Spice allergies

The short answer¶

Food allergy to spices is less common than allergy to milk, eggs or nuts, but it is real and occasionally severe. In the UK, three spices or seeds used as spices, mustard, celery and sesame, are among the 14 allergens that must be declared by law. Other spices can cause reactions too, and because ingredient lists are allowed to group many of them as "spices" or "flavourings", they can be harder to avoid.

This page gives general information only. Anyone who suspects an allergy should see their GP, who can refer them to an allergy clinic for proper diagnosis.

The 14 allergens¶

UK food law, following the EU rules it inherited, requires 14 allergens to be emphasised on prepacked food labels and declared for food sold loose or in restaurants:

Since October 2021, "Natasha's Law" has required food prepacked for direct sale, such as sandwiches made and packed on the premises, to carry a full ingredients list with allergens emphasised.

Mustard¶

Mustard allergy is particularly well recognised in France, where mustard is eaten widely, and reactions can be severe. It covers the seeds, powder, prepared mustard, mustard oil and leaves. Mustard turns up in places people do not expect: mayonnaise, salad dressings, curry powders (curry-powder), pickling-spice, panch-phoron, barbecue sauces, sausages and many ready meals.

Celery¶

The celery allergen covers the stalks, leaves, root (celeriac) and seeds, and therefore celery salt. Celery allergy is more common in central Europe and is often linked to pollen allergy, especially to birch and mugwort, in what is sometimes called the celery-mugwort-spice syndrome. People with this pattern may also react to related plants of the carrot family (Apiaceae), including coriander, cumin, fennel, aniseed, caraway and dill. Celery is common in stock cubes, soups, Cajun seasoning and other seasoning mixes.

Sesame¶

Sesame allergy has become more widely recognised over recent decades and can cause severe reactions. Beyond obvious uses such as tahini, hummus and seeded bread, sesame appears in zaatar, dukkah, shichimi-togarashi, gomasio and many Asian sauces, and sesame oil may be used in cooking without being visible.

Other spices¶

Allergic reactions to many other spices have been reported, including garlic, coriander, pepper, cinnamon, fenugreek, saffron and chilli. They are uncommon and can be difficult to diagnose because testing extracts are not always available for every spice. Some people also react to spices through the skin or airways, for example workers handling large quantities of powdered spices.

Not every unpleasant reaction is an allergy:

• Chilli heat is an irritant effect caused by capsaicin, not an immune reaction. It can cause sweating, a runny nose and stomach upset, but it is not an allergy.
• Oral allergy syndrome, itching or tingling in the mouth after raw plant foods, is common in people with pollen allergies and is usually mild.
• Intolerances, such as digestive discomfort after garlic or onion, do not involve the immune system in the same way.

Living with a spice allergy¶

• Read the whole label, every time. Recipes change. Look for the emphasised allergens, then for "spices", "herbs", "seasoning" and "flavouring", which may need a call to the manufacturer.
• Ask when eating out. Restaurants must be able to tell you which of the 14 allergens are in each dish. For other spices, staff may need to check recipes.
• Watch blends. Commercial curry powders, garam-masala, ras-el-hanout, baharat and chinese-five-spice vary by brand. Making your own (making-a-spice-blend) gives full control.
• Consider cross-contamination. Spices are often packed on shared lines, and "may contain" warnings reflect that.

See also spice-contamination, mustard-oils and buying-spices.