Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Mccormick Canada (clubhouse) Spice Combinations


solittletime

Recommended Posts

solittletime Newbie

Thank you for contacting us regarding our Club House One Step Tex Mex Seasoning, 136 g, Club House One Step Roasted Garlic and Peppers Seasoning, 144g, and our Club House One Step Italiano Seasoning, 123 g. These products do not contain any gluten based ingredients in their formula. All common allergens (we include gluten as a common allergen) would always be identified in the ingredient declaration on any McCormick or Club House product.

At McCormick Canada, ingredients are declared on the ingredient statement of each product label. On products such as pure spices and herbs, which do not contain allergenic ingredients, you will not find an ingredient statement. The only ingredient present is the original spice or herb to which nothing else has been added. Unfortunately, a list of gluten free products is not available. In regards to gluten, we do have wheat ingredients in our facility. Please be assured we follow good manufacturing practices in our facilities and make all efforts to reduce the opportunity of cross-contamination. The complete range of McCormick Gourmet spices and herbs (in the glass bottle with green label) are gluten free. This range of products is also filled on a line where no other gluten containing products are processed.

In regards to the Hydrolyzed Wheat Protein: To make "meaty" flavours, protein sources such as wheat, soy and corn are treated with acid under heat and pressure to break down the protein to its component amino acids.

The meat-y flavour is determined by the protein source and the total reaction time as to whether chicken-y or beef-y notes are made.

The break-down process is called "hydrolysis" and for ingredient declaration purposes the protein source is identified such as "hydrolyzed wheat protein". When acid is used in the reaction, the complete wheat protein is broken down to its component amino acids such that there is no complete gluten remaining that would affect a Celiac patient.

If you have questions regarding any of our products, please do not hesitate to contact me via email or call our toll free number, 1-800-265-2600.

Sincerely,

Anna Pytka

Consumer Affairs Specialist

McCormick Canada

www.clubhouse-canada.com

Ref # 71466


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



Celiac.com Sponsor (A8-M):



irish daveyboy Community Regular
***All common allergens (we include gluten as a common allergen) would always be identified in the ingredient declaration on any McCormick or Club House product.

At McCormick Canada, ingredients are declared on the ingredient statement of each product label. On products such as pure spices and herbs, which do not contain allergenic ingredients, you will not find an ingredient statement.***

Hi 'solittletime'

Thank you for posting, I just adore 'Clubhouse Spicy Pepper - Medley'.

.

I live In Ireland but regularlly visit Canada for Christmas and New Year, and the one thing I must bring back to Ireland each Visit is about 12 jars of Clubhouse Spicy Pepper - Medley.

.

To me it's such a versatile spice that I wouldn't be without it.

.

I use it mainly on pork chops, scoring the surface and sprinkling and rubbing in to the score marks

.

Put it in a pan on high heat to sear and then turn to the lowest and cover with a heavy lid,

turn at intervals until completely cooked through (longer than normal 20 mins).

.

The pork just melts in your mouth and it's not dry and those wonderful spices....WOW.

.

I've been known to put it on steak, fish, lamb and sprinkled it over mashed (creamed) potato.the possibilities are endless !!!.

.

Best Regards,

David

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - BoiseNic posted a topic in Dermatitis Herpetiformis
      0

      Skinesa

    2. - Wheatwacked replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Gluten free vitamins

    3. - trents replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Gluten free vitamins

    4. - llisa replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Gluten free vitamins

    5. - trents replied to llisa's topic in Gluten-Free Foods, Products, Shopping & Medications
      20

      Gluten free vitamins


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,238
    • Most Online (within 30 mins)
      7,748

    Christi Brown
    Newest Member
    Christi Brown
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • BoiseNic
      Anyone try this? No matter what the brand, probiotics have ALWAYS made me break out bad. I am hesitant to try this simply for that fact, but I ordered a 3 month supply. Any input would be appreciated. Wish me luck.
    • Wheatwacked
      @llisa, I am curious to know how much vitamin D you are taking and what is your plasma level in nmol/L or ng/ml what the doctor's target 25(OH)D is. Hopefully with the gluten free diet you'll be able to feel better.
    • trents
      Yes, but if you had been avoiding bread because of the stricture, that might explain the negative result of the previous celiac antibody test.
    • llisa
      Hashimoto diagnosed over 20 years ago after my daughter was diagnosed and told me to get checked due to similar symptoms. Diabetes diagnosed same time. Exocrine pancreatic insufficiency this past summer. Celiac last Wednesday. Have been having the digestive issues for a couple of years, several doctors--thought we had it solved with the Creon. Then symptoms got worse. I have a theory about that. I have a stricture in my esophagus that has to be dilated every 6-8 months. When it is tight, I have trouble swallowing. Bread is one of the harder things to swallow, so I avoid it. Had the stricture stretched end of October and started eating bread again. That's about when the diarrhea, bloating, gas, and pain started getting worse. Went in for another upper endoscopy and dilation of stricture last week. (It had been so tight this time, he scheduled a second dilation one month after the first.)  I told him how miserable I'd been, and he did the small intestine biopsy. I know they did the blood test for celiac about a year or more ago trying to find source of my problems,  and it was negative.
    • trents
      Diabetes and Hashimoto's as well, huh? You are the epitome of the autoimmune cascade effect. That is, once you get one autoimmune condition you tend to develop others. But I am curious. In the sequence of these several autoimmune diagnoses, where did the celiac diagnosis come? You certainly have a lot of health issues to juggle.
×
×
  • Create New...