Nutmeg is a spice in the Myristicaceae family of plants. The spice is made from the brown seed kernel inside the fruit pit of the plant. The spice mace is made from the same plant, but is from the red or purple lacy covering on the pit. If allergic to one, you would likely be allergic to the other.

Nutmeg is NOT a nut, so does not have to be avoided if you are allergic to tree nuts or peanuts.

Nutmeg contains eugenol which is a chemical compound which can cause contact allergies - it is found in nutmeg oil which can be added to foods and cosmetics for flavour or fragrance.

There are no recorded allergens for nutmeg by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE.

Nutmeg is a low 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 and this can be mistaken for a true IgE food allergy.

Nutmeg 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.

Nutmeg oils contain isoeugenol, which is a contact allergen which can cause contact allergic dermatitis.

Nutmeg and mace are made from the same plant, so if suffering from allergic symptoms to one it is likely that you will also be allergic to the other.

Other plants which contain eugenol include allspice, bay leaf, basil, cinnamon, turmeric, marjoram, mace, clove, pepper, ginger, oregano and thyme.

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

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