When we use the word "SPICE", it is usually one particuar spice.  Good example is when we use the word "Pepper".  It is one specific pepper type.

When the word "SEASONING" is used, it applies to a combination of different spices to make up that specific blend or can be called, "SEASONING".  So the word "SEASONING" is used.  A good example is when we use the words, "INGREDIENTS: salt, pepper, garlic powder, onion ........" and so on. 

There are specific spices that must be documented for all to see and read.  Those are listed in the INGREDIENTS area of the label on the seasoning jar. 

Here is the list of the "OTHER SPICES" that could possibly be used within our blend of spices:

Allspice, Anise, Basil, Bay Leaves, Caraway Seeds, Cardamon, Celery Seed, Chervil, Cinnamon, Cloves, Corriander, Cumin Seed, Dill Seed, Fennel Seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard Flour, Nutmeg, Oregano, Paprika, Parsley, Rosemary, Saffron, Sage, Savory, Star Anise Seed, Pepper/s: Black, Red, White; Tarragon, Thyme, Tumeric.

The FDA allows seasoning producers to be required to use the name, "... AND OTHER SPICES" to be labeled on the ingredients image on each bottle in place for any/all of these. Only the ones that you need to see/read are well documented on each label.