Gluten-free at STAY SPICED !

– two clear categories

"Are your spices gluten-free?" To ensure your peace of mind, we make it clear: We clearly label which products meet the legal gluten-free standard – and which do not due to their natural raw materials.

1. "gluten-free according to law" These products contain less than 20 mg of gluten per kilogram. This is the legal limit defined in the EU (Regulation No. 828/2014) – the same one behind the crossed-out ear of wheat symbol and considered safe for people with celiac disease. We do not add gluten-containing ingredients and verify the value through regular analyses. You can rely on this.

2. "may contain traces of gluten" Some spices are natural products with a raw material-related residual risk: With seeds such as caraway or coriander, a single foreign grain from the field or during transport may be present, which cannot be reliably excluded. We honestly label such products – and advise people with celiac disease against them.

All the essential information at a glance

Why does gluten-free separate into two categories?

Because a gluten-free promise is only worth something if it is reliable. Instead of putting a soft "actually yes" over everything, we clearly state what is safe and what is not. This is the basis you should be able to rely on when cooking.

What does Stay Spiced ! do to achieve this?

Certified management system (ISO 22000 / FSSC 22000), documented allergen management, cleaning and production plans to avoid cross-contamination, regular gluten analyses of raw materials and finished mixtures.

What can you check yourself?

Cereals containing gluten (wheat, rye, barley, oats, spelt) must be listed in bold in the ingredients list.

What does gluten-free mean?

Gluten-free means that a food contains no gluten or only a very small amount of it. Gluten is a naturally occurring sticky protein found in certain cereals such as wheat, spelt, rye, barley, green spelt, einkorn, emmer, and khorasan wheat.

A gluten-free diet is particularly important for people with celiac disease, gluten intolerance, or wheat sensitivity. In the EU, a product can be labeled gluten-free if it contains less than 20 mg of gluten per kilogram.

Many natural foods are naturally gluten-free – these include rice, corn, potatoes, legumes, fruit, vegetables, eggs, dairy products, as well as unprocessed meat and fish. Pure spices and herbs are also generally gluten-free. However, with spice blends, the ingredient list should always be checked, as individual ingredients or possible traces can play a role.