Herbes de Provence

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

Yes — Herbes de Provence is high in salicylate. Dried herb blends are the concentrated form of already salicylate-rich herbs — rosemary, thyme and oregano lose their water and keep their salicylate. The same herbs fresh are markedly lower.

Herbes de Provence contains only low levels of histamine. Herbes de Provence contains no histamine. This one is a jar rather than a leaf, and what else is in the jar decides more than the herbs do — some blends carry salt, garlic or cheese powder. Herbs are among the few things on this axis that can be used freely, and what SIGHI publishes for them is a compatibility rating rather than a content.

Herbes de Provence contains only low levels of gluten. Herbes de Provence is the same case as Italian seasoning - whole dried leaves and flowers, little reason for a gluten-bearing bulking agent. It is on this list because spice blends are reviewed as a category, and a blend is always a label question rather than a food one.

Herbes de Provence contains only low levels of oxalates. Herbes de Provence is a European leaf blend - thyme, rosemary, savory, oregano - and the oxalate assay behind this axis covered Indian spices, none of them a leaf blend. Nobody eats a hundred grams of a spice. The level here reflects the portion, and both facts are true at once: concentrated in the jar, negligible on the plate. Amounts vary by brand and recipe, so always check the label of the exact product.