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Curry Powder


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11 replies to this topic

#1 Dyang

 
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Posted 17 July 2006 - 02:06 PM

A can of curry powder I just bought has:

cumin seeds
fennel seeds
chilli
star anise seeds
coriander seeds
cinnamon
turmeric
mustard seeds
peanuts
white pepper
poppy seeds


Does it contain any gluten? I don't see any wheat, rye, barley or oat.

A site that I visited says one should be very careful about curry powder. Is it because it may contain other things that have gluten?
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#2 queenofhearts

 
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Posted 17 July 2006 - 02:14 PM

The ingredients you list are fine, but some curry powders (especially the cheap ones) have starch as an extender or something, hence the warning. Enjoy your curry!

Leah
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The Queen of Hearts,
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All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#3 gabby

 
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Posted 17 July 2006 - 04:12 PM

In Canada, sometimes white and black pepper can contain gluten. Not sure about the US
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#4 psawyer

 
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Posted 17 July 2006 - 06:04 PM

According to the Canadian Celiac Association, black and white pepper are gluten free. This refers to pepper purchased as such, or present as an ingredient in another food.

The supposed risk comes from the claim that some restaurants add flour to the pepper in the shakers on the table to prevent sticking. I have heard that story, but don't know if there is any truth to it.
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
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#5 lovegrov

 
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Posted 17 July 2006 - 06:24 PM

No white or black pepper that I know of has gluten. What brand is the curry (sounds like it should be fine)?

richard
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#6 queenofhearts

 
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Posted 17 July 2006 - 06:29 PM

According to the Canadian Celiac Association, black and white pepper are gluten free. This refers to pepper purchased as such, or present as an ingredient in another food.

The supposed risk comes from the claim that some restaurants add flour to the pepper in the shakers on the table to prevent sticking. I have heard that story, but don't know if there is any truth to it.

That's a new one-- but in my family, growing up in steamy North Carolina with no air conditioning, we always put a few grains of rice in the saltshaker to absorb the moisture & keep the salt from caking. Flour doesn't sound very practical to me as it would have the same issues of getting sticky & clogging the shaker... but I guess you never know.

Leah
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The Queen of Hearts,
She made some tarts
All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#7 angel_jd1

 
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Posted 17 July 2006 - 06:33 PM

That's a new one-- but in my family, growing up in steamy North Carolina with no air conditioning, we always put a few grains of rice in the saltshaker to absorb the moisture & keep the salt from caking. Flour doesn't sound very practical to me as it would have the same issues of getting sticky & clogging the shaker... but I guess you never know.

Leah


I've heard of the rice. I have also seen a saltine cracker in the shakers in some of the mom and pop cafe's. Always have to be on our toes ;)

-Jessica :rolleyes:
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#8 gabby

 
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Posted 19 July 2006 - 05:50 AM

According to the Canadian Food Labelling Authority website, spices (including pepper) may contain wheat and therefore may contain gluten.

http://www.hc-sc.gc....heat-ble_e.html

Quoted from the site:

Possible sources of wheat

Note: Avoid all food and products that contain wheat in the ingredient list, e.g., wheat germ.

Baked goods and baking mixes, e.g., breads, cakes, cookies, doughnuts, muffins
Baking powder, flour, icing sugar
Battered/fried foods
Bread crumbs, cereals, crackers
Canned soups, e.g., “thickened” soups, gravy mixes
Coffee substitutes made from cereal
Cross-contamination, e.g., containers, food in deep fryers, utensils
Ethnic foods
Falafel
Gelatinized starch, modified starch, modified food starch
Hydrolyzed wheat protein
Ice cream
Meat, fish and poultry binders and fillers, e.g., deli meats, hot dogs, surimi (used to make imitation crab/lobster meat)
Natural flavouring (from malt, wheat)
Pasta
Pie fillings
Prepared ketchup, mustard
Salad dressings
Sauces, e.g., chutney, soy sauce
Seasonings, spices, e.g., paprika, black pepper
Snack foods, e.g., candy, chocolate bars



They go on to suggest calling the manufacturer.

Hope this helps.
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#9 queenofhearts

 
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Posted 19 July 2006 - 05:53 AM

I've heard of the rice. I have also seen a saltine cracker in the shakers in some of the mom and pop cafe's. Always have to be on our toes ;)

-Jessica :rolleyes:

Oho-- now that makes a little more sense. Maybe that's how the flour gets in. Jeez, I never thought to check for crackers in the shakers-- it's enough to drive you crackers!

Leah
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The Queen of Hearts,
She made some tarts
All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#10 psawyer

 
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Posted 19 July 2006 - 08:01 PM

The Canadian Government site relates what is legally permitted to happen (i.e., "possible"). The findings of the Canadian Celiac Association are based on investigation into what actually is present in food. Just because the law permits something does not mean it happens. According to the research by the CCA's experts, all pepper sold in Canada, whether at retail or in bulk, contains only 100% pure pepper. That's good enough for me.
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Peter
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator

#11 roxanne40

 
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Posted 20 July 2006 - 08:42 PM

A can of curry powder I just bought has:

cumin seeds
fennel seeds
chilli
star anise seeds
coriander seeds
cinnamon
turmeric
mustard seeds
peanuts
white pepper
poppy seeds
Does it contain any gluten? I don't see any wheat, rye, barley or oat.

A site that I visited says one should be very careful about curry powder. Is it because it may contain other things that have gluten?



I cook with all of the spices you have mentioned (except white pepper and star anise seeds) at least three or four times/week and have no reaction. I use them with the belief that they are gluten free and have never had a problem. Combined with the two ingredients that I don't know, I'm not sure. Individually, they are very flavorful. You could actually buy ingredients individually and make your own curry powder. Good luck.
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#12 Felidae

 
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Posted 22 July 2006 - 10:38 AM

No white or black pepper that I know of has gluten. What brand is the curry (sounds like it should be fine)?

richard

Some cheap brands (no name brands) are processed on the same lines as wheat products, so they have a cc disclaimer on the package.
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First cousin dx'd with Celiac Disease
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Gluten-free since June 2005
Dx with IBS February 2005
Blood tests both negative (or inconclusive?) for celiac (in 2002 and 2004)




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