Hello,
I developed a chili oil that is cooked with dried aromatics/chilies that are then strained out prior to bottling. Only the flavored oil (with no particulates) is bottled as a finished product. Do I need to list the aromatics that are removed? I'm thinking some of them fall under "Natural Flavor" but when it comes to garlic, onion, etc. I'm not sure that would fall under natural flavor. I know some people can have sensitivities to alliums and I don't want to hide anything, I just want the label to be correct and safe.
Maybe my search terms are wrong but I can't seem to find any FDA guidance on this one. Any help would be appreciated.