Common reactivity is more likely in plants that are botanically closer related (Table 2). The elicitors are plant proteins that are similar in different plants. Cross-reactivity to latex has been reported, too. Especially birch pollen, and mugwort pollen allergy represents a risk for the development of reactivity to spices. In most cases of reported spice allergy, IgE-cross reactions with pollen were reported. It may be considered that thresholds for other spices may be comparably low and, consequently, low-dose challenge trials are recommended.

Below, allergic reactions did not occur in the tested patients. However, for the spices taken up into the food allergen list of the EU (see below) some data on lowest reactive threshold are available since recently: for dried celery spice 160 mg, sesame 30 mg, and mustard 40 mg. Spices may produce mild symptoms: itching, swelling, burning at lips, tongue and palate or severe local reactions in and around the mouth: swelling of the throat, flush, breathing problems, stomach indigestion, vomiting, diarrhoea, and systemic reactions such as hayfever, asthma and anaphylactic shock.įor most spices, the current scientific evidence is unsatisfactory to establish an intake threshold. Spice allergens can, therefore, be expected in raw, toasted, grilled, baked, cooked, tinned, pickled or dried food when eating out or at home, in freshly prepared or fast food. Roasted spices may keep their potential for allergenicity, as poppy seeds or sesame, the latter often consumed toasted on bread. in the case of paprika, but still leave a considerable number of allergenic proteins. Additionally, mechanical grinding of the dried material may destroy some allergens, e.g. in the case of green versus black pepper. Allergens in pickled spices are unchanged or better conserved than in the dried ones, e.g. Many of them are used in dried or freeze-dried condition, as dill, parsley or celery, which then contain most of the allergic proteins also present in the raw spice. Names, synonyms and biological classification of the most popular spices are given in Table 1.įew spices are added raw to the dish. In this overview, also celery, sesame and mustard which belong to the category spices, will be briefly touched too, even if detailed descriptions can be found in separate sections. All parts of the spice plants from seeds, flowers, leaves, barks to rhizome or roots can be used for refinement of foods. The term spice contains an endless number of plant-derived ingredients used in the cuisine to refine foods.

Black pepper allergy cross reactivity