Abstract
A wide variety of spices are in culinary use for food flavoring, coloring, and preservation.1 Spice allergy is uncommon, and it is estimated that around 2% of food allergy reactions in adults are caused by spices.2 Spices have the potential for being hidden food allergens.3 The allergenic proteins in spices are not well characterized, and commercial skin test extracts are not available, limiting widespread clinical testing. For these reasons, spice allergy is likely underdiagnosed. Common spices that are reported to cause allergies include mustard, coriander or cilantro, fennel, saffron, parsley, and cumin.
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