Allergy - Spices Panel

Spice allergy test is done for suspected allergies due to spices used in cooking to determine the exact source causing it (allergen).

Spice allergy test measures the IgE-mediated response to 7 commonly used spices for cooking:

1. Basil (Tulsi/Ocimum Basilicum)
2. Black Pepper (Piper Nigrum)
3. Cardamon (Elettaria Cardamomum)
4. Chilipepper (Capsicum Frutescens)
5. Clove (Syzygium Aromaticum)
6. Coriander (Coriandrum Sativum)
7. Mustard (Brassica/Sinapis Spp.)

Total IgE levels are also measured.

Spice allergy test requires a blood sample post exposure to the allergens. A tourniquet (elastic) band is placed tightly on the upper arm. The patient is then asked to make a fist. This helps in the build-up of blood filling the veins. The skin is disinfected before needle insertion and the blood sample is collected in vacutainer.

Positive result to an allergen indicates that the person is allergic to it. Increased allergen-specific IgE levels further confirms that. Very often the test may be positive for more than one allergen as well. The further treatment course is decided based on the results. Based on the symptom, age, environmental allergens, and region wise allergens further testing may be required for specific diagnosis. Negative result may require other tests for differential diagnosis.

The following symptoms are noticed in a spice allergy:

• Diarrhea
• Hives
• Anaphylaxis
• Upset stomach
• Bloating
• Nausea
• Swollen lips
• Shortness of breath

The treatment for a spice allergy is the same as that for a food allergy. In the case of a severe reaction, doctors may prescribe injectable epinephrine and antihistamines which can significantly alleviate immediate symptoms. For contact dermatitis induced by spices, doctors may recommend topical corticosteroids. However, the best treatment for spice allergy is to avoid contact with or exposure to the allergen(s).

A spice allergy can be easily diagnosed with blood tests. If the results turn out to be positive, it is best to avoid the allergens.

Celery, garlic, cinnamon, sesame, turmeric, onion and mustard are the most allergens when it comes to spice allergies; mustard allergy is the most common spice allergy. Black pepper and vanilla have also been linked to allergic reactions.