<<Disclaimer: Verify this information before applying it to your situation.>> Yes, the subject is mouthful. Before the Celiac really kicked in I started having issues with tomatoes. Now it's all nightshade fruits from tomatoes to peppers (bell and the spicy hot kind) to paprika -- and everything has paprika! It's almost always an ingredient in the mysterious "spices" grouping on labels. The only nightshade I *can* tolerate is potato, the root in the group. (Thank goodness on that one.) If there are others of you out there with Celiac and this particular food allergy (and for me it is an allergy not an intolerance -- flushed skin, closed throat, etc. you know the drill), I could really use your advice in dealing with it. What do you do for ketchup, mustard, etc? Nightshade free hot dogs would be a small blessing. Salty/chip style snack foods that are paprika-free? I miss cheesy poof style things. How do you spice things without going overboard on the peppercorn or horseradish/wasabi or powdered mustard? I love ginger, but it only goes so far. I've been making my own mustard so far. It's, uh, interesting. I think I cleaned out a pesky kitchen drain clog with the leftovers. And, you really can get used to pizza without tomato sauce. It just takes some time and understanding from those willing to share the oddity with you. Help, recipes, food suggestions, et al will be greatly appreciated. angie los angeles