Packaging - Near East Frequently Asked Questions
What specific spices might be included in the "spices" ingredient listed on your packaging?
Government regulations say that any or all of these spices can be labeled as "spice" on an ingredient listing:
Allspice; Anise; Basil; Bay Leaf; 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, white, red); Rosemary; Saffron; Sage; Savory; Star Aniseed; Tarragon; Thyme.
Note: MSG (monosodium glutamate), meat and other ingredients are not included under "spices." Individual spices are not considered a top food allergen by the food industry so they are not shown specifically. If you're trying to avoid a particular spice for allergy reasons, we cannot recommend any product that identifies all of its included spices in the ingredient list.
How do I read the "best before" code on the bottom of the package?
A code date is stamped into the bottom of each package. It is recommended that the product be prepared before that date for the best flavor and quality. For example, if the package is marked OCT 15 08 B13, the product should be prepared and enjoyed before October 15, 2008. The package code date is based upon the shelf life of the product when the product is stored in a cool, dry location. As with all food products, the flavor and quality of our products can change or weaken over time. Most seasoned products have a 12-month shelf life. Improper storage, such as exposure to high temperatures or high humidity, may reduce the quality of the product before the "Best Before" date.
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