Organic Low FODMAP Certified Paleo Seasoning (Indian Spice Rub)|No Onion No Garlic, Gluten Free, No Salt, No Carb, Keto, Paleo, Whole30, Kosher, All Natural,Non GMO, Non Irradiated-Casa de Sante

Product Description

Low FODMAP Spice Mix (Indian Spicy Hot Seasoning)

A low FODMAP diet doesn’t have to be bland! Sprinkle this onion & garlic substitute all purpose seasoning on your Indian dishes. Use for grilling poultry, meat, seafood. Get the great taste of onion and garlic, without the troublesome symptoms, as the ingredients are easily digested by the gut. Our spice mixes use hing (asafetida) instead of onion and garlic, to give you the taste of onion and garlic without any sacrifice.

About Us:

At Casa de Sante we believe that health is found in nature. We make all natural vegan, gluten free, FODMAP Friendly certified foods using the finest fruits, herbs and spices. Our team includes physicians, scientists, dieticians and nutritionists. We emphasize the importance of food in wellness and a healthy lifestyle.

We are inspired by the holistic teachings of Ayurveda, traditional Chinese Medicine and other herbal traditions. Our mission is to make delicious, functional foods and beverages full of both flavor and function to enable you to live your very best life. Take the stress out of shopping and eating with our low FODMAP Certified foods.


Enjoy this unique artisan spice mix, created with the finest ingredients that are FODMAP friendly certified. We take pride in providing products that are gluten free, vegan, dairy free and contain no additives or preservatives. Ingredients are carefully selected to avoid FODMAPs and prevent digestive sensitivities.
What is the garlic and onion substitute we use in our spice mixes? It’s hing, also called asafeotida, derived from herb named Ferula. It has traditionally been used as a substitute for onion and garlic in Ayuverdic cooking, Jainism and Buddhism because of its deep oniony umami notes. It can also be used on the low FODMAP diet. Studies have shown that hing may be beneficial in relieving the symptoms of Irritable Bowel Syndrome (IBS). Using hing results in an intensely aromatic dish with layers of flavor and a full mouthfeel. Consistently getting those layers and that texture seems like a challenge for many home cooks. With hing that's just a pinch away.

Ingredients: cayenne pepper, white pepper, black pepper, hing (asafoetida), cumin, coriander, ginger, oregano

What are FODMAPs?

FODMAPs are types of carbohydrates that are poorly digested and absorbed in some individuals. Consuming these foods may trigger digestive issues, such as abdominal discomfort, bloating, wind and changes in bowel movement. For those individuals, a low FODMAP diet is recommended, and has been proven to work as a treatment for sufferers.
Our products are FODMAP Friendly certified, meaning they have been laboratory tested to be low in FODMAPs. This helps consumers with symptoms of Irritable Bowel Syndrome (IBS) who are following a Low FODMAP diet to easily identify and select suitable packaged food products. This easily recognisable “FODMAP Friendly” logo assists consumers with such symptoms to shop and eat with confidence.

How to use the Low FODMAP Spice Mix (Indian Spicy Hot Seasoning) - Low FODMAP Recipes:

Healthy Spicy Indian Chicken Breast

  • Chicken Breast, 1/3 lb.
  • Olive oil
  • Casa De Sante Spicy Indian Seasoning
  • Pinch of sea salt and pepper
  1. Season Chicken breast with 1 tbsp of olive oil on each side, season with salt, pepper and Spicy Indian seasoning.
  2. Marinate in fridge for a few hours (Optional)
  3. Bake at 400 °F degrees for 35-40 minutes, flipping half way through. Or Grill on pan.
  4. Slice into strips.

Vegetable Fried Rice Curry

  • ½ Cup cooked Quinoa or Brown Rice
  • 2 Cups prepared Casa De Sante Vegetable broth
  • ½ medium carrot, shredded
  • 1 cup baby spinach
  • 2 Eggs
  • ½ Cup Light Coconut Milk (or ¼ cup regular culinary coconut milk/cream)
  • Casa De Sante Spicy Indian Seasoning
  • Olive Oil for cooking
  • Sea Salt to taste
  • Spring onions (green part only) or parsley for garnish (Optional)
  1. Prepare the Quinoa and/or brown rice in Casa De Sante Vegetable broth.
  2. Stir Fry the vegetables in Olive oil and Casa De Sante Spicy Indian Seasoning. Set aside.
  3. Scramble 2 eggs.
  4. Add in quinoa/brown rice and vegetables.
  5. Slowly add in coconut milk until desired consistency and cook to reduce liquid.
  6. Serve hot garnished with spring onion (green part only)

Spicy Indian Baked Tofu Squares

14 ounce package extra-firm tofu

3 tablespoons olive oil

1 tablespoon Casa de santé Indian Spicy Hot Seasoning

ó teaspoon salt

2 tablespoons lemon juice

Spicy Indian Baked Tofu Squares

Drain water from tofu and dry with paper towels.
Cut tofu into small cubes.
Combine olive oil, Casa de santé Indian Spicy Hot Seasoning, salt, and lemon juice to a resealable plastic bag or glass dish for marinade.
Add tofu cubes to marinade and refrigerate for 30-45 minutes.
Preheat oven to 425 degrees. Place the tofu pieces on a baking sheet lined with parchment paper.
Bake for 25 minutes, turning once after 15 minutes. To get a crispy outer layer, broil for another 8-10 minutes.

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