Chives
Chives suppliers and sourcing guide
Chives are the hollow green leaves of Allium schoenoprasum, a perennial in the onion family. For ingredient use they are harvested, washed, cut into rings and dried by air drying or freeze-drying, which keeps more of the green color and mild onion flavor. Brands use dried chives in dips, sour cream and ranch seasonings, soups, potato products, crackers and herb blends.
- Also known as
- Allium schoenoprasum · Dried chives · Freeze-dried chives
- Facts checked
- November 2026
Forms and grades of chives
Suppliers sell different products under the same name. Specify the one you need.
Freeze-dried
Freeze-dried cut chives with good color and rehydration, the premium form for dips and soups.
Air-dried
Hot-air dried cut chives, lower in cost with darker color.
Cut sizes
Rings from about 1 to 5 mm, chosen for visibility in the finished product.
Organic
Certified organic chives, mostly from European growers.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Moisture
- Moisture by loss on drying; freeze-dried chives are hygroscopic and need tight limits.
- Color
- Visual or instrumental color against a standard, since browning signals heat damage or age.
- Particle size
- Sieve analysis against the stated cut size.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli, Salmonella and Listeria; dried vegetables are often specified for ready-to-eat use.
- Pesticide residues
- Multi-residue screen by LC-MS/MS and GC-MS/MS.
- Extraneous matter
- Stems, foreign seeds, insect fragments and other extraneous matter by visual and filth testing (for example AOAC or ASTA methods).
Storage, lots and expiry
Storage and shelf life
Store dried chives sealed in moisture-barrier, light-blocking packaging in a cool, dry place; they absorb moisture quickly and lose color in light. Shelf life is set by the supplier's specification, and moisture, color and micro are the usual retests.
Lots and expiry dates
Record drying method, cut size and origin for each lot and check color on arrival. Freeze-dried and air-dried lots behave differently in rehydration, so do not mix them in one product without testing.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists chives (Allium schoenoprasum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists chives (Allium schoenoprasum) with the technical effects flavor enhancer and flavoring agent or adjuvant, citing 21 CFR 182.10.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Chives suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking chives suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell chives? Request a listingFrequently asked questions
What forms of chives can brands buy?
Common forms include freeze-dried, air-dried, cut sizes and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for chives include?
Expect moisture, color, particle size, microbiology, pesticide residues and extraneous matter, each with its method, specification and result for that lot.
How should chives be stored?
Store dried chives sealed in moisture-barrier, light-blocking packaging in a cool, dry place; they absorb moisture quickly and lose color in light. Shelf life is set by the supplier's specification, and moisture, color and micro are the usual retests.
What is the regulatory status of chives?
21 CFR 182.10 lists chives (Allium schoenoprasum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Substances Added to Food inventory lists chives (Allium schoenoprasum) with the technical effects flavor enhancer and flavoring agent or adjuvant, citing 21 CFR 182.10.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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