The potential for spices and herbs to trigger allergic reactions, especially in children, is increasingly being recognised. A recent review draws together evidence from clinical studies, case reports, and regulatory sources to explore how allergies to spices and herbs are often underdiagnosed and underestimated.
Reactions can range from mild oral symptoms to severe anaphylaxis, and the most common culprits include mustard, celery, coriander, fennel, cumin, anise, pepper, and herbs from the mint family. Both IgE- and non-IgE-mediated mechanisms are involved, with cross-reactivity to pollens such as birch and mugwort frequently complicating diagnosis.
Children with pollen allergies or atopic dermatitis are at higher risk, and exposure can occur not only through food but also cosmetics, herbal teas, and household products. Diagnosis is challenging due to hidden allergens, inconsistent labelling, and a lack of standardised tests; oral food challenges remain the gold standard. Management relies on strict avoidance, education about cross-contamination, and emergency preparedness, especially for those with a history of severe reactions.
The review highlights major gaps in paediatric data, diagnostic tools, and labelling regulations, all of which hinder safe avoidance and public health strategies. Strengthening allergen labelling and surveillance is essential to improve safety and awareness for families navigating spice and herb allergies.
Reference: Berghea, et al. 2025. ‘Spices, herbs and allergic reactions in children: myth or reality — a narrative review with scoping elements’, Frontiers in Allergy, 6, 1698559. DOI: 10.3389/falgy.2025.1698559
