Need A Quick Answer About Mccormick Spices

[Gentleheart]

Hubby just got back from the store with McCormick chili powder that I was planning to use for supper. I was surprised to find other ingredients in it. "Chili Pepper, Spices, Salt Silicon Dioxide (added to make free flowing) and garlic."

Before I ruin my chili, does anyone know if this would be OK for gluten, dairy, corn and soy free diets??? My main concern is the "spices". I have also been avoiding garlic, but will probably risk that if everything else is OK. Anybody have reactions from this particular product? Sure wish they would have left it alone!

Need a quick answer. Thanks so much.......

[Michi8]

These are their chili powder ingredients as listed on their website:

Ingredients

CHILI PEPPER, CUMIN, OREGANO, SALT, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), AND GARLIC.

Don't know why it's different than listed on your bottle...maybe "spices" does mean cumin and oregano?

Michelle

[Lisa]

McCormick will list if wheat is included. I always feel comfortable with McCormicks when I read the ingrediences. You should be good to go.

[happygirl]

Your main concern in terms of this would be the corn.

Iodized salt can have corn in it (the salt doesn't say either way, so I don't know)

[Gentleheart]

Thanks so much, guys! Really appreciate the quick replies. Boy, I don't know how particular to be here. I am pretty sensitive to corn and I'm not sure about garlic. Maybe I will have to divide out my chili and play it safe. I sure am tired of having to do that and usually try to have as many meals that we ALL can eat as I can. I never imagined that plain old chili powder would be anything but. I'll know next time.

Thanks, again......

[Felidae]

It may be safer for you because of other intolerances to make your own chili powder from the single McCormick spices. I'm sure you could find many spice "recipes" on google.

[Gentleheart]

I thought that's what we were buying. The container label just says CHILI POWDER, but the ingredients label says something else. Totally unnecessary, in my humble opinion.

[tarnalberry]

but chili powder IS a combination of those ingredients, so it makes sense that you'd see that (though I usually get Spice Hunter, and they don't use an anticaking agent - sometimes, it cakes, then I shake it up to break up the chunks).

[larry mac]

but chili powder IS a combination of those ingredients....

gh,

tb stated a fact. Chili Powder is not just ground pepper powder (although it contains it). Chili Powder is a combination of different ingredients used in making chili (the soup or dish). There are many different formulations, but most contain ground peppers, cumin (also called comino), garlic, and other spices such as oregano. It's mostly the cumin that gives it that distinctive smell. And the term "chili pepper" is kind of a generic word for whatever kind of pepper they want to use, I think New Mexico red peppers may be the most common. In any case, they don't usually specify the exact pepper they use.

best regards, lm

[Gentleheart]

Didn't know that. Thanks for the info. Learned something new today.

[kbabe1968]

Yes....living the southwest....you need to learn the difference between ChilI powder and chilE (pronounced cheeelay) powder. Chilli is just a mixutre of spices used to make, well, chili. Chile powder is actually ground red chile peppers. (not cayenne, like red pepper is). And believe you me, you do NOT want to confuse the two! LOL!!!! If you were to use the equivalent of chile powder in chili....oh it would hurt....going in and coming out! LOL

My favorite Chili blend is New Mexico Chili powder. MMMMMM.

[JayT]

I agree with the above! I think McCormick is safe. If you have any doubts I would advise contacting the spice company and asking for a list of spices which are "gluten free".

Good luck,

[awwashburn]

McCormick will list if wheat is included. I always feel comfortable with McCormicks when I read the ingrediences. You should be good to go.

I moved to New Zealand a few years ago, began to react to gluten, and became gluten free. The labeling laws here are wonderful and it is very hard to make a mistake. However, I still have all my spices from the U.S. and I have no idea what the labeling was/is like there. I'm wondering 1. should I throw out all my spices from the USA (all purchased between 5-10 years ago) and 2. When I visit the U.S. in a few weeks, can I trust the labels to tell me if a product has gluten?

The majority of the spices I have that I'm wondering about are powder from McCormicks. There are also a few from Durkee and Goya Adobo.

Any advice would be much appreciated! Audrey Washburn

[kareng]

The info on this thread is old, even ancient in the gluten-free labelling world.

McCormick lists what is in the spices and its usually just spices. 5-10 year old spices probably aren't very flavorful anymore. You might start replacing them as you use them. I know I have some I won't replace because I used the once and didn't like the recipe.

In the US, they must label wheat clearly. The only places I have seen wheat in spices is a spice mix - like a taco seasoning. Most of those don't have it but a few do.

[psawyer]

In both the US and Canada, nothing derived from a grain can ever be labeled as a "spice." McCormick single-ingredient spices are all gluten-free. Read the ingredients carefully on things like curry powder or chili powder, as they have multiple ingredients.

Wheat must be explicitly declared in all packaged food products, although the rules were different ten years ago.

"Seasonings" can hide barley, even today. Ten years ago, there could also be hidden wheat, but not anymore.

And, yes, this is an old topic and some information may be out-of-date.

[Lisa]

I would follow the suggestions - pitch the old.

And not because they may contain gluten (most likely they do not), but with a compromised menu, fresh spices are paramount!

EAT WELL, quality should not be compromised!