Ginseng is a plant in the Araliaceae family of plants. These are generally flowering plants and types of ivy.

The root of the plant is dried and ground and was traditionally used in Chinese medicine. In more recent times it is added to lots of different products including teas and supplements.

Studies have shown links to oral allergy type symptoms, which has shown to be from Bet v 1 proteins in the herb. These proteins are more easily broken down by temperature changes and processing, and is commonly linked to pollen food allergy syndromes.

Ginseng allergy may disproportionately affect people who are regularly exposed to it, such as those working in herb shops or markets, they may be at a higher risk of developing an allergy.

As ginseng is generally consumed in very small amounts it is very rarely linked to food intolerances.

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

As ginseng contains Bet v 1 proteins it can be linked to Pollen Food Allergy Syndrome, which is where similarly shaped proteins cause allergy like irritation in the mouth, nose and throat.

Other proteins which contain Bet v 1 include apple, caraway seeds, cherry, dill, hazelnut, kiwi, mango, melon, parlsey, peach, peanut, strawberry and tomato.

Please note this list of foods is not exhaustive, please visit the Cross Reactivity Tool for the most up to date food lists.

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