Vanns Spices in the News


Spicy, Healthy and Ethical: New Kosher Products to Enjoy
Jewish Woman Magazine - October 28, 2013

With Chanukah somehow arriving in November this year, I started thinking about holiday entertaining and baking early on. Even at the Summer Fancy Food Show in Manhattan, I was jotting notes and impressions about terrific kosher products that would make the holidays easier, healthier, more delicious--and often do a little tikkun olam (repair of the world) as well. Here are some of the best from that show

One of the hottest trends this year is specialty salts: flaked and flavored, gathered from seas and rivers or harvested from salt ponds and flats in foothills and mountain ranges. Some are used for cooking and baking; others work best as finishing salts. Many of these artisanal salts are kosher-certified, but often they—and many spices as well—are produced as private-label lines for grocers and retailers. And sometimes that means that the details of kosher-certification may not appear on the private-label products.

Continue reading.

Jewish Woman Magazine

Vanns Spices and SYSPRO
Baltimore, MD - October 29, 2013

Mick Whitlock, Vanns Spices, President provides an overview of how the SYSPRO software helps enhance business and facilitates accurate lot tracking.


Vanns Spices Custom Blend
Baltimore, MD - May 22, 2013

Vanns can make your custom blend seasoning for you. You may find that we can make it less expensively than you can, and it allows you to use your time or labor more effectively. All recipes submitted are kept in strict confidence. We understand the importance of a secret recipe. Chefs and retailers across the nation trust us with their seasoning blends, so can you.

Call us at 800-583-1693 for a non-disclosure agreement and information on our custom blending program


Vanns Spices Ltd. Achieves SQF 2000-Level 2 Certification
Baltimore, MD - March 27, 2012

Vanns Spices Ltd. is pleased to announce that Vanns Spices achieved SQF2000-Level 2 certification with a rating of “Excellent.” The Safe Quality Food (SQF) program is recognized by the Global Food Safety Initiative (GFSI), as well as retailers and foodservice providers around the world, as being one of the most rigorous and credible food safety management systems in the marketplace today.

SQF2000-Level 2 certification

The Safe Quality Food standard is administered by the SQF Institute, a division of the Food Marketing Institute. To become SQF-certified, food manufacturers must follow a comprehensive system of food safety designed by an SQF expert, submit to an annual audit by a SQF auditor and be certified by a licensed certification body.

“I am proud of every member of our company. Only with everyone contributing to this effort were we able to achieve this highest level of food safety.” says Mick Whitlock, President of Vanns Spices Ltd.

Celebrating its 31st year, Vanns Spices Ltd. enjoys a reputation as the go-to resource for the absolute best in spices, spice blends, all natural extracts and product innovation. Starting with the finest raw ingredients, Vanns maintains an encyclopedic range of aromatic, flavorful and functional products to suit every culinary need.

Vanns Spices: Baltimore’s boutique spice company
Baltimore Brew - March 15, 2012

Before its streets were paved, Baltimore was a port city where ships traded international products including spices – a bit of history that lives on today in the form of not one but two major local spice businesses.

Baltimore Brew

Vanns Spices is, if you will, the “David” to McCormick and Co.’s “Goliath.”

Like the biblical David, Vanns stands up very well to the neighboring giant but the company has no interest in giant-slaying. They thrive on their own boutique quality and highly-skilled staff, part of a finely-tuned business plan.

Continue reading.

The Spices of Life
Grocery Headquarters - March 1, 2012

The growing popularity of ethnic cuisine, along with the trend toward healthier eating, has led to increased spice and seasoning sales.

Grocery Headquarters

Whether by necessity or design, cooking has become cool again. Consumers across the country are spending more time in the kitchen trying to recreate restaurant fare or creating new and exciting dishes for their families to enjoy. While there are only so many ways chicken, fish or steak can be cooked, more home chefs are beginning to realize that with the use of spices the possibilities are endless.

Continue reading.

Vanns Spices
Fancy Food Show - October 20, 2011

Adjustable Spice Grinders

Vanns Spices
F & D International - August 7, 2011

One might say Vanns Spices is attuned to growth – both in the products it sells as well as in business. The company was established in 1981 by a Baltimore food enthusiast who enjoyed ethnic cooking. Particularly interested in Indian cuisine, she found these spices and blends hard to come by at the time. She created a Tandoori spice blend that she sold at local farmers’ markets and shops. Fueled by positive customer feedback, she developed a line of other blends that were also made available to local markets.

Food & Drink Magazine

As word of these unique blends spread, the company branched out to offer both raw materials and custom blends for restaurants, retailers and other foodservice demands. “The line grew into offering more than 200 different raw materials and more than 1,000 different blends,” boasts Nick Ciotti, vice president of operations.

Vanns Spices’ product offerings and services have allowed the company to grow into a multimillion-dollar operation that sources spices and herbs both domestically and from the most exotic locales around the world.

Read entire article.

Flavors - Editorial Text From Vanns Spices
For Gourmet News: Holiday Supplement - August 2011

Vanns Spices is proud to introduce our All Natural Extracts and Flavors.

There are plenty of flavors and extracts out in the marketplace, but we we recognized a need for a better performing and a wider selection than typically offered. We wanted to offer the finest product available to deliver the optimum impact to all of your baking and culinary needs. Use to flavor cakes, cookies, ice cream and beverages. These extracts and flavors are suitable for both sweet and savory dishes. Able to withstand the highest heat or the lowest freezer temperature our extracts and flavors will enhance everything you make.

Read press release.

All Natural Extracts and Flavors

(Baltimore, MD - March 4, 2011)
Vanns Spices Ltd., has been named a winner of the seventh annual Progressive Manufacturing 100 Awards, selected by Managing Automation Media, a Thomas Publishing Company, LLC publication.

Vanns, a manufacturer of spices, spice blends, heirloom beans, grains and rice and extracts, was selected a winner in the category “Data & Integration Mastery.”  Based in Baltimore, Maryland, Vanns sells products under the Vanns label, but the majority of the firm’s business is directed at developing and producing private label spice lines for markets, restaurants and web sites.  The company’s effective utilization of SYSPRO ERP software easily enables Vanns to employ the custom-shop type manufacturing necessary to fill numerous spice blends and private label order variations, as well as fully comply with customers that require suppliers to have the ability to do lot tracking. Since its inception in 1978, SYSPRO has been delivering state-of-the-art business solutions to some of the world's leading companies

Read entire press release.

(Baltimore, MD - December 31, 2010)
Vanns Spices: Creating fresh spices and blends since 1981 -- (video)


(Baltimore, MD - May 21, 2010)
Do spices really only keep for six months from, which features an interview of Nick Conti, Vanns Spices V.P. of operations.

"Once the spices are ground, right away there's a sharp drop in their flavor. Spices are filled with volatile oils, which are what give them their flavor and complexity. When you grind them, you release those oils, and they begin to dissipate. In two weeks to a month after grinding, you have the sharpest drop in flavor, a rapid loss of those oils. But then it plateaus, losing its flavor at a more gradual rate. For the next few months, they're pretty much the same, but by six months, you've really lost their complexity. It's not just about potency and strength -- for that, you can just add more of the faded spice. But you can't ever get back the complexity. Black pepper from a year ago might still smell like pepper, but it won't smell like orange and clove, the interesting aromas that a really fresh pepper has. After six months, it's still totally usable, but it's just a matter of what you want out of it."


(Baltimore, MD - May 3, 2010)
Vanns Spices in now importing a superb, deep red, Kashmiri saffron which is available on our website.

Saffron is composed of the dried stigmas of a fall blooming crocus and has the distinction of being the most expensive spice in the world. Saffron must be hand picked, and requires over 5,000 stigmas to equal an ounce. Vanns is now importing a superb Kashmiri saffron. The color is deep red and the fragrance superior. It is important to buy the saffron threads, not ground saffron, which is easily and often adulterated. These threads should be broken up and infused in hot liquid giving even color and flavor to the recipe. Saffron is widely known as the necessary ingredient in paella, bouillabaisse, and rice dishes.

Kashmiri Saffron

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