Sichuan pepper

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

Yes — Sichuan pepper is high in salicylate. Sichuan pepper is a dried citrus-family husk, and that botanical origin is exactly why it is salicylate-rich. The tingling compound and the salicylate are not the same thing — removing the heat does not remove the load.

Sichuan pepper contains moderate levels of histamine. Sichuan pepper is not a pepper at all - it is the husk of a citrus relative, which puts it closer to the citrus liberators than to black pepper. The tingling it produces is a genuine nerve effect and not a histamine one, but the two are easy to confuse when judging whether something disagreed with you.

Sichuan pepper contains only low levels of tyramine. Sichuan 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.

Sichuan pepper contains only low levels of nickel. Sichuan pepper is a citrus-family husk, and it is the husk rather than the seed that is used. Husks sit on the outside of a fruit, which is where dust and soil residue collect. 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.