Contact Us

Looking to find one of our products in a store near you? Our product pages have a “where to buy” button to help! You can also check our discontinued product list to confirm if a product is available.

For other questions, check our FAQs below, reach out to us using the form below, or call.

Brand
  • Billy Bee
  • Cake Mate
  • Club House
  • Doyon
  • Fish Crisp
  • Hy’s
  • Keen’s
  • La Grille
  • Lawry’s
  • McCormick Gourmet
  • Stubb’s
  • Zatarain’s
  • Phone Number
    1-800-265-2600  
    Call or text
    (9:00am - 7:00pm EST Monday-Friday ET)
  • French's
  • Frank's RedHot
  • 1-855-373-6257
  • Simply Asia
  • Thai Kitchen
  • 1-800-209-8707 

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    • What is your allergen policy?

      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.

    • Is your Almond Extract nut free?
      Neither Club House's Pure nor Imitation Almond extracts contain nuts. The almond flavour in our imitation almond extract is synthesized from artificial sources which are not from a "nut" origin. Also, our Club House Pure Almond Extract, 43 mL, is peanut/nut free. The flavouring in our Club House Pure Almond Extract is distilled from the bitter almond of the kernels in peaches and/or apricots. The process used in the distillation is such that all allergens are removed. Therefore, our Club House Pure Almond Extract is safe for anyone with peanut and nut allergies.
    • Are your baking flours gluten free?
      Our Club House Rice Flour is made strictly from long grain white rice and is milled in a separate facility where rice is the only ingredient. Our Club House Potato starch does not contain any wheat ingredient. The Potato Starch is also milled in a facility where there are no wheat ingredients. Also, the line where we package these flours is tested to be free of gluten.
    • My bottle looks to be less filled than normal?
      Our spices and seasoning blends are filled by weight rather than volume. Sometimes during transportation, the spices can settle and the bottle will not look as full as it was when originally packed. You can vigorously shake the bottle to loosen up the product. Regardless of the visual level of product, the bottle should still contain the weight indicated on the label. Each product line uses a standard sized bottle - with various sized and density of ingredients so not all fill levels will look the same. The bottle should still contain the weight indicated on the label.
    • What kind of cinnamon do you offer?

      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.

    • How can I read the date codes on your products?

      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.

    • Do you have a Gluten-free List?
      Unfortunately, we do not currently publish a listing of gluten-free products. We strongly recommend that you refer to the actual ingredient listing of the specific product you are using as product formulas may change. All common allergens will be clearly identified if they are present in the product formula. In regards to gluten, we do have wheat ingredients in our facility. Please be assured that we follow good manufacturing practices in our facilities and make all efforts to reduce the opportunity of cross-contamination.
    • Why was my gravy runny?

      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.

    • Are spices and herbs a good source of nutrients?
      Spices are not high in nutrient values and they do not make a significant contribution to the nutritional content of foods on a per-serving basis of one-fourth teaspoon. Spices and herbs are naturally low in calories, fat, sugar and sodium. However, spices and herbs can play an extremely valuable role in good nutrition by enhancing the flavor and appeal of foods which are nutritionally important.
    • My honey has crystallized?

      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.

    • Is your facility peanut and tree -nut free
      We are aware of special allergies and intolerance to ingredients such as peanut and nut. We do not use any peanut or tree nut ingredients in our facility.
    • Why did the popcorn seasoning make me cough?

      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.

    • How do you control the quality of the ingredients that you source globally?

      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.

    • How are you lowering the salt in your products?
      We are happy to share that most of our seasoning blends and sauce mixes have already been reformulated to reduce salt levels and remove such ingredients as trans fats, artificial colours and artificial flavours. We will continually review all of our products so that we can offer our consumers the healthiest choices using the highest quality of seasonings.
    • What is the shelf life of spices?
      As with any other food, spices, herbs, seeds, and extracts will not last forever. Although older spices do not cause any illness they will not add the flavour that you desire to your recipes. Regardless of the date on the bottle, once opened, the quality of flavour depends on how the seasoning is stored.
      • 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


    • Why is my bottle of spice clumpy and hard?
      All spices are sensitive to heat and moisture, which can cause the caking that you have described. To lessen the chances of this happening, we suggest the following:
      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.
      It is normal, as spices age, to lose their natural moisture content and harden. Often a sharp tap or loosening the contents with an object such as a chopstick, or the handle of a spoon can loosen them and make it easier to use. Onion and Garlic products are particularly susceptible to caking, because they are hygroscopic, which means they pull moisture from the air.
    • How should I store spices and herbs?
      As with all spices, herbs and seasonings, the following simple tips will prolong the life of your spices:
      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.

    • My tapioca pudding did not thicken?
      Here are a few tips which will assist you when making tapioca pudding:
      • 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.

    • Why does my bottle of pure vanilla extract smell like alcohol?

      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.

    • My Yorkshire Pudding did not turn out as expected?
      We are sorry our Club House Yorkshire Pudding Mix did not perform as expected. I hope the following directions will assist you. ALL YOU NEED: as stated on the package ALL YOU DO:
      • 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.

    • How can I make sure the wings I serve have the authentic flavour of Buffalo?
      Frank's RedHot Original Cayenne Pepper Sauce was the secret ingredient in the first ever Buffalo Wings recipe. To give your wings authentic Buffalo flavour, use 3 parts Frank's RedHot Original and 2 parts melted butter. Toss your wings in this mixture and serve.
    • How can I create a milder Frank's RedHot sauce?
      For a milder wing sauce recipe, vary the ratio of Frank's RedHot to butter. For example in our standard traditional Buffalo Wings recipe using 2 1/2 lbs. chicken wings use: 3 parts butter: 2 parts RedHot (1/2 cup butter: 1/3 cup RedHot)
    • How can I make a spicier wing?
      Substitute Frank's RedHot XTRA Hot for Frank's RedHot Original. You'll get four times the heat and all the flavour!
    • What is the shelf life of Frank's RedHot products?

      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.

    • Do Frank's RedHot sauces have to be refrigerated?
      Frank's RedHot Sweet Chili has to be refrigerated after opening; All other sauces do not, but, doing so will keep the product fresher for a longer period of time.
    • Do Frank's RedHot sauce products contain MSG?
      No, Frank's RedHot products do not contain MSG.
    • Are Frank's RedHot sauce products gluten free?
      None of the ingredients used to make Frank's RedHot products contain any gluten.
    • Are Frank's RedHot sauce products kosher?
      All Frank's RedHot products are kosher except Frank's RedHot Sweet Chili Sauce.
    • Where can I purchase Frank's RedHot sauces?
      Frank's RedHot sauces are available from food stores, convenience stores and club stores nationally. If you are unable to find your favorite Frank's RedHot Sauce at your local store you can ask your store manager to order it.
    • What sizes are available for each Frank's RedHot product?
      Frank's RedHot Original Cayenne Pepper Sauce: 148mL Glass, 354mL Glass, 680mL Glass
      Frank's RedHot Stingin' Honey Garlic Sauce: 354mL Glass 
      Frank's RedHot XTRA Hot Cayenne Pepper Sauce: 354mL Glass
      Frank's RedHot Buffalo Wings Sauce: 354mL Glass, 1.89L (in some club stores)
      Frank's RedHot Chile 'n Lime™ Hot Sauce: 354mL Glass
      Frank's RedHot Sweet Chile Sauce: 354mL Glass
      Frank's RedHot Rajili Sauce: 354mL Glass
      Frank's RedHot Kickin' BBQ Sauce: 354mL Glass
      Frank's RedHot Slammin' Sriracha Chili Sauce: 354mL Glass

    • How much fat does French's Mustard contain?
      One of mustard's greatest benefits is that it provides a lot of flavour for few calories and 0% fat. FRENCH'S® Mustards are 100% fat free.
    • Where can I buy French's Mustard?
      FRENCH'S® Mustard is available at stores nationally. If you are unable to find your favourite FRENCH'S® Mustard at your local store, you can ask your store manager to order it.
    • Do French's Mustards need to be refrigerated?
      Dijon & Horseradish Mustard will lose heat and distinct flavour, so we encourage refrigeration for both. For all other mustards, refrigerating will help maintain their flavour; however, it is not necessary if you prefer your mustard to be room temperature. There are no ingredients in mustard that spoil. "Refrigerate After Opening" is not required for food safety. It is recommended to maintain optimal product flavour.
    • What are the ingredients in French's Mustard?
      All FRENCH'S® Mustards use only the finest quality ingredients to ensure the best possible flavour. FRENCH'S® uses Number 1 grade mustard seed as the base for all the mustards in the FRENCH'S® Mustard family. The top quality seed is then mixed with a range of all-natural spices and seasonings for that great taste.
    • Are French's Mustards gluten free?
      Yes, they are gluten free.
    • Are French's Mustards Kosher?
      Yes, French's Mustards are kosher, certified by the Orthodox Union.
    • Do French's Mustards contain MSG?
      No, none of our French's Mustards contain MSG.
    • Are FRENCH'S® French Fried Onions gluten free?
      No, they are not gluten free. They do contain wheat flour.
    • Are FRENCH'S® French Fried Onions kosher?
      Yes, FRENCH'S® French Fried Onions are kosher.
    • Does FRENCH'S® French Fried Onions contain trans fats?
      No, we eliminated trans fats from our FRENCH'S® French Fried Onions while continuing to meet expectations for taste and quality.
    • Where can I find FRENCH'S® French Fried Onions?
      You can often find FRENCH'S® French Fried Onions in the canned vegetable aisle.
    • Where does Worcestershire sauce come from?
      Despite its name, Worcestershire sauce was originally an Indian recipe, brought to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835, Sandys appeared in a prospering chemist's emporium in Worcestershire, England, and asked the chemist to create a batch of sauce from his recipe. Once the batch was prepared, they consigned the barrel to the cellars. In the midst of a spring cleaning sometime later, they came across the barrel and decided to taste the special mixture again before throwing it out. Wonder of wonders, the mixture had mellowed into a superlative sauce! The recipe was hastily bought from Lord Sandys, and in 1838, Britain's most famous commercial sauce was launched.
    • Where can I buy French's® Worcestershire Sauce?
      French's® Worcestershire Sauce is available at food stores across the nation. If you are unable to find your favourite French's® Worcestershire Sauce at your local store, don’t hesitate to ask your store manager to order it.
    • How should I store French's® Worcestershire Sauce?
      French's® Worcestershire Sauce should be stored at room temperature before opening. Once the bottle has been opened, it should be refrigerated in order to maintain the best flavour. Do not freeze.
    • What is the shelf life of French's® Worcestershire Sauce?
      Quality, freshness, and flavour are top priorities at French's. You may have noticed that we recently changed to a “Best By” date coding system on our packaging. This is not an expiration date, however the date stamped on the bottle is the date by which we recommend that you use the product in order to ensure its optimal flavour, freshness, and quality. The product will generally maintain good flavour quality for up to 24 months.
    • What are the ingredients in Worcestershire sauce?
      The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic. The pods resemble brown pea pods and contain thick, sticky pulp that has the consistency of dates and a spicy date/apricot flavour. Although often referred to as "tamarind seed" in recipes, the tamarind pulp surrounding the seed is what's actually used in preparation. Tamarind fruit contains more sugar than any other fruit, but is balanced by its high acid content, which gives it that sweet and sour taste. The fruit can be eaten raw or cooked, and is also available in dried slices, concentrate, paste, balls, and solid block forms. Although the flavour of lemon juice is nothing like that of a tamarind, recipes often suggest lemon juice as a substitution in a pinch, but know that you will not have an authentic flavour without tamarind. Tamarind is an ingredient in seasonings, curries, chutneys, various drinks, and of course, Worcestershire sauce. Tamarind fruit does have medicinal value as a mild laxative. A natural refrigerant with cooling properties, tamarind is also used as a drink to ease fevers as well as to quench thirst as a refreshing summer drink. It is also a key ingredient in the original Bloody Mary mix.
    • Where can I find the “Best By” date on the bottle?
      The “Best By” date can be found on the cap of every bottle.