BLACK PEPPER ALLERGY
Black pepper is a spice in the Piperaceae
family of plants. The dried fruit of the plant is referred to as a peppercorn.
Coloured peppers are not from different species, but much like tea
, they are from different stages of the drying process. Green peppercorns are unripe, black pepper is from dried unripe peppercorns. White and red peppercorns are ripened seeds, white with the outer layer removed and red usually preserved in vinegar. Pink peppercorn is the exception, this is in an entirely different family of plants, Anacardiaceae
, which include mango, pistachio and cashew nuts.
Black pepper is a low FODMAP food. FODMAP
stands for F
olyols. 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.
Black pepper 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.
If you are allergic to pink peppercorns only you may want to also avoid mango, pistachio and cashew nuts as they are all in the same family of plants, Anacardiaceae
Science Direct - Black Pepper
FODMAPedia - Black Pepper
AAAAI - Spice Allergy
Articles and Journals
Occupational rhinitis caused by hypersensitivity to black pepper, 2023
A Rare Case of Multiple Severe Anaphylaxis Caused by Thyme, Black Pepper, Wasp and Honey, 2019
Severe Pepper Allergy in a Young Child, 2011
Allergens in pepper and paprika, 2007
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