Curry leaf is harvested from the curry tree which is in the Rutaceae family of plants. Other plants in this family are citrus fruits including grapefruit, lemons, limes and oranges. The leaf is used for its flavour and smell, which makes it very popular in Indian and other South Asian cuisines. Other citrus fruits can be eaten, but the ones from the curry plant are an acquired taste. The seed of the curry plant is toxic to humans and should not be eaten.

Curry leaf should not be confused with curry powder which is a blend of other aromatic herbs and spices. The FOOD ALLERGY INDEX contains most of the spices included in curry mixes.

Curry leaf contains lots of fragrance compounds including cinnamaldehyde and cinnamal which can cause contact allergic dermatitis. It is especially linked to occupational contact dermatitis, with those who pick the leaves or cook a lot with them.

Curry leaf is a low FODMAP food in normal portions. 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.

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

Curry leaf is associated with allergic contact dermatitis, likely linked to the aromatic chemicals it contains, most likely cinnamal.

Curry is in the Rutaceae family of plants, if you are allergic to curry leaf you may also be allergic to grapefruit, lemon, lime, oranges, tangerines, goji berries, kumquat and Sichuan Peppers.

The most up to date information is on the Cross Reactivity Tool.

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