Michael Turner
For security screening in the United States and many other jurisdictions, powdered seasonings transported in carry-on baggage are allowed, but any powder-like substance larger than 12 oz (350 mL) can be subject to secondary inspection or required to be placed in checked baggage. Liquid, oily or paste-based condiments must follow the 3.4 oz (100 mL) single-container limit for carry-on items and fit inside one clear bag for screening.
Use sealed commercial packaging whenever possible; clear factory labels and ingredient lists speed up checks. For homemade or loose blends, place contents in airtight screw-top jars, vacuum-sealed pouches or heavy-duty zip bags, then put those inside a transparent outer bag to contain dust and odors. Retain purchase receipts and printed ingredient declarations for larger commercial quantities.
Many destinations enforce strict agricultural controls. Australia and New Zealand routinely prohibit undeclared plant material, seeds or raw herbs and may confiscate items or issue fines. U.S. Customs and Border Protection requires declaration of foodstuffs on arrival and reserves the right to seize unpermitted plant products. Consult the destination’s quarantine or agriculture authority and the carrier’s restricted-items list before departure.
At security checkpoints place jars and bags where they are easily accessible for X-ray operators and be prepared to present them separately if requested. Unlabeled powders that impede screening are often removed. For amounts intended for resale or gifting, arrange shipment via courier with proper customs documentation rather than placing large bulk quantities in checked baggage. Best practice: keep powdered seasonings in factory-sealed packs under 350 mL in hand baggage and declare any plant-based items on arrival to avoid delays or penalties.
Are powdered seasonings permitted in carry-on under TSA and airline screening rules?
Recommendation: Store powdered seasonings in carry-on containers of 12 ounces (350 mL) or less; any single container larger than that will face additional screening and may be denied carriage or discarded if screening cannot verify safety.
TSA screening specifics
TSA policy: powders in cabin bags greater than 12 oz (350 mL) are subject to secondary inspection. Screening officers may ask to open packages, swab for explosives traces, or perform additional tests; unresolved items may be prohibited from the cabin. Powders at or below the 12‑ounce threshold typically proceed through security without separate bin placement but remain subject to X‑ray visibility rules.
Checked baggage tolerates larger quantities of dry seasonings more readily, but airline operational policies and destination biosecurity/import rules can override that allowance. Commercially sealed, clearly labeled retail packages reduce the chance of inspection or seizure at both security and customs checkpoints.
Practical, actionable guidance
Use original, labeled containers where possible; otherwise label homemade containers with ingredient name and net weight. Place containers inside clear resealable bags to contain spills and speed inspection. Keep receipts or packaging showing commercial origin for imported items.
Before travel, consult the departing and arriving countries’ agricultural import rules and the carrier’s baggage policy. For large quantities intended for gifting or resale, prefer checked carriage or courier shipment to avoid cabin restrictions and customs complications.
How to pack wet seasoning pastes, oils and marinades to comply with carry-on liquid limits
Use travel-sized leakproof containers of 100 mL (3.4 fl oz) or smaller, place all containers inside a single clear quart‑size (≈1 L) resealable bag, and present that bag separately at security screening.
Container choice and sealing techniques
Recommended container types: PET or HDPE screw jars with silicone O‑rings, aluminum tins with gasketed lids, soft silicone travel tubes, or heat‑sealed single‑serve pouches. Preferred capacities: 30 mL for concentrated pastes, 50 mL for single‑meal portions, 100 mL maximum for multi‑use. Prevent leaks by applying one layer of cling film directly over the jar opening before tightening the lid, then wrap a strip of waterproof tape around the lid seam or use a tamper‑evident shrink band. Place each container in a small resealable bag, then group all in the single quart‑size bag to contain any spills.
Temperature, screening and alternatives
Security classifies pastes, gels and oils as liquids/gels; frozen items are acceptable only if still solid at screening – thawed items are treated as liquids. To carry oil‑based marinades, freeze them in silicone molds (label with frozen‑date) and keep frozen until screening. Vacuum‑seal heat‑sealed sachets reduce spill risk and speed inspection. For quantities exceeding carry‑on limits, pack in checked baggage inside rigid containers and double‑bag, or convert to dehydrated powder, paste concentrate, or commercially sealed single‑serve packets shipped ahead. For medical or dietary formulations, carry supporting documentation to present at checkpoints; rules vary by country and some airports enforce stricter limits than the standard 100 mL per container/1 L bag.
Declare dried seasonings, seeds or powdered blends at customs when entering another country
Declare all dried seasonings, seeds and powdered blends on the immigration/agricultural form at arrival. Undeclared plant products are routinely seized; penalties include fines, destruction, quarantine treatment or delays at the border.
How major jurisdictions handle dried plant products
United States: All plant products must be declared to U.S. Customs and Border Protection. USDA/APHIS inspects items; many dried, fully processed seasonings are allowed after inspection, while untreated seeds or material with soil are usually prohibited or require treatment.
Australia & New Zealand: Extremely strict. Most seeds and raw plant material are prohibited without an import permit and phytosanitary certificate; dried mixes are frequently inspected and often refused if provenance or treatment is unclear.
European Union & United Kingdom: Processed, dry, commercially packed mixes typically pass inspection, but seeds intended for sowing require phytosanitary certification and may need an import permit. Fresh or soil-contaminated material is commonly rejected.
Canada and other countries: Declare everything. Personal-consumption quantities are often admissible after inspection; commercial quantities or seeds for planting usually need permits or certificates.
Practical arrival checklist
1) Fill the agricultural declaration form accurately and mark any plant/food boxes. Inspection is a normal step.
2) Keep items in original, labeled packaging with ingredient list and receipts when possible; that speeds clearance and reduces refusal risk.
3) Separate dried mixes and seeds inside a clear resealable bag for inspection; consider BPA-free storage such as those reviewed at are sainsburys freezer bags bpa free.
4) If intended for sale or quantities exceed personal-use norms, obtain the necessary import permits and a phytosanitary certificate before travel; customs will treat undeclared commercial volumes more harshly.
5) Blends containing meat, dairy or live culture ingredients require special attention and are frequently prohibited; list those ingredients on the declaration.
For wet-weather-ready packing, add a compact umbrella such as the best umbrella ever made or check best umbrella designs for rain to avoid inspection delays from soaked packaging.
Packaging and labeling tips to prevent security inspection delays, spills and odor complaints
Pack aromatic seasonings in rigid, leakproof, transparent containers with an inner seal (plastic wrap or parafilm) under the lid, then place that container inside a heavy-duty resealable bag and remove excess air.
Sealing and spill prevention
Use screw-top jars with silicone gaskets or food-grade plastic tubs; press a single layer of plastic wrap directly over the filled rim before closing to create a secondary seal. For soft packaging, vacuum-seal pouches or heat-sealed Mylar sacks reduce headspace and virtually eliminate leaks. Wrap glass jars in padded sleeves and place inside a hard-sided box or a clothing-lined cavity to absorb shock. Add a single layer of tamper-evident tape across lid seams and cut an extra inch of tape over the jar shoulder to secure the seal during handling.
For pastes, oils and marinades, transfer into leakproof travel bottles with locking caps, then place each bottle upright inside a rigid container; pad around bottles with absorbent pads or a folded towel to capture any accidental seepage.
Odor control and labeling for faster screening
Use activated-charcoal odor pouches or food-safe odor absorbers inside the sealed bag to reduce aroma escape. Mylar smell-proof bags provide an additional barrier for highly aromatic blends. Place strongly scented items in the center of checked pieces and surround with neutral-smelling garments to mask residual scent.
Apply waterproof printed labels showing: common name (e.g., “ground coriander”), full ingredient list, net weight in grams and ounces, packing date, country of origin and the statement “for personal use – not for resale.” Include allergy flags such as “may contain nuts.” For international trips add a short translation of the item name in the destination language. Attach a copy of any relevant permit or commercial invoice for shipments exceeding personal-use quantities.
To minimize inspection delays, keep a photographed inventory and original purchase receipts on a phone or in an outer pocket. Present small, clearly labeled containers separately in a clear pouch during security checks so agents can identify contents without opening primary bags. For powders and granular blends likely to draw extra attention, place them in transparent rigid jars labeled with net weight; visibly labeled, well-sealed samples reduce the chance of manual testing and secondary screening.
Bringing fresh herbs, roots and seeds: agricultural quarantine restrictions and permit requirements
Declare all fresh plant material at the first point of entry; most destinations require a phytosanitary certificate and frequently an import permit for seeds, roots, bulbs and live herbs.
Which items trigger quarantine controls
- Live plants, cuttings, seedlings, rooted herbs, bulbs, tubers and rhizomes – treated as high-risk and commonly require import permits.
- Raw seeds: retail-sealed culinary seed packets may be treated differently from seeds intended for sowing; many countries restrict or require permits for sowing material.
- Any item containing soil (potted plants, root systems, soil clinging to bulbs) is almost always prohibited or requires specific treatment and documentation.
- Dried botanical material that contains pests or is uncertified can still be detained; botanical origin and processing method influence admissibility.
Required documents, treatments and timelines
- Phytosanitary certificate – official document issued by the exporting country’s NPPO confirming freedom from quarantine pests; typically issued within 14 days before export and must accompany the consignment or be presented on arrival.
- Import permit – many authorities (USDA APHIS, New Zealand MPI, Australian Department of Agriculture/DAWE, EU national NPPOs) require a permit before shipment; processing time ranges from a few days to several weeks depending on species and destination.
- Pre-export treatments – heat treatment, fumigation, irradiation or hot-water dips are commonly mandated; untreated consignments risk refusal, destruction or mandatory treatment on arrival (fees apply).
- Accurate botanical labeling – include scientific name, quantity, country of origin and treatment details; inspectors match scientific names to permit conditions.
- Inspection and fees – declared material will undergo inspection; expect possible quarantine treatment costs, detention charges or destruction for non-compliance.
Consequences for non-declaration or missing documentation include fines, seizure, mandatory destruction and refusal of entry for the material. For species-specific rulings, consult the destination country’s NPPO or embassy before travel; apply for permits well ahead of planned departure and obtain phytosanitary certificates from the exporter or home NPPO.
