By a fellow allergy parent, for your holiday table.
The Caretaker’s Reality (especially during the holidays)
If you manage food allergies or sensitive tummies, you already know: the spice aisle can feel like a minefield, especially when you’re hosting. Labels leave you guessing. “May contain” language varies. And during the holidays, one cross-contact risk can affect the whole table.
That’s why at IrieVeda, we built our blends for families like ours: Top 23 Allergen-Free, certified gluten free, certified FODMAP Friendly, third-party tested, and crafted in a dedicated allergen-free facility. Below is a plain-English guide to shopping safer, plus a checklist you can use before your next grocery run or holiday meal plan.
What “Top 23 Allergen-Free” Means (and why we go beyond the Top 9)
Most brands only talk about the Top 9 U.S. allergens (milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame). But many families react to other common triggers found in seasonings and blends. Top 23 Allergen-Free means our sourcing, recipes, and facility practices are designed to avoid a broader set of triggers that frequently show up in spice blends, including things like corn derivatives, mustard, celery, gluten-bearing grains, sulfites, and more, alongside the Top 9.
In practice, “Top 23” at IrieVeda means:
• No Top 9 (including sesame)
• No hidden fillers (no maltodextrin from corn, no whey powders, no anti-caking agents that introduce risk)
• No onion/garlic in blends that need to be FODMAP-friendly
• No “natural flavors” catch-alls—only whole, organic spices listed clearly
• No salt/sugar for special dietary needs
Caretaker tip: When a label lists “spices” without specifics, that’s a red flag. Look for full ingredient transparency.
Why Third-Party Testing Matters (and what we test for)
Trust is not a slogan, it’s a system. Our organic whole spices are third-party tested for lead and other harmful substances and verify gluten-free status through certification. Testing adds an unbiased layer of protection between you and cross-contact risk.
At IrieVeda, third-party testing helps us:
• Confirm raw ingredients meet our strict heavy-metal and microbiological standards
• Validate gluten-free claims with recognized certification
• Support FODMAP Friendly certification for blends designed for sensitive digestion
Caretaker tip: Any brand can say “safe.” Ask for what’s verified, certifications, testing protocols, and a contact method to request more info.
Dedicated Allergen-Free Facility vs. “Shared Equipment”
The phrase “shared facility” on a label is your clue that ingredients may move near allergens. We eliminate that ambiguity with a dedicated Top 23 allergen-free facility in the U.S. That means:
• No allergenic ingredients on site, reducing airborne and surface cross-contact risk
• Documented sanitation and changeover procedures (even without the allergens present, we still do the work)
• Batch-by-batch controls so the process is repeatable and auditable
Caretaker tip: For your pantry, treat bulk bins and spice grinders in shared kitchens as possible cross-contact points. Whole, sealed jars from a dedicated facility are the safer bet.
Clean Labels You Can Read in 10 Seconds
We’re parents too. We don’t want to decode a chemistry set before dinner. IrieVeda uses plain-language, clean labels:
• Organic whole spices only (no anti-caking agents or flow aids)
• Every ingredient spelled out—no umbrella “spices” or “natural flavors”
• Icons and badges for Top 23 Allergen-Free, Certified Gluten Free, Certified FODMAP Friendly, and Dedicated Facility
• Sourcing transparency with a focus on fair-trade where possible
• Sustainable refill pouches so you can reuse bottles and reduce waste
Caretaker tip: Screenshot our label and keep it in a shared family album. If someone else is cooking, they’ll know exactly what’s safe.
Holiday Hosting: A Safe, Joyful Table (With Flavor)
The holidays mean big flavors and bigger logistics. Here’s a simple plan to keep your feast safe and delicious:
1) Set a “Safe Spice” Zone
Create one prep area and label it Allergen-Free Only. Stock it with IrieVeda blends, separate utensils, and lined sheet pans.
2) Choose Crowd-Pleasers that Travel Well
• Savory Roasted Vegetables with Old World Roast
• Zesty Apple Chutney with Jolly Gingerbread (yes, gingerbread can be savory too!)
• West Indies Curry for a warming, dairy-free stew over rice
All are Top 23 allergen-free, gluten-free certified, and FODMAP-friendly.
3) Label the Buffet Clearly
Use place cards: “Top 23 Allergen-Free | Gluten-Free | FODMAP Friendly | Contains: None.” Invite guests to season at the table with sealed spice jars—not communal grinders.
4) Share Your Safety Plan
Let guests know you’re using dedicated-facility, third-party-tested spices. People relax when they know the “why.”
Current Trends to Keep in Mind (and how IrieVeda already fits)
•Label transparency is non-negotiable. Families expect specific ingredients, sourcing, and facility status front and center.
• Low-FODMAP & onion/garlic-free cooking is mainstreaming for gut health, holiday menus need flavor that won’t trigger symptoms.
• Certified claims > marketing claims. Verified gluten-free and FODMAP-friendly certifications build trust faster than ad copy.
• Community-first brands win. Education (how to read labels, how to avoid cross-contact) matters as much as taste.
IrieVeda was built on these values from day one.
Quick Buying Checklist (print or save)
When choosing spices or blends, look for:
• Top 23 Allergen-Free (not just Top 9)
• Dedicated allergen-free facility (not shared equipment)
• Third-party testing (heavy metals, gluten verification)
• Recognized certifications (e.g., Gluten-Free, FODMAP Friendly)
• Clean, complete ingredient list (no “natural flavors,” no fillers)
• Organic whole spices and sourcing transparency
• Sustainable options (refill pouches, reusable bottles)
If a product misses more than one of these, keep walking.
Why Families Choose IrieVeda
• Safety by design: Top 23 Allergen-Free across sourcing, recipes, and facility
• Third-party tested and certified gluten-free & FODMAP Friendly
• Dedicated U.S. facility, strict sanitation SOPs
• Clean labels with only organic spices, no fillers, no “mystery” flavors
• Flavor that feels like home—rooted in Ayurvedic wisdom and island heritage
• Sustainable refills to stock a safe pantry all season long
Caretaker-to-Caretaker FAQs
Q: Are single-ingredient spices always safe?
A: Not necessarily. Cross-contact can happen during harvesting, transport, or packing. Look for dedicated facility and testing/certifications.
Q: How do I explain “Top 23” to guests?
A: “We avoid the Top 9 plus other common triggers found in seasonings (like corn derivatives, mustard, celery, and sulfites). Our blends are crafted to keep everyone included.”
Q: What about onion/garlic for guests with IBS?
A: Many IrieVeda blends are designed to be FODMAP Friendly, you get bold flavor without high-FODMAP ingredients.
Q: How should I store spices safely?
A: Keep them sealed, labeled, and away from shared baking stations. Refill clean bottles using IrieVeda’s sustainable pouches to avoid cross-contact.
Bring Safe Flavor to Your Holiday Table
If you’ve been stuck choosing between safety and taste, you don’t have to anymore. IrieVeda gives you both proven safe and deeply flavorful. Explore our Top 23 Allergen-Free blends and build a holiday menu everyone can enjoy.