Which spice has gluten? Identifying hidden sources in your pantry

November 10, 2025 •

3 min read

According to Canadian Food Inspection Agency testing, nearly 20% of spice samples tested in 2017-18 contained gluten, even when not listed as an ingredient. This surprising fact highlights why it's crucial to understand which spice has gluten and how cross-contamination can affect your seasonings.

Quick Summary

Pure, single-ingredient spices are naturally gluten-free, but pre-made blends often contain gluten additives or suffer from cross-contamination. Label reading and choosing certified brands are essential for avoiding hidden gluten.

Key Points

Pure Spices are Naturally Gluten-Free: Single-ingredient spices like cumin, turmeric, and paprika do not contain gluten inherently.
Blends are High-Risk: Pre-made spice blends and seasonings often use wheat-based fillers, binders, or anti-caking agents that contain gluten.
Cross-Contamination is a Major Threat: Spices can become contaminated if processed on shared equipment with gluten-containing products.
Avoid Bulk Bins: Bulk spices are highly susceptible to cross-contamination from shared utensils and proximity to other products.
Look for Certification: The safest option is to choose products with a 'Certified Gluten-Free' logo from trusted organizations.
Make Your Own Blends: To control ingredients completely, create your own seasoning mixes using certified single-ingredient spices.

Do Pure Spices Contain Gluten?

At its core, a pure, single-ingredient spice does not contain gluten. For instance, a whole cumin seed, a turmeric root, or a cinnamon stick are all naturally gluten-free. Gluten is a protein found in wheat, barley, and rye, and these plants are not related to pure spices. Therefore, if you are using whole spices and grinding them yourself, the risk of contamination is extremely low, provided your equipment is clean.

The Real Culprits: Seasoning Blends and Cross-Contamination

The danger arises in how spices are processed, packaged, and blended. This can introduce gluten in two primary ways: intentional additives and accidental cross-contamination.

Intentional Additives

Manufacturers sometimes add gluten-containing ingredients to spice blends for various purposes, such as:

Anti-caking agents: Preventing clumps by using wheat-based starches.
Fillers: Bulking up a product with less expensive ingredients, like wheat flour.
Flavor enhancers: Adding ingredients like barley malt.
Binders: Using wheat flour or breadcrumbs in mixes, like curry powder.

Some of the most common seasoning blends to watch out for include:

Taco seasoning
Cajun seasoning
Poultry seasoning
Curry powder
Bouillon cubes and granules
Seasoned salt
Monosodium glutamate (MSG)

Accidental Cross-Contamination

This is a major concern, particularly for those with celiac disease or high gluten sensitivity, where even trace amounts can cause a reaction. Contamination can occur at multiple points in the supply chain:

Processing facilities: If spices are ground or packaged on shared equipment that also handles gluten-containing grains, airborne flour particles can contaminate the product.
Bulk bins: Spices sold in open bulk bins at stores are high-risk, as shoppers might use the same scoop for gluten and non-gluten items.
Home kitchens: Shared utensils, countertops, or shakers can easily transfer gluten from a contaminated item to a safe one.

Comparison Table: Certified vs. Uncertified Spices


Feature	Certified Gluten-Free Spices	Uncertified Spices (Pure or Blended)
Processing	Handled in dedicated gluten-free facilities or with strict protocols to prevent cross-contamination.	May be processed on shared equipment with gluten-containing products.
Ingredients	All ingredients are vetted to be gluten-free, including any minor additives.	May contain hidden gluten in additives like fillers or anti-caking agents.
Testing	Subject to regular testing to meet strict standards (e.g., GFCO, NSF).	Testing is not guaranteed. Relies solely on self-declared labeling, which may not be accurate.
Labeling	Features a visible certification logo from a reputable organization.	Often uses generic terms like "natural flavors" or "spices" without specifying gluten content.
Safety for Celiacs	The safest option, with verified gluten levels typically below 10-20 ppm.	High risk of hidden gluten or cross-contamination; not recommended for strict gluten-free diets.

How to Ensure Your Spices Are Gluten-Free

Look for Certification: The most reliable method is to purchase products with a "Certified Gluten-Free" logo from recognized organizations like GFCO or NSF.
Choose Single-Ingredient Spices: Opt for pure spices rather than blends. This reduces the risk of intentional gluten additives. If you need a blend, make your own from certified individual spices.
Avoid Bulk Bins: These are significant sources of cross-contamination due to shared scoops and open exposure.
Contact the Manufacturer: If you are unsure about a brand, contact their customer service to ask about their cross-contamination protocols and facilities.
Prevent Home Contamination: Use separate spice grinders and clearly labeled containers. Be mindful of shared shakers or utensils in your kitchen.

Final Thoughts on Spices and Gluten

Pure spices are naturally gluten-free, but modern food processing introduces a substantial risk of gluten exposure. For those with celiac disease or severe sensitivities, vigilance is key. By being an informed consumer—reading labels, seeking certification, and choosing single-ingredient spices—you can navigate the spice aisle safely. This knowledge empowers you to enjoy flavor without compromising your health.

For more detailed information on product testing and label verification, consider consulting resources like Gluten-Free Watchdog.

Conclusion

Navigating the world of spices on a gluten-free diet requires careful attention, as hidden gluten and cross-contamination are common issues in commercially produced blends and even pure spices. While the spices themselves are naturally gluten-free, the manufacturing process can introduce gluten through fillers, anti-caking agents, or shared equipment. Opting for certified gluten-free products, especially for blends, and practicing safe handling at home are the best ways to ensure your seasonings are safe. By understanding these risks, individuals can enjoy flavorful food without worrying about hidden gluten.

Frequently Asked Questions

For those with celiac disease or high sensitivity, relying on uncertified spices is risky due to potential cross-contamination during processing. It is safer to choose products with a third-party certification.

Maltodextrin is a food additive often derived from wheat, rice, potato, or corn. If derived from wheat, it contains gluten. Unless the label specifies a gluten-free source, it should be considered a potential gluten source in spices.

No, bulk bins are considered a high-risk source for gluten cross-contamination. Shared scoops and open containers make it easy for gluten from one product to mix with another, so they should be avoided for a strict gluten-free diet.

In restaurants, spices can be cross-contaminated by shared containers, shakers, or utensils. Always ask staff about their cross-contamination procedures and gluten-free preparation practices.

Use separate, clearly labeled spice grinders, jars, and utensils for gluten-free ingredients. Store gluten-free spices separately from gluten-containing ones to prevent mixing.

No, 'natural' and 'organic' refer to farming and processing methods, not gluten content. Even organic spices can be contaminated if processed in facilities with gluten-containing products.

Tamari is a gluten-free alternative to traditional soy sauce, but it's important to choose one specifically labeled 'certified gluten-free,' as some varieties still contain wheat. Coconut aminos is another popular and safe alternative.