Curry
Other names curry powder, curry mix
Curry: high in salicylate; moderate in FODMAPs, oligosaccharides, nickel and oxalates; low in histamine, fructose and sucrose. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SalicylateHigh
Curry powder stacks several spices in one blend — typically turmeric, coriander, cumin and chilli — and salicylic acid was found in every spice tested, so a blend carries more of them than any single jar. Swain (1985) names curry powder itself among the herbs and spices very high per 100 g, which is a named food rather than a ceiling for the group.
Sources· 1
- Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability. Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own
- FODMAPsModerate
Curry powder blends often contain onion and garlic powder, which are high in FODMAP fructans. Check the blend or use an onion/garlic-free mix to keep it low FODMAP.
Sources· 2
- Tuck C et al., J Hum Nutr Diet 31 (2018), FODMAP content of common plant-based and processed foods
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- OligosaccharidesFODMAPsModerate
Curry powder is a blend, and most commercial blends include garlic and onion powder among the spices. Turmeric, coriander, cumin and fenugreek carry no oligosaccharide - it is the two alliums, again, in a jar that names neither prominently.
- NickelModerate
Curry powder is a blend of dried, ground plants, and grinding dried plant material concentrates whatever the plants took from the soil. A blend averages across several of them, which is why it lands above a single spice. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.
Sources· 1
- Virgilio A. et al., J Braz Chem Soc 26:10 (2015) 1988-1993, Cd, Ni and V in spices by solid-sampling HR-CS GF-AAS
- OxalatesModerate
Curry powder is a blend, and its oxalate comes mostly from the turmeric that gives it the colour - the more yellow the powder, the more turmeric, and the more oxalate. It is used by the tablespoon rather than the pinch, which is what separates it from a single spice.
Sources· 2
- Ghosh Das S et al., Plant Foods Hum Nutr 67 (2012), total and soluble oxalate of Indian spices
- Ramasastri B et al., Qual Plant Plant Foods Hum Nutr 33 (1983)
- Histamine (+liberators / DAO inhibitors)Low
Curry powder is dried plant material with no protein and no fermentation, so it produces no histamine of its own. It is used in pinches besides. Where a spice appears on an elimination list, it is usually as a liberator rather than a carrier.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list, for the entry, its rating and its letters
- FructoseFODMAPsLow
Curry powder is a blend of dried ground plants, each contributing a trace. Spices are used in pinches, so even a concentrated fructose content arrives in an amount too small to matter - the fructans in alliums are the more relevant question.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- SucroseLow
Curry powder is a blend of dried ground spices, used in pinches. Some commercial blends add a little sugar as a bulking and balancing agent, which is what puts it on the scale at all.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- LactoseFODMAPsNone
- GlutenNone
- SorbitolFODMAPsNone
- TyramineNone
Intolerance levels are based on our documented scientific sources. See sources →
Note about this food
Salicylates – Scientific analysis shows curry powder contains very high amounts of salicylates. Herbs and spices, including curry powder, are among the most concentrated dietary sources of salicylates . Individuals with salicylate sensitivity should avoid curry or use extreme caution.
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Frequently asked questions
Which intolerances does curry affect?
Curry is notable for salicylate, FODMAPs, oligosaccharides, nickel, oxalates, histamine, fructose and sucrose. Clear on lactose, gluten, sorbitol and tyramine.
Does curry contain salicylate?
Yes — curry is high in salicylate. Curry powder stacks several spices in one blend — typically turmeric, coriander, cumin and chilli — and salicylic acid was found in every spice tested, so a blend carries more of them than any single jar. Swain (1985) names curry powder itself among the herbs and spices very high per 100 g, which is a named food rather than a ceiling for the group.
Does curry contain FODMAPs?
Curry contains moderate levels of FODMAPs. Curry powder blends often contain onion and garlic powder, which are high in FODMAP fructans. Check the blend or use an onion/garlic-free mix to keep it low FODMAP.
Does curry contain oligosaccharides?
Curry contains moderate levels of oligosaccharides. Curry powder is a blend, and most commercial blends include garlic and onion powder among the spices. Turmeric, coriander, cumin and fenugreek carry no oligosaccharide - it is the two alliums, again, in a jar that names neither prominently.
Does curry contain nickel?
Curry contains moderate levels of nickel. Curry powder is a blend of dried, ground plants, and grinding dried plant material concentrates whatever the plants took from the soil. A blend averages across several of them, which is why it lands above a single spice. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first. Amounts vary by brand and recipe, so always check the label of the exact product.
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