Rubs, the obvious second product
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A rub is the natural extension of a spice range: it uses what you already buy, it cannot be price-compared, and it carries margin a single spice cannot.
Why rubs work
They are yours. A customer comparing your cumin to a supermarket's is comparing a commodity; a customer looking at your rub has nothing to compare it to. That removes the price conversation entirely.
They also use your existing inventory, which means a new product without a new supplier relationship or a new minimum order.
What changes in the formula
Salt and sugar usually enter, and they change the physics. Both are crystalline and dense, while herbs are light and leafy, and that difference is precisely what drives segregation.
The measured case is stark: sugar and salt blend to very good uniformity at any mixing time, paprika and salt mix well, and oregano and salt are markedly worse. A rub combining dried leaf with salt is the hard case, not the easy one.
Sugar also cakes readily, which raises the moisture stakes: a rub is more sensitive to a humid packing room than a straight ground spice.
Packaging is different
A rub is used by the spoonful rather than the shake, so a sifter aperture sized for ground pepper is wrong. A wider opening or a dual-flap closure with a spoon side is the usual answer.
Portion size goes up too. A rub is applied generously, so the jar that holds a sensible quantity of ground cinnamon holds an annoying quantity of rub.
Where they go wrong
Segregation, almost always. The customer opens a jar and the top is leaf and the bottom is salt, and they describe it as the jar being inconsistent.
The fix is upstream: bring particle sizes closer before mixing, avoid free-fall transfers, fill close to the mixing step, and do not store finished rub in bulk for weeks before jarring. Every handling step is an opportunity for it to come apart.