Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Need A Quick Answer About Mccormick Spices

Gentleheart

Recommended Posts

Gentleheart Enthusiast
Gentleheart
Posted

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.......

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Michi8 Contributor
Michi8
Posted

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 Mentor
Lisa
Posted

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 Collaborator
happygirl
Posted

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 Enthusiast
Gentleheart
Posted
  • Author

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 Enthusiast
Felidae
Posted

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 Enthusiast
Gentleheart
Posted
  • Author

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. <_<

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

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 Enthusiast
larry mac
Posted
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 Enthusiast
Gentleheart
Posted
  • Author

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

kbabe1968 Enthusiast
kbabe1968
Posted

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 :D

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

JayT Rookie
JayT
Posted

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,

  • 4 years later...
awwashburn Newbie
awwashburn
Posted

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 Grand Master
kareng
Posted

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

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 Proficient
psawyer
Posted

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 Mentor
Lisa
Posted

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! B)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.