Italian seasoning

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

Yes — Italian seasoning is high in salicylate. Oregano, basil and thyme are all salicylate-rich, and drying them for a seasoning mix multiplies the concentration per gram. Swapping to the same herbs fresh is the simplest way down.

Italian seasoning contains only low levels of histamine. Italian seasoning 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.

Italian seasoning contains only low levels of gluten. Italian seasoning is dried leaves - oregano, basil, thyme, rosemary - and leaves do not clump the way ground spices do, so there is less reason to add anything. The versions that do carry a gluten risk are the ones with added garlic or onion powder, where the powder is the carrier.

Italian seasoning contains only low levels of oxalates. Italian seasoning is dried leaf herbs rather than seeds, barks or rhizomes, which is a different part of a different set of plants from anything that was assayed. Nobody eats a hundred grams of a spice. The level here reflects the portion: the oxalate is concentrated in the jar and negligible on the plate, and both are true at once. Amounts vary by brand and recipe, so always check the label of the exact product.