Is McCormick Old Bay Seasoning low FODMAP?

Old Bay is a genuine low-FODMAP win: the current McCormick label reads celery salt (salt, celery seed), spices including red pepper and black pepper, and paprika — no garlic and no onion in any form. The celery worry that follows this blend around is misplaced. The ingredient is celery seed, a true spice; the polyol concern people remember belongs to fresh celery stalks, and a light shake of ground seed is a different food entirely. US labeling rules also work in your favor here: dehydrated garlic and onion must be declared by name on an ingredient statement and cannot hide inside a generic 'spices' listing, so the undisclosed portion of the blend cannot be smuggling fructans. What Old Bay does carry is salt — it is the first component of the celery salt — so the practical limit is sodium and heat tolerance, not FODMAPs. Dust it on shrimp, corn, fries, or eggs at normal shake-size servings without second-guessing. Among the big-brand blends on a US grocery shelf, this is one of the easiest defaults to keep in the rotation.

📏 A typical shake is around 1/4 teaspoon; even a heavy seafood-boil dusting stays FODMAP-trivial — the real ceiling is sodium, since salt leads the blend.