failure to declare can result in fines. If transporting legally, clean items of soil, keep them in sealed commercial packaging, and carry a phytosanitary certificate and any required import permit.
| Item | Typical restriction | Recommended action |
|---|---|---|
| Packaged culinary seeds (e.g., sesame, chia) for eating | Often allowed if commercially sealed and declared; some destinations still prohibit | Keep unopened commercial packaging, declare at arrival, check country rules beforehand |
| Seeds for planting (flower/vegetable seed) | Usually requires phytosanitary certificate and import permit | Obtain certificate before travel or ship via customs‑cleared courier |
| Fresh fruit, vegetables, live herbs | Frequently banned from entry; immediate seizure and disposal common | Do not transport unless authorized; buy locally instead |
| Alcohol‑based extracts (vanilla, tinctures) | Subject to liquid limits for cabin; IATA limits for checked: 24–70% ABV max 5 L per person in retail packaging; >70% ABV forbidden | For hand carriage limit each container to ≤100 ml and fit inside a 1 L clear bag; for checked bags leave in sealed retail packaging and ensure ABV <70% or obtain airline approval |
| Homemade infusions, liqueur oils | Considered liquids/flammable if high ABV; may be prohibited | Avoid transporting; if essential, use commercial low‑ABV preparations or ship with appropriate documentation |
If unsure about a specific item, consult the destination’s agricultural/quarantine website and the airline’s hazardous‑goods guidance before departure; declare all plant and alcohol products on arrival forms to reduce risk of fines or confiscation.
Labeling, container types and documentation to speed up security screening
Recommendation: Use original sealed retail packaging when possible; otherwise transfer powders and dry blends into clear, resealable containers under 350 mL (≈12 fl oz), label each item with product name and net weight (g and oz), and keep a printed receipt or ingredient list with you.
Container choices (sizes and materials): polyethylene zip-top bags (100–350 mL), PET or food‑grade plastic jars with screw lids (60 mL, 120 mL, 240 mL), vacuum‑sealed foil pouches with a writable panel, stainless steel or hard plastic tins with gasketed lids for single‑use portions. Avoid loose bulk in unmarked plastic wrap; glass jars are acceptable but wrap them to prevent breakage.
Label format to use: short, high‑contrast text in English plus local language if label is foreign: “Ground Cumin – 30 g / 1.06 oz – Packed 2025‑08‑21 – Ingredients: Cumin.” Add allergen flags (e.g., “May contain: Tree nuts”) and country of origin when known. Use waterproof labels or laminate paper labels with clear tape.
Documentation to carry: original purchase receipt, manufacturer ingredient list or product page printout, and a one‑sheet inventory listing each container with weight, ingredients and packing date. For plant materials that require permits, include the phytosanitary certificate or customs permit; for extracts with alcohol, include proof of ABV and purchase.
Packaging and presentation for screening: group all containers in a single clear resealable bag and place it at the top of your personal item for immediate access. If a container exceeds 350 mL, be prepared to have it removed for additional inspection or transferred to checked baggage. Offer documentation proactively when an agent requests clarification.
Sealing and spill prevention: double‑bag powders with one airtight inner pouch and one outer zip bag; use tamper‑evident tape across lids; fill jars no more than 90% to avoid pressurization and leakage; cushion glass with clothing or bubble wrap inside checked items.
Quick labeling templates: use compact printed stickers with three lines: 1) Product name, 2) Net weight (g / oz), 3) Packed date + short ingredients. Attach a matching inventory sheet in a plastic sleeve near receipts for faster verification by security or customs officers.
