Gluten Free Watchdog Special Report: Gluten Contamination of SpicesTricia Thompson
Gluten Free Watchdog tested brands of domestically processed spices that appear to be the most widely used by the gluten-free community based on inquiries made to subscribers of Gluten Free Watchdog.
Gluten Free Watchdog focused primarily on testing the spices that tested at or above 20 ppm in the Canadian survey. These spices (all ground) are clove, coriander, cumin, fenugreek, mace, sage, thyme, and white pepper. Gluten Free Watchdog also tested leaf basil (dried), garlic powder, curry powder, and Italian seasoning containing only leaf spices (dried). In addition we tested pepper packets collected from the lunches served at the International Celiac Disease Symposium. It was the expectation of Gluten Free Watchdog that all domestically processed spices would test gluten-free.
Spices were purchased at retail establishments, including online merchants and sent unopened to the food testing facility Bia Diagnostics in Burlington, Vermont. Spices were tested in duplicate (2 extractions) using the Ridascreen Gliadin R7001 assay and various extraction solutions. The official results used the cocktail extraction R7006. Results comparing a variety of extraction solutions are provided further on in this document beginning on…
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