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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
    2. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      21

      Insomnia help

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep. One of my relatives is an insomniac and I am sure that is part of the problem. Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read,...
    3. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      It could be a fructan intolerance? How do you do with dates? https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    4. Lkg5
      - Lkg5 replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Unexpected gluten exposure risk from cultivated mushrooms

      Thank’s for addressing the issue of mushrooms. I was under the impression that only wild mushrooms were gluten-free. Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative. In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken. Major mistake!
    5. catnapt
      - catnapt posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      my IGG is 815 IGA 203 but tTG-Iga is <0.4!!!!!!!!!!!!! oh my god- 13 days of agony and the test is negative? I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has I am...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
×
×
  • 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.