Labeling the jar
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Spice labeling has one rule that catches almost every new producer, and it exists because three of a common spices are legally two things at once.
The rule nobody knows
Paprika, turmeric and saffron are colors as well as spices. Where they are used in a product, they must be declared as "spice and coloring" unless they are declared by their own common or usual name.
So naming them outright is not merely good practice, it is the thing that keeps you out of the clause. A blend listing "paprika" is fine. A blend listing "spices" while containing paprika is not.
This is a missed requirement in the category and it is one sentence.
What every jar must carry
A statement of identity, a net quantity of contents on the principal display panel, an ingredient list where there is more than one ingredient, and the name and place of business of the manufacturer, packer or distributor. Allergen declaration where any is present.
The net quantity is a weight for spice, not a volume, and it belongs on the front panel rather than tucked around the side.
Ingredient naming in a blend
Descending order of predominance by weight. Spice, natural flavor and artificial flavor may be declared collectively as "spice", "natural flavor" or "artificial flavor", which is a genuine convenience and the reason the color rule above exists as an exception to it.
The practical position: name your components. The collective terms protect a formula, and for a small maker the formula is rarely the asset the transparency is.
Where the claims get you
Organic is a certification, not an adjective, and it is unavailable if the material was treated with ethylene oxide. Irradiated ingredients carry disclosure obligations. "Fresh ground" invites a question about when.
Every one of those is decided by information the supplier holds and you do not, unless you asked. Which is why treatment method belongs in the purchase conversation rather than the label design conversation.