Angelica is a plant in the Apiaceae family of herbs. Other plants in this family include aniseed, celery, carrot, cumin, dill, parsley and parsnip.

It is not a commonly eaten herb, but is used in herbal medicines and as a flavour in some gins.

Other herb and spices contain profilin and Bet v 1 proteins, as a less commonly used herb there aren't any studies looking at the particular allergenic proteins in it, but it is likely that angelica does contain these allergens.

Like other herbs and spices angelica contain furanocoumarins. These chemicals can get on the skin and in combination with ultraviolet light (sunlight) can cause a sunburn like rash. Furanocoumarins are found in higher concentrations in fresh herbs and are natural irritants which can cause allergic contact dermatitis. This is more common in occupations where you are frequently coming into contact with the food, like chefs, cooks, growers and pickers.

You can read more about other herbs and spices on the Herbs and Spices page.

Angelica is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Like many other herbs Angelica is a food high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Angelica is linked to allergic contact dermtatitis and phytophotodermatitis as it contains furanocoumarin, a natural skin irritant in some people.

If you are allergic to angelica you may also be allergic to closely related plants. Other plants in the Apiaceae family of plants include aniseed, caraway seed, carrot, celery, coriander (cilantro), cumin, dill, fennel, lovage, parsley and parsnip.

Note these food lists are not exhaustive, you can find the most up to date information on the Cross Reactivity Tool.

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