Caraway seeds are a herb from a plant in the Apiaceae family of plants. Other plants in this family include aniseed, carrot, celery, coriander, cumin, dill, fennel, parsley and parsnip. Plants in this family contain profilin proteins which can cause allergic reactions in uncommon circumstances.

Allergic reactions are most likely to be caused by Bet v 1-like proteins, which cause reactions in people sensitised to birch tree pollen and give oral allergy type symptoms.

Caraway seeds contain essential oils like carvone, anethole and limonene. These are all compounds which can cause skin irritation in people who pick, plant or process the plant.

Caraway seeds are a low FODMAP food when eaten in normal amounts as a food seasoning. 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.

Caraway seeds are 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.

As caraway seeds contain Bet v 1-like proteins they are linked to Pollen Food Allergy Syndrome.

The profilin proteins in caraway seeds link it to Celery-Mugwort-Spice Syndrome.

The essential oils in caraway seeds can be linked to contact allergic dermatitis.

Caraway is in the family Apiaceae, other spices in this family are coriander (cilantro), carrot, parsnip, aniseed, celery, chervil, cumin, dill, fennel and parsley.

Other plants which contain profilin include almond, aniseed, apple, banana, barley, carrot, celery, chard, date, fennel, fenugreek, hazelnut, kiwi, mango, melon, mustard, onion, orange, peach, peanut, pear, pineapple, plum, rice, soya, strawberry, sunflower seeds, tomato, walnut and wheat.

Other plants which contain Bet v 1 include almond, aniseed, apple, apricot, carrot, celery, cherry, chestnut, dill, fenugreek, hazelnut, jackfruit, kiwi, mango, melon, parsely, parsnip, plum, poppy seeds, radish, raspberry, soya, strawberry, tomato and walnut.

The food lists for these allergens are not exhaustive, visit the Cross Reactivity Tools to see the food lists in full.

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