Is McCormick Organic Smoked Paprika Gluten Free?

November 12, 2025 •

3 min read

According to McCormick's official company statement, all of their single-ingredient spices, including their organic smoked paprika, are formulated without gluten. However, for individuals with celiac disease or severe gluten sensitivities, understanding the risk of cross-contamination in shared facilities is crucial for maintaining a safe diet.

Quick Summary

Pure spices are naturally gluten-free, but contamination can occur during processing. While McCormick states its single-ingredient spices are gluten-free, the brand also acknowledges using shared equipment. Celiac patients should seek certified gluten-free products for maximum safety.

Key Points

McCormick’s Policy: All McCormick single-ingredient spices, including organic smoked paprika, are formulated without gluten, and the company pledges to list any gluten-containing ingredients clearly.
Cross-Contamination Risk: Despite formulation, McCormick uses shared manufacturing equipment, which poses a cross-contamination risk for individuals with celiac disease.
Certification is Key: Third-party certified gluten-free products (e.g., GFCO certified) offer the highest level of safety by meeting stricter standards and undergoing facility audits.
Organic is Not a Substitute for GF: The 'Organic' label does not certify a product as gluten-free; it pertains to agricultural practices, and cross-contamination can still occur.
Safe Buying Practices: The safest route involves checking for third-party certification, contacting the manufacturer for clarification on protocols, or making your own blends with certified single-ingredient spices.
Labeling Matters: Look for a specific 'Certified Gluten-Free' logo on the packaging, not just a manufacturer's declaration, for maximum assurance.

McCormick's Stance on Gluten in Spices

McCormick, a trusted name in spices, takes a strong position on gluten labeling. The company clearly states that all of its single-ingredient spices and extracts are formulated without gluten. Furthermore, they guarantee that any ingredient containing gluten, such as wheat, barley, or rye, will be clearly listed in the ingredient statement on the product's label. This policy extends to their organic smoked paprika, which is derived solely from smoked pimiento peppers.

McCormick's labeling policy also includes specific details regarding wheat derivatives. If an ingredient like maltodextrin is sourced from wheat, it will be explicitly labeled as "Maltodextrin (WHEAT)". They also state that they will never hide allergens, including gluten, under the general terms "spices" or "natural flavors". This transparency is a valuable resource for consumers navigating gluten-free diets.

The Cross-Contamination Conundrum

While McCormick's commitment to labeling is reassuring, it's important to understand the concept of cross-contamination, especially for those with celiac disease. Pure spices like paprika are naturally gluten-free. However, gluten can be introduced during processing and packaging in facilities that also handle gluten-containing products.

McCormick acknowledges that they use shared equipment for both gluten and non-gluten-containing products. While they follow good manufacturing practices and implement sanitation programs, some experts and highly sensitive individuals still recommend seeking third-party certified gluten-free products for the highest level of safety.

Why Certification Matters

Higher Standards: Third-party certifications, such as from the Gluten-Free Certification Organization (GFCO), often test products to stricter standards than the FDA's minimum requirement of under 20 ppm of gluten. GFCO-certified products are typically tested to levels below 10 ppm, and some brands even target 5 ppm.
Facility Audits: Certification programs require annual audits of manufacturing facilities to ensure strict protocols are followed to minimize cross-contamination risks.
Guaranteed Safety: For those with a medically diagnosed gluten intolerance, certified products provide the highest assurance of safety, as opposed to relying solely on a manufacturer's declaration.

The Difference Between 'Organic' and 'Gluten-Free'

It is a common misconception that organic automatically means gluten-free. While organic brands often use fewer fillers, the certification itself does not guarantee a product is gluten-free. In fact, studies have shown that some organic spices can still test positive for gluten due to cross-contamination. This is a critical distinction for anyone managing a gluten-free diet.

Comparison of Spice Purity Certifications


Certification	What it Addresses	Does it Address Gluten?	Reliability for Celiacs
USDA Organic	No pesticides, non-GMO, humane animal treatment, sustainable practices	No (Doesn't test for gluten)	Low (Doesn't guarantee no cross-contamination)
Manufacturer 'Gluten-Free' Claim	Product formulated without gluten-containing ingredients; meets FDA <20 ppm standard	Yes (Meets FDA standard)	Moderate (Risk of cross-contamination in shared facilities)
Third-Party 'Certified Gluten-Free' (e.g., GFCO)	Product tested and verified by an independent organization to strict standards (<10 ppm)	Yes (Meets high standard)	High (Guaranteed low-risk product)

Making the Safest Choice for Your Kitchen

For maximum safety, especially for those with celiac disease, consider these steps:

Read the Label: Always check the ingredient statement and look for specific gluten-free certification marks, like the GFCO logo.
Contact the Manufacturer: If the label lacks clarity, reach out to McCormick's customer service to ask about their specific product's handling procedures and testing protocols.
Choose Certified: Consider opting for brands that offer third-party certified gluten-free spices for ultimate peace of mind.
DIY Blends: Create your own spice blends using certified single-ingredient spices to have complete control over what goes into your food.

Conclusion: Navigating McCormick's Offerings Safely

While McCormick's organic smoked paprika is formulated without gluten-containing ingredients, the potential for cross-contamination in shared facilities remains a concern for individuals with celiac disease or high gluten sensitivity. The company is transparent in its labeling, stating that any gluten-containing components would be clearly listed. However, the crucial distinction lies between a manufacturer's claim and a third-party certification. For the safest option, consumers are advised to look for products bearing an official 'Certified Gluten-Free' logo, such as that from GFCO, which indicates stricter testing and facility standards. By understanding the nuances of gluten-free labeling and potential cross-contamination risks, consumers can make an informed choice to protect their health while enjoying the bold flavor of smoked paprika. https://www.mccormick.com/products/mccormick-smoked-paprika-1-75-oz

Frequently Asked Questions

While McCormick states their organic smoked paprika is made without gluten, they use shared equipment, posing a cross-contamination risk for celiacs. The safest choice is to buy paprika with a third-party 'Certified Gluten-Free' label, like those from GFCO, which ensures stricter testing.

No, the organic certification only addresses agricultural practices and does not guarantee a product is free of gluten. Cross-contamination can still occur during processing and packaging in facilities that handle other products.

McCormick's policy is to declare all gluten-containing ingredients, including wheat, barley, and rye, clearly in the ingredient statement on the product label. They state they will not hide gluten under 'spices' or 'natural flavors'.

A manufacturer's 'gluten-free' claim meets the FDA standard of under 20 ppm, but a third-party certification from an organization like GFCO signifies that the product has been independently tested to stricter standards, often below 10 ppm, and is subject to facility audits.

According to McCormick, all their single-ingredient spices, including paprika, are formulated without gluten. However, due to the use of shared processing lines, cross-contamination is a possibility for individuals with high sensitivity or celiac disease.

To prevent cross-contamination, use certified gluten-free products, store them separately from non-certified spices, use dedicated utensils for gluten-free cooking, and avoid bulk spice bins.

Several brands maintain strict gluten-free protocols and offer certified options, including Simply Organic, Frontier Co-op, and Penzeys Spices. These are good alternatives to consider for extra caution.