Green pepper

Green pepper is notable for salicylate, histamine, tyramine and nickel. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose and oxalates.

Yes — Green pepper is high in salicylate. Green peppercorns are the same fruit as black pepper, picked unripe and preserved rather than dried, and they carry the same high salicylate load. Being sold in brine does not reduce it.

Green pepper contains only low levels of histamine. Green pepper 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.

Green pepper contains only low levels of tyramine. Green pepper is dried plant material used in pinches. It has no protein for bacteria to decarboxylate, and nothing has fermented it - the two conditions tyramine requires are both absent.

Green pepper contains only low levels of nickel. Green pepper is the same berry picked unripe and preserved rather than dried, so it is less concentrated than black pepper - water is still in it. 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.