Ingredients associated with "Spices allergy":

These are the ingredients that we have associated with the spices allergen. If spices is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Achiote - spice commonly used in Mexican and Indian cooking, aka annatto; slightly musky-flavored seed used whole or ground
  • Ajwain - seed most commonly in Indian cooking, similar to parsley; similar in smell to thyme but stronger and slightly musty
  • Alam leaf - aromatic leaves used in Indonesian cooking, similar to bay leaf
  • Allspice - dried unripe berry, used as spice, aka pimento
  • Anise - herb in the parsley family; grown for its seeds and sold as seasoning
  • Annatto - spice commonly used in Mexican and Indian cooking, aka achiote; slightly musky-flavored seed used whole or ground
  • Arrowroot - fresh tuber that looks like a small onion; commonly associated with arrowroot powder
  • Arrowroot powder - tropical american plant, used as a thickener similar to cornstarch
  • Asafoetida - onion-smelling spice used in Indian cooking
  • Baking soda - sodium bicarbonate; a fine, white powder used in cooking to help dough 'rise'
  • Basil - sweet herb of genus Ocimum, mint family
  • Bay leaf - dried leaf of laurel or bayberry
  • Caraway seed - aromatic seedlike fruit of the caraway plant, with an anise-like flavor and aroma; used as a spice
  • Cardamom - spice from the ginger family: elettaria (from India to Malaysia) and amomum (from Asia and Australia)
  • Cardamom seed - cardamom herb frm the ginger family; both varieties take form in a small seedpod
  • Chervil - an herb of the parsley family, having aromatic leaves used to flavor soups, salads, etc
  • Cream of tartar - white powder used as an ingredient in baking powders
  • Dried basil - basil that has been dehydrated; the flavor is stronger than fresh basil
  • Dried oregano - oregano that has been dehydrated; the flavor is stronger than fresh oregano
  • Dried rosemary - rosemary that has been dehydrated; the flavor is stronger than fresh rosemary
  • Dried thyme - thyme that has been dried; the flavor is stronger than fresh thyme
  • Epazote - pungent herb in Mexican and Caribbean cooking
  • Fennel - an aromatic, anise-flavored spice
  • Finely ground sea salt - sea salt that has been finely ground
  • Herb - any of various aromatic plants used for seasoning
  • Italian seasoning - spice mixture generally used in Italian dishes; commonly contains basil, oregano, sage, and marjoram
  • Italian seasoning powdered mix - spice mixture generally used in Italian dishes; commonly contains basil, oregano, sage, and marjoram
  • Italian-style diced tomatoes with basil - tomatoes which have been cut into small cubes; commercially available canned tomatoes with basil and other added spices
  • Lemongrass - tropical grass native to Sri Lanka and India, used as an herb in teas, soups and curries
  • Marjoram - cultivated for aromatic leaves, either green or dry, used as an herb
  • Marjoram leaf - cultivated for aromatic leaves, either green or dry, used as an herb
  • Mexican stewed tomatoes - tomatoes that have been stewed with a variety of spices
  • Mint - aromatic herb, similar to spearmint and peppermint
  • Mint leaf - leaf from the aromatic mint herb, similar to spearmint and peppermint
  • Nigella - black seeds with a peppery taste and used in Indian cooking
  • Non-iodized sea salt - salt obtained by evaporating seawater, not treated with iodine
  • Oregano - important culinary herb, dried herb is more flavorful than fresh
  • Oregano leaf - important culinary herb, dried herb is more flavorful than fresh
  • Peppermint - an herb of the mint family, cultivated for its aromatic, pungent oil
  • Peppermint flavoring - liquid flavoring that imparts a strong minty flavoring
  • Purple basil - a more intensely flavored basil than sweet basil, with a rich purple color
  • Ranch salad dressing mix - dressing made of sour cream or buttermilk, green onion, mayonnaise and seasonings
  • Rosemary - leaves of the rosemary shrub in the Mint family, used as a seasoning
  • Safflower - dried flower of Carthamus tinctorius
  • Sage - an herb in the Mint family, whose grayish-green leaves are used for seasoning
  • Sage leaf - grayish-green leaf of the sage herb, used for seasoning
  • Sassafras - aromatic bark of the sassafras root, used for flavoring
  • Sea salt - salt obtained by evaporating seawater
  • Seasoning - salt, herb, spice, etc, used for heightening or improving the flavor of food
  • Spearmint - aromatic herb having lance-shaped leaves used for flavoring
  • Sweet basil - sweet herb of genus Ocimum, mint family
  • Sweet basil leaf - sweet herb of genus Ocimum, mint family
  • Tarragon - leaves of the tarragon herb plant used for seasoning
  • Thyme - any of numerous plants belonging to the genus Thymus of the mint family, having narrow aromatic leaves using for seasoning
  • Vietnamese cilantro - member of knotweed family, interchangable with peppermint
  • Wasabi - known as japanese horseradish and is used as a spice with an extremely hot flavor

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