Spice allergy list: what to know

Spices that can cause reactions include mustard, sesame, coriander, cumin, chilli, paprika, cinnamon and garlic, although any spice may be involved. Symptoms can include itching or tingling in the mouth, hives, swelling of the lips or face, vomiting, wheezing or a blocked nose. Irritation from heat, reflux, or contact with powdered spices can resemble allergy without involving the immune system. A food diary can record the spice, amount, preparation, timing and symptoms.

Stop eating the suspected spice during a reaction and keep the ingredient label or recipe for review. Do not deliberately re-test a suspected food at home, especially after breathing symptoms or swelling. Arrange an allergy assessment if reactions recur; a clinician may use your history, skin prick testing or an allergy blood test to guide next steps. Ask about safe substitutes and how to read compound ingredient names.

Call emergency services immediately for trouble breathing, throat tightness, faintness, rapidly worsening swelling, or symptoms affecting more than one body system after eating. These can be signs of Anaphylaxis. Do not wait for a rash to appear. For milder symptoms that keep returning, book a prompt medical review rather than removing many foods without guidance.

Which ingredient should I avoid while this is being assessed? Could the reaction be irritation or intolerance instead of allergy? Do I need testing, an emergency action plan, or advice about carrying medication? How should I handle shared cooking surfaces and packaged foods?