Spices
Flavors + Colors
Definition
"Spices" can include any of the following: Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star Anise, Tarragon, Thyme, and Tumeric. Those with sensitivities to any of the spices listed above should avoid products with "spices" as a generic ingredient on the label.
