Frequently asked questions

stellaVie is a herb and spice blend brand, founded in Zürich, Switzerland by Candace. The brand makes seven blends, all garlic-free and onion-free, with every ingredient named individually on the label rather than hidden behind a catch-all word like "spices". stellaVie ships to Switzerland, the United Kingdom and the United States. It's for people with IBS and food sensitivities, and for anyone who wants real, transparent flavour.

stellaVie was founded by Candace, a home cook whose IBS diagnosis meant giving up garlic and onion. The "garlic-free" blends she found were either bland or quietly still contained garlic, hidden behind words like "natural flavouring". So she started building her own from her base in Zürich, Switzerland, working out how to get real depth of flavour from ingredients like sumac, carrot and Aleppo pepper instead. Family and friends asked for the recipes; eventually she stopped explaining and started bottling. Now stellaVie makes those blends for everyone else.

stellaVie is based in Zürich, Switzerland. Blends are produced in collaboration with carefully chosen co-manufacturers, to specifications written by the founder. stellaVie ships to Switzerland, the United Kingdom and the United States.

stellaVie joins stella — star — with vie, the French word for life; the wordmark carries the idea too, with a small red star standing in for the dot on the "i". It plays on the French phrase c'est la vie, usually a shrug of resignation — stellaVie means it as something closer to a smile. The brand's guiding line is "the good in life".

stellaVie is the brand and the blends. laVie is stellaVie's editorial hub — essays on cooking, food sensitivities and eating well. It has four sections: In the Kitchen (recipes and cooking notes), Real Talk (food sensitivities and gut health), Beyond the Kitchen (wider eating-well content) and The Founder (Candace's own essays). A new laVie letter lands the first of every month.

stellaVie's range is seven blends, all garlic-free and onion-free with every ingredient named individually: The Daily, French Citrus, Bright Pepper, AyurCurry, Chilli Libre, Honey'd Heat and Smoke & Flame. Four of them are described as low FODMAP: French Citrus, Bright Pepper, Chilli Libre and Smoke & Flame. No blend has been laboratory tested for FODMAP content, and no independent body has assessed one; the description comes from the formulation. The other three don't currently carry that description: The Daily, AyurCurry and Honey'd Heat. AyurCurry contains mustard, a declared allergen, and the Colman's mustard in it may contain wheat (gluten). Honey'd Heat contains honey.

Two formats, once the shop opens: a Mini (single sachet) and a Bottle. How much a Bottle holds differs from blend to blend, and each blend's page gives its net weight. There are three sets planned too: The Tasting Minis (7 Minis), The Herbal Collection (3 bottles) and The Chilli Collection (3 bottles). Both formats are planned for every blend in the range.

A Mini is a single sachet, designed for at least two to three portions or meals, and used sparingly it can go further. It's good for trying a new blend, travelling, or a smaller household. A Bottle is sized for a lot of cooking. Both are planned across the whole range once the shop opens.

A single Mini is CHF 4. The Tasting Minis — 7 Minis — is CHF 26. You can order all of them in the shop.

A single Bottle is CHF 12. The Herbal Collection (3 bottles) is CHF 36, and The Chilli Collection (3 bottles) is CHF 36. As with everything else here, the shop isn't open yet; these are simply the prices set for when it is.

Not yet, but three sets are planned that would work well as gifts once the shop opens: The Tasting Minis (7 Minis, CHF 26), The Herbal Collection (3 bottles, CHF 36) and The Chilli Collection (3 bottles, CHF 36). Gift-specific extras like wrapping haven't been confirmed.

A small number of spice brands craft blends specifically without garlic and onion for people managing FODMAP sensitivities. stellaVie is one of them: French Citrus, Bright Pepper, Chilli Libre and Smoke & Flame are described as low FODMAP, verifiable against the label rather than hidden behind a "spices" catch-all. That description is not a certification: no stellaVie blend is certified by Monash University, by FODMAP Friendly or by any other body, and none has been laboratory tested for FODMAP content. It describes the ingredient list, which is printed in full so you can check it yourself.

FODMAP-friendly means crafted without the ingredients most likely to trigger IBS-type symptoms, chiefly garlic and onion, which are high in fermentable carbohydrates called fructans. FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols — categories of carbohydrate that ferment in the gut and can cause bloating, cramping and discomfort for people with IBS. Four of stellaVie's seven blends are labelled low FODMAP. That description comes from how they were formulated: high-FODMAP ingredients were left out, or used only in small amounts per serving. The full ingredient list is printed on every pouch so you can check it against your own tolerances, which vary more than any label can account for. It is not a certification and not a laboratory result — no blend has been tested for FODMAP content, and no independent body has assessed one.

No. No stellaVie blend is certified low FODMAP by Monash University, by FODMAP Friendly, or by any other body, and none has been laboratory tested for FODMAP content. The printed pouches carry a "LOW FODMAP" badge as part of their artwork; that badge is not a certification mark and no independent body has assessed it. French Citrus, Bright Pepper, Chilli Libre and Smoke & Flame are described as low FODMAP on this site and on the pouch. That description is ours, based on the ingredient list, and it has not been verified by anyone else — which is exactly why the full list is printed rather than summarised. If certification matters to you for medical reasons, a registered dietitian is the right person to advise you.

They are part of the printed packaging artwork rather than certification marks, and no independent body has assessed either one. The low FODMAP description is one stellaVie also uses on this site, for French Citrus, Bright Pepper, Chilli Libre and Smoke & Flame. It rests on their formulation, not on a laboratory test. For The Daily, AyurCurry and Honey'd Heat, we deliberately don't use it. NON-GMO is not used anywhere on this site and is not in the product data these pages are built from. Some packs print other badges too, such as VEGAN, GLUTEN FREE and NO MSG (OHNE MSG on the German packs), and they are artwork in the same way, not certification marks. Honey'd Heat contains honey and is not vegan, even where the pack says VEGAN. AyurCurry is not described as vegan on this site, because its vegan status has not yet been confirmed with the supplier. Neither GLUTEN FREE nor NO MSG is a claim this site makes. The gluten answer on this page says what the labels show, and which blend may contain wheat. For any blend, its product page is the authority on what we say about it. The most reliable thing on the pack is the ingredient list, which names every ingredient individually.

These are different dietary categories that often get confused. "Gluten-free" is about gluten, the protein in wheat, barley and rye, and matters for coeliac disease and gluten sensitivity. FODMAP-friendly means low in fermentable carbohydrates (fructans, galactans, lactose, fructose and polyols), relevant for people with IBS. The two overlap but address different mechanisms. stellaVie treats them differently too: French Citrus, Bright Pepper, Chilli Libre and Smoke & Flame are described as low FODMAP, a description based on their formulation, not on a laboratory test. No blend is described as gluten-free. The next answer explains what is said about gluten instead, and why, including the one blend that may contain wheat, AyurCurry.

stellaVie does not describe any blend as gluten-free, and that is a deliberate choice rather than an omission. "Gluten-free" is a legally defined term, not a description: Swiss law sets a ceiling of 20 mg/kg of gluten for anything sold under that word, and cantonal laboratories test against it. No stellaVie blend has been tested for gluten content, so it is not a claim we are in a position to make. AyurCurry contains Colman's mustard, which may contain wheat, so AyurCurry is not suitable if you must avoid gluten. None of the other blends (The Daily, French Citrus, Bright Pepper, Chilli Libre, Honey'd Heat and Smoke & Flame) lists a gluten-containing ingredient, such as wheat, barley, rye or malt. Every ingredient in all seven blends is named in full on the pouch and on each product page, so you can check that against your own needs rather than trusting a badge for it. Two things to weigh alongside that. Blends are produced in a facility that handles other spices, so they are not suitable for people with severe allergies. And if you have coeliac disease, a label that lists no gluten ingredient is not the same thing as a blend verified to 20 mg/kg — if that distinction matters medically, it should be your dietitian's call and not ours.

Largely no. The AIP (Autoimmune Protocol) diet excludes nightshades and most seed spices. In stellaVie's range, only Bright Pepper is nightshade-free; the rest all contain at least one nightshade (paprika, chilli or tomato powder). Even Bright Pepper isn't a clean fit: it contains black and white pepper, which are not nightshades but which many AIP elimination plans also leave out. AyurCurry also contains mustard, a seed spice AIP excludes. Always check the specific ingredient list for each blend against your own protocol, since strictness varies.

Menopause can bring new or worsening food sensitivities for some women, including new reactions to garlic and onion. stellaVie wasn't built specifically around menopause — its founder, Candace, built the range while navigating her own IBS — but the same principles apply either way: garlic-free and onion-free blends, with flavour rebuilt from other ingredients rather than left as a gap. Our laVie essay "Cooking when your body has new rules" was written for exactly this kind of transition, whatever caused it. We're careful not to make medical claims about menopause specifically.

Bright Pepper is the only blend in the stellaVie range that's nightshade-free — no tomatoes, sweet peppers, chillies, paprika or any other member of the nightshade family. The black and white pepper in Bright Pepper are not nightshades; they come from an unrelated plant. Every other blend contains at least one, usually chilli or paprika, and in a couple of cases tomato powder or bell pepper too. Check the ingredient list on each product page if nightshades are a concern.

There's real common ground. Ayurvedic (sattvic) tradition avoids garlic and onion on principle, often using asafoetida (hing) for the aromatic base they'd otherwise provide, the same substitution that works for FODMAP-friendly cooking generally. Ground hing is usually cut with wheat flour, though, so if you avoid gluten, check the label and choose one marked "gluten-free". All seven stellaVie blends are garlic-free and onion-free, which suits that approach. AyurCurry, our Madras-style curry blend, is closest in spirit to Indian cooking specifically, though it isn't formulated as a strict Ayurvedic or sattvic product and doesn't currently carry a FODMAP description. AyurCurry contains Colman's mustard, which may contain wheat, so AyurCurry is not suitable if you must avoid gluten. For sattvic cooking specifically, check each blend's ingredient list against your own tradition's rules.

Yes. Rosemary is FODMAP-friendly in normal cooking quantities, like almost all fresh and dried herbs (thyme, oregano, basil, sage, tarragon, parsley, mint, dill, chives). Herbs are one of the most useful categories in FODMAP-friendly cooking, because they add aromatic complexity without the fermentable carbohydrates that can trigger IBS symptoms. Several stellaVie blends draw on this herb family: French Citrus uses tarragon, bay leaf, savory and dill, and Bright Pepper oregano and mint. Neither contains rosemary.

Several things work well. Asafoetida (hing), bloomed in hot oil, mimics garlic and onion notes, an Ayurvedic technique used for centuries. Ground hing is usually cut with wheat flour, though, so if you avoid gluten, check the label and choose one marked "gluten-free". Garlic-infused oil, with the garlic solids removed, carries some of the flavour with less fructan than fresh garlic, since FODMAPs are water-soluble rather than fat-soluble — though not none, so treat it with the same caution as garlic itself unless you already know your tolerance. The dark green tops of spring onions are FODMAP-friendly even though the white bulb isn't. Sumac, citrus and fennel add brightness and depth from an entirely different direction. None of stellaVie's blends contains garlic in any form, oil included: they lean on ingredients like sumac, citrus and fennel rather than a synthetic "garlic flavour" shortcut.

A reasonable starting point is around one teaspoon per serving for milder blends, less for blends with more heat, then adjust to taste. Among stellaVie's seven, The Daily, French Citrus and Bright Pepper carry no heat at all; Chilli Libre, Honey'd Heat and Smoke & Flame carry the most. A Mini is sized for trying a blend before committing to a full Bottle.

A few things help. Give yourself a year — the first few months of cooking with new rules are disorientating, but it passes. Build your pantry around what you have, not what you're missing. Find three or four reliable meals and repeat them while your instincts rebuild. Replace one ingredient at a time rather than overhauling everything at once. Our laVie essay "Cooking when your body has new rules", in the Real Talk section, goes into this at length, including the specific swaps that work meal by meal.

Yes, sumac is FODMAP-friendly in normal cooking quantities. It's a dried, ground Middle Eastern berry with a tart, bright flavour, a little like lemon zest with more depth. It does some of the same brightening work that tomato paste or garlic does in other cuisines, without being high-FODMAP or a nightshade itself. In stellaVie's range you'll find it in French Citrus, alongside lemon peel and tarragon. It is also one of the anchor ingredients in The Daily, though The Daily doesn't currently carry a FODMAP description, because of its mushroom powder and yeast extract.

Yes. Asafoetida (hing) is one of the most effective single substitutes for the garlic-onion aromatic base. If you avoid gluten, check the label first: ground hing is usually cut with wheat flour, so choose one marked "gluten-free". Heat oil or ghee, add a small pinch (well under 1/8 teaspoon for a four-serving dish; start tiny), let it bloom for 10–15 seconds until fragrant, then continue with the dish. It smells sharply sulphurous raw but mellows completely once it hits hot oil. This is a longstanding Ayurvedic technique, and it pairs naturally with AyurCurry, our Madras-style curry blend. AyurCurry contains Colman's mustard, which may contain wheat, so AyurCurry is not suitable if you must avoid gluten.

It depends what you're cooking and the direction you want. French Citrus and Bright Pepper are both mild, both lean on citrus and both suit fish and lighter dishes, so either can usually stand in for the other. If you avoid nightshades, Bright Pepper can replace French Citrus but not the other way round. Chilli Libre and Smoke & Flame both bring heat, but Chilli Libre is brighter and more upfront while Smoke & Flame is deeper and smokier. The Daily is mild too, but unlike French Citrus and Bright Pepper it isn't described as low FODMAP, a description that rests on formulation, not on a laboratory test. If FODMAPs matter to you, don't swap The Daily in for either of them. AyurCurry is harder to substitute because of its specific Madras-style profile, and Honey'd Heat stands alone for its sweet-heat character.

The Daily contains sea salt, sumac, savory leaf, parsley, carrot, sage, bell peppers, tomato powder, sugar, nutmeg, oregano, dill, yeast extract, pink peppercorn, mushroom powder, espelette chili powder — 16 ingredients, every one named on the label. It's stellaVie's everyday herb blend: garlic-free, onion-free and vegan. It isn't currently FODMAP-friendly (the mushroom powder and yeast extract don't qualify) and it isn't nightshade-free (the bell peppers, tomato powder and espelette chili powder are all nightshades) — both worth knowing if either matters to you. It works well for eggs, roast vegetables, weeknight chicken, fish and grain bowls.

AyurCurry is stellaVie's Madras-style curry blend, built for coconut curries. It contains 10 ingredients, every one named on the label: cumin, salt, turmeric, coriander, fenugreek, mace, ginger, cayenne pepper, Colman's mustard, cinnamon. It's anchored on cumin and turmeric, with mace and cinnamon for floral warmth and a gentle heat from the cayenne. It contains mustard, a declared allergen, and the Colman's mustard in it may contain wheat, so it isn't suitable if you must avoid gluten. It doesn't currently carry a FODMAP description: fenugreek is high-FODMAP and its exact proportion in the blend hasn't been confirmed. It's garlic-free and onion-free, and works well in lentil dal with coconut milk, slow-cooked curries and roasted vegetables. Lentils are high in FODMAPs, so skip the dal if that matters to you. Bloom the blend in hot oil at the start of cooking.

Both bring heat, but built differently. Chilli Libre is built around Aleppo pepper and cayenne — warm and rounded, with real chilli character that stays bold rather than punishing. Smoke & Flame is built around smoked paprika, chipotle and guajillo chillies, with a long, deep, smoky finish. Chilli Libre also carries a no-added-sugar claim. Both are vegan, and both are described as low FODMAP. That description comes from their formulation, not from a laboratory test: no blend has been tested for FODMAP content, and no independent body has assessed one.

stellaVie ships to Switzerland, the United Kingdom and the United States. EU shipping will follow. Join laVie or write to info@thestellavie.com to hear when we reach your region.

Shipping is free on orders from CHF 50. Below that, the cost for your country is shown at checkout, before you pay.

We have not published delivery times yet. When your parcel is on its way, you get a shipping confirmation by email.

Not yet. If subscriptions are offered once the shop opens, this answer will explain how they work.

The returns policy will be published with the shop's terms, before anything can be ordered. If you have a question about it in the meantime, write to info@thestellavie.com.

stellaVie is based in Zürich, Switzerland, and blends are produced in collaboration with carefully chosen co-manufacturers, to specifications written by the founder. As sourcing for individual ingredients is confirmed, that detail will appear on the relevant product pages.

We source organic ingredients where we can, but no stellaVie blend is certified organic and we make no organic claim on any product. The reason is the ingredient lists: a blend draws on a long list of herbs and spices, and certifying every one of them across every harvest would make the blends far harder to produce and considerably more expensive. Quality and flavour drive sourcing instead. If certification matters for your decision, write to info@thestellavie.com before ordering.

A Mini is a single sachet. We can't yet tell you how to recycle stellaVie's packaging: its specification isn't final, and recycling details will follow once it is.

Yes. Write to info@thestellavie.com for pricing. Wholesale is aimed at retailers, delicatessens and food service partners who share stellaVie's standards on transparency and quality.

For interviews, product samples or editorial enquiries, email info@thestellavie.com. A press kit — brand assets, product photography and a founder bio — is available on request. Candace, the founder, is available for interviews.