At McCormick Canada, ingredients are declared on the product label. Pure, single ingredient spices and herbs do not contain an ingredient statement. The only ingredient present is the original spice or herb to which nothing else has been added. We encourage you to read the ingredient statement on your package at the time of purchase to ensure accurate, up to date information as product formulas may change. All priority allergens, sulphites (>10 ppm) and gluten sources will be clearly identified if they are present in the product.

We do have dairy, egg, soy, wheat, mustard, sesame, sulphites, fish, crustaceans, shellfish wheat and other sources of gluten ingredients in our facility. Please be assured we follow good manufacturing practices in our facilities. Our employees are trained in the importance of correct labelling and the necessity of performing thorough equipment wash-downs to eliminate cross-contact of ingredients.

Thank you for your interest in our products. As a practice, we do not accept ideas or suggestions relating to new products, flavours, packaging, marketing, or recipes as we have departments devoted to product and marketing innovation. Please note that the Website Terms of Use and/or Note about Unsolicited Submissions applies to any submissions.

All origins/varieties are cinnamon and are from the genus Cinnamomum. Our Cinnamon, Cinnamomum burmannii, is primarily imported from Indonesia and is the most common form of Cinnamon in North America. It is often referred to as Korintje Cinnamon based on the growing region. This cinnamon has the hot, sweet taste that is expected from cinnamon.

The term “Cassia”, is a trade name for the Indo-China area and consists of three species of cinnamon. Indonesia (C. burmannii); China (C. cassia/C. aromaticum) and Vietnam which has two different species. C. cassia/c aromaticum which grows in the North and Saigon Cinnamon, C. lourierii which grows in central Vietnam.

Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon Cinnamon, and considered the finest Cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka (Ceylon), is also called "true Cinnamon" for marketing purposes, but is not widely used in North America due to its less strong, slight citrusy, musty flavour.

Most of our products have the "BB/MA" (Best Before ) code printed directly on the packaging.

Some items, such as our Limited Edition products and the 1L bottles have a Julian production date code, which is made up of 4 to 8 digits. The first digit represents the year. The next three digits represent the number of days into the year. Any letters (following the numbers) represent our manufacturing shift, groups or facilities. Any 4 digits that follow represent the time of day. For example: 7180 14:30 would be a production date of June 29, 2017 at 2:30 PM.

When gravy is too thin, it is most often due to the product cooking at too high a heat or for too long. The starch in the product formula will break down if it is heated too much. The heating time will also be affected if more than two pouches are cooked together.

For best results, when preparing our gravy mixes, add the pouch contents to the water in a pot, cook at medium heat, whisking continuously while it comes to a boil, then reduce heat and let it simmer for an additional minute.

This is normal. Honey has an indefinite shelf life and will naturally change colour and texture. It is expected that honey will start to darken and crystallize after a period of time, however it will still be healthy and always be safe to consume.

To reliquify your honey, place the bottle in a bowl of very hot water (not as hot as boiling but hotter than the water from your tap). This may need to be repeated until your honey is soft.

Honey is best stored in a warm place.

Some of the Popcorn Seasoning flavours contains powdered vinegar (acetic acid). When the seasoning is sprinkled onto hot popcorn, some of the vinegar comes up with the popcorn steam and can catch on your breath. A similar effect can be experienced when sprinkling liquid vinegar onto hot French fries.

If you are coughing after the popcorn has cooled, this is likely due to the vinegar powder and red pepper in the seasoning dust. Normally, the popcorn's moisture combines with the seasoning dust.

As the world's leading spice company with employees all over the globe, McCormick works to bring premium products to consumers. McCormick's global sourcing programme gives McCormick a unique edge in providing a consistent, dependable supply of the highest quality spices and herbs. This programme allows McCormick to manage quality from source to finished product.

McCormick has a dedicated team that spends considerable time analyzing the quality levels of spices and flavours, as well as developing new methods to improve the quality of spice and herb crops.

For example, all products undergo visual inspection, aroma, flavour, laboratory analysis of volatile oils and crop consistency to make sure they meet or exceed McCormick standards. When it comes to quality, McCormick's standards are among the most stringent in the industry.

We source ingredients from all around the world. Depending on many conditions (including supply issues, weather, etc), the source of an ingredient can change at any time.

• Store herbs and spices in a tightly capped container, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly, immediately after use.
• To minimize moisture and caking, use a dry measuring spoon and avoid sprinkling directly into a steaming pot.

The following tips will help you check if your spices are able to create the taste that you expect.

• Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are the flavour has as well.
• Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not apparent, it's time to replace it.
• Check the production code printed on the side or bottom of the bottle. Newer bottles will have a BBD (Best Before Date). Older bottles will have a Julian production date code, which is made up of 4 to 8 digits. The first digit represents the year. The next three digits represent the number of days into the year. (The letter A, B, C or CH, which represents our manufacturing groups and/or 4 digits representing the time of day may follow these four digits.) For example: 7180 would represent a production date of June 29, 2017.

We suggest a general shelf life (for best flavour) to be as follows:

Ground spices: 2-3 years
(except the capsicum family including chili powders, cayenne, paprika)

Whole spices: 4 years

Herbs: 1-3 years
(milder herbs such as parsley, dill and cilantro have a shorter life, stronger flavours such as oregano, rosemary last longer)

Seeds: 4 years
(except poppy seeds and sesame seeds which are 2 years)

Extracts: 2 to 4 years
(except vanilla extract which has an unlimited shelf life)

Seasoning Blends: 1-2 years

1. Store spices in a dry, cool cupboard rather than over the sink or range, as these are areas of high moisture.
2. Keep your containers tightly sealed.
3. Do not sprinkle spices or herbs directly into a steaming pot of food, since this will allow excessive moisture to enter the bottle.

1. replace lid tightly on bottles immediately after use
2. do not sprinkle spice from the bottle directly over a steaming pot (measure seasoning in a separate bowl, reseal the bottle and add seasoning to pot)
3. ensure that your measuring spoon is always completely dry when dipped into bottle
4. do not store dried spices and herbs in the freezer as condensation can form when brought back to room temperature
5. avoid storing in warm, moist areas; such as over the stove, sink or dishwasher.

• Combine tapioca with milk and let stand 5 minutes
• Cook tapioca on medium heat (do not cook on a higher heat)
• For thicker pudding, simmer on medium while stirring for 2 to 4 extra minutes.

Club House Pure Vanilla Extract is closely regulated and licensed by the Federal Government. The end product is concentrated and contains a minimum of 35% alcohol. This may explain your concerns. You might notice that the alcohol aroma accumulates in the air space above the level of the extract. To help dissipate this alcohol aroma more quickly, you could leave the bottle open for a few minutes in a safe place on the counter.

Vanilla ages during the time that it goes through the manufacturing and supply chain to your shelf. Vanilla extracts continue to develop body and depth for about two years, at which time they do stabilize. Pure Vanilla extract will keep indefinitely as long as it is stored in a cool dark place such as a pantry or cupboard away from the stove or bright light. Refrigeration is not recommended.

• Preheat oven to 425°F. Have all other ingredients measured and ready.
• Divide the 1 tbsp of oil into 6 portions (1 tbsp = 3 teaspoons or 6 half teaspoons).
• Pour ½ tsp of oil into each of the 6 cups of your muffin tin. Do not add the oil to the batter - traditionally, Yorkshire was made in the hot beef drippings of the beef roast.
• Place muffin tin in pre-heated oven and heat 3 minutes. (it is very important to heat the oil in the muffin tin prior to adding the batter into the muffin tin)
• Meanwhile, in medium bowl, whisk together the Yorkshire Pudding mix, the water and the egg until smooth.
• Continue as per package directions, step 4.

Quality, freshness and flavour are top priorities at Frank's RedHot. You may have noticed that we recently changed to a BEST WHEN USED BY DATE coding system on our packaging. This is not an expiration date. The date stamped on shoulder or the bottom of the bottle is the date we recommend that you use the product by to assure the product's optimum flavour, freshness and consistent quality. The product will generally maintain good flavour quality for a few months after that date if refrigerated. Refrigeration will help maintain its flavour; however, it is not necessary if you prefer your Frank's RedHot to be room temperature.

If your Frank's RedHot product does not have a BEST WHEN USED BY DATE, look for the Julian date production code on the bottle. This code consists of a letter followed by a 5 digit number. The letter represents the manufacturing location, the first two numbers represent the year the product was produced and the next three numbers is the day of the year. This would be a number from 001 - 365. The recommended shelf life of Frank's RedHot is 24 months from the date of manufacture.