Camomile (chamomile is the American spelling) is a daisy- like plant often used in traditional medicines and teas.

Camomile is in the Asteraceae family of plants which includes artichokes, marigolds and daisies. The most allergenic plants in this family are lettuce and sunflowers.

Contact reactions linked to camomile have been linked to nobilin (Sweet chamomile) and desacetylmatricarin (German chamomile). Both are sesquiterpene lactones and are commonly used in cosmetics. These are the most likely culprit for allergic contact dermatitis reactions to camomile.

Camomile is in the same family of flowers as mugwort and as a result is linked to Celery Mugwort Spice Syndrome, which is similar in it's symptoms as Pollen Food Allergy Syndrome. Instead of being sensitised by Bet v proteins which are PR-10 (pathogenesis-related) proteins this group of foods are all defensin protein linked foods.

Camomile is a high 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 which can be mistaken for a true IgE food allergy.

Camomile is a food low 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.

You may have Celery Mugwort Spice Syndrome if you suffer from camomile allergy with oral allergy symptoms to 3 or more of the foods mentioned in cross reactivity section.

As a pollen camomile has been known to induce asthma and cause allergic rhinitis and allergic conjunctivitis.

If sensited to mugwort pollen you may have Pollen Food Allergy Syndrome and may also react to celery, carrots, dill, parsley, fennel, coriander, cumin, and sunflower seeds.

Defensin proteins are also found in celery, mango, peanut, sunflower seeds and fresh wasabi.

Food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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