This collection covers three groups of Low FODMAP pantry staples: our two infused olive oils (Garlic-Infused and Shallot-Infused), all seven seasoning blends (Everyday, Lemon Herb, Ranch Style, Steak, Taco, Italian Blend and Tikka Masala), and both soup bases (Chicken and Vegetable).

Every product on this page is tested and certified Low FODMAP, gluten free, and made without onion or garlic. Multipacks and bundles are sold separately in our Bundles & Variety Packs collection.

If you are new to Fody, the Everyday Seasoning, Garlic-Infused Olive Oil and Chicken Soup Base are the three most people start with.

Yes. Each product in this collection is tested and certified Low FODMAP as a complete product, so you do not need to calculate ingredient thresholds yourself. Follow the serving size on the label and they fit the elimination phase as well as the reintroduction and personalization phases.

The oils are made by infusing the flavor of garlic or shallot into olive oil and then removing the solids, which is why they carry the taste without the fructans. The seasonings and soup bases are built without onion or garlic powder from the start.

As always, if you are working with a dietitian, keep them in the loop about the products you are adding to your routine.

Use them anywhere a recipe starts with sautéing garlic or onion. Warm a tablespoon of Garlic-Infused Olive Oil in the pan before adding vegetables, proteins or rice, and you get the aroma and depth of garlic without any of the prep or the FODMAPs.

Shallot-Infused Olive Oil is a little sweeter and softer, which makes it a natural fit for salad dressings, roasted potatoes, pan sauces and finishing a bowl of soup. Both oils also work drizzled over pasta, pizza or grilled bread.

Because the flavor is already in the oil, you can skip the garlic and onion in most recipes entirely and season with a Fody blend instead.

Start with the staples you use every week: one infused oil for cooking, two or three seasoning blends that match how you cook (Everyday and Italian Blend for roasts and pasta, Taco for Mexican nights, Steak for the grill), and a soup base for quick soups, gravies and risottos.

From there, add the specialty blends that make holiday cooking easier. Tikka Masala builds a weeknight curry in one pot, Lemon Herb brightens fish and vegetables, and Ranch Style turns plain lactose-free yogurt into a dip or dressing guests will not guess is Low FODMAP.

Keeping these on hand means you can cook for a crowd without reading a single label, and the pantry carries you through the busy season and into January.