Licorice

Licorice root carries fructans, and it arrives as a sweet rather than a vegetable - which is how a high-FODMAP food gets eaten in quantity without anyone counting it as one. The root is chewed slowly, so the dose is spread but sustained. Monash gives a SERVE THRESHOLD, which is a different object from a content. A threshold answers how much, and for grams per hundred the papers are the source, not the app.

Licorice root stores fructans, as roots that overwinter tend to. The confectionery made from it is mostly sugar and starch, so the level applies to the root and the extract rather than to every sweet bearing the name.

Licorice carries salicylate, and a survey of 333 foods named it among the confectionery that does. It reaches people well beyond sweets: herbal teas, digestive blends and cough preparations all use the root, and the portion is the easiest thing to lose track of there.

Licorice root is high in oxalate, which is easy to miss because it arrives as a sweet rather than a vegetable. Roots concentrate more than the parts above ground, and this one is chewed slowly and in quantity.

Licorice 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.

Licorice is a root, and roots take up more than the parts above ground - but licorice is a legume root, and the legume nickel route runs through the seed, not the root. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.