Can Spices Set Off a Nut Allergy? (2024)

A tree nut allergy occurs when a person cannot eat a certain type of nut because their immune system deems certain proteins found within it as harmful. This causes a reaction that can come with mild to severe symptoms. As much as 3% of the world’s population has a nut allergy.

When a person is allergic to a specific nut, certain other foods can set off a reaction because of cross-reactivity. Cross-reactivity is when certain proteins in the food a person is allergic to are similar to proteins in other foods.

This article discusses the symptoms of a nut allergic reaction and spices to avoid due to cross-reactivity.

Types of Nut Allergies

There are various types of tree nuts that people can be allergic to. These include:

• Almonds
• Brazil nuts
• Cashews
• Hazelnuts
• Pecans
• Pistachios
• Walnuts
• Macadamia nuts

Nut Allergy Symptoms

When the body reacts to an allergen, which is the substance that causes an allergic reaction, it releases histamines. Histamines are compounds that cause symptoms to develop. These allergy symptoms can range from mild to severe.

Common allergy symptoms found in those allergic to tree nuts include:

• Difficulty breathing
• Wheezing, coughing, or sneezing
• Hoarseness or tightness in the throat
• Itchy, swollen, or watery eyes
• Hives (red and itchy welts that form on the skin)
• Swelling in the face or throat
• Anxiety
• Drops in blood pressure

Can a Nut Allergy Cause Spice Allergy?

There are several ways that a nut allergy can contribute to a spice allergy either directly or indirectly. Chief among these are processes called cross-reactivity and cross-contamination.

Cross-Reactivity

When a person is allergic to a nut, they are allergic to a specific protein found in the nut and will react when exposed to that protein. If that protein is found in a spice, it can also cause a reaction. This is known as cross-reactivity.

Examples of cross-reactivity between specific spices and nuts include:

• Cashew and pink peppercorn
• Cashew and sumac
• Pistachio and pink peppercorn
• Almonds and mahaleb spice
• Peanuts and celery seed

In cases like these, a protein found in both the spice and the nut is the allergen (allergy-causing substance). An example of this is a protein called prolamin found in many allergy-triggering foods, including almonds and wheat.

Cross-Contamination

Cross-contamination refers to practices in which one food accidentally finds its way into another food it should not be in. This usually occurs when commercial kitchens don't segregate containers, counters, machines, or equipment used to prepare or store nuts. It can also happen when food manufacturing facilities make multiple products, including those containing nuts.

With spices, cross-contamination with nuts has been reported. This was seen in 2014 when the Food and Drug Administration (FDA) recalled 675 cumin products, including bottled spice and spice blend, after finding them cross-contaminated with tree nuts, including almonds.

While large-scale incidents like this are uncommon, it nevertheless highlights the need to read product labels to see if a food product was manufactured in a plant that also uses tree nuts or peanuts.

This also means reading product labels to see if nuts were intentionally used in a product.

One example is suya spice, a Nigerian spice blend used to marinate meat that is gaining popularity in the United States. What many people don't realize is that suya spice is comprised of peanut powder, paprika, ground ginger, onion powder, garlic powder, cayenne pepper, and salt.

Another example is dukkah, a popular seasoning from Egypt used for Middle Eastern cooking. Dukkah is typically made with ground hazelnuts, sesame seeds, cumin, coriander, sumac, cinnamon, and salt. Other variations are made with pistachio or almonds.

Common Spice Allergies

Spice allergies are rare. Roughly four to 13 people per 10,000 adults have an allergy to spices. Some of the most common spices people are allergic to are:

• Anise
• Coriander
• Fennel
• Garlic
• Cinnamon
• Sesame
• Turmeric
• Mustard
• Black pepper
• Vanilla

There is a highcross-reactivityamong spices. Therefore, it’s likely that if you’re allergic to one spice, you’re likely allergic to others as well.

Other Foods to Avoid

Since cross-reactivity is high for nuts, you may have to avoid other foods that could set off an allergic reaction as well. If you are allergic to one tree nut, you should avoid all tree nuts unless you know it is safe to eat a certain kind.

For example, if you are allergic to pecans, there is a good chance you are also allergic to walnuts because they have a high level of cross-reactivity. The same goes if you’re allergic to pistachios or cashews.

You should also avoid prepackaged products that don’t list all the ingredients used or have a notice stating that they may contain tree nuts, as you can’t be sure which tree nut will be found in the product.

Summary

Tree nut allergies are difficult to cope with because they are often used in many types of foods and spices. Specific spices that should be avoided if you have a tree nut allergy include cumin and spice blends. You should refrain from consuming cumin because it often uses nuts as a filler, and spice blends because they often contain cumin.

If you do consume a tree nut that you’re allergic to, you will experience symptoms of an allergic reaction, including hives, itchy or watery eyes, chest or throat tightness, and face swelling.

If you experience any symptoms of a severe allergic reaction such as confusion, gastrointestinal distress, or difficulty breathing, call 911 immediately. A severe allergic reaction can, in some cases, cause coma or even death.