Spices and salicylate: 69 foods rated

Allspice is a dried berry, and drying removes the water and leaves the salicylate concentrated in what is left. Portions are small, but in spice blends and baking mixes they add up fast.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Black pepper measures 45.72 mg of salicylate per kilogram, fourth of the five spices in the survey — not the highest, but the one most likely to be used at every meal. The habit matters more than the dose here: a pinch at a time, several times a day, is what builds the load.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices

Dried pod and seed, high in salicylate per gram and used sparingly in cooking. Cardamom-heavy drinks — spiced coffee, chai — are where a genuinely large dose accumulates.

Cayenne pepper is dried, ground chilli and carries salicylate for that reason — the assay that measured spices found salicylic acid in every one it tested. The trap is that the heat is no guide: capsaicin and salicylate are different compounds made by the plant for different purposes, so a mild chilli powder is not a lower-salicylate one and a fierce cayenne is not automatically a higher one. Judge it by the spoon, not by the burn.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891–2896, salicylic acid content of spices and its bioavailability — it found salicylic acid in every spice it tested and gives a ceiling for the group, up to 1.5 per cent by weight, but no value for any one spice, so it ranks nothing

Cinnamon is dried bark, measured at 57.24 mg of salicylic acid per kilogram — third of the five spices in the survey, and an order of magnitude under cumin, though Swain's older figure of 152 put it higher. The practical dose is a pinch, but cinnamon supplements taken daily in capsule form are a different order of exposure entirely.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices

Cloves are among the four culinary spices an RP-HPLC measurement placed highest in salicylate, alongside dried oregano and behind dried basil and cumin. They go in by the two or three, and a whole clove fished out after cooking still leaves its salicylate behind in the dish.

• Gajewska D., Kęszycka P.K. & Szkop M., Food & Function 10 (2019) 7037–7041, salicylate content of culinary herbs and spices by RP-HPLC with fluorescence detection — a ranking of the herbs it measured, not a figure per 100 g

Coriander seed: the dried seed measures 207.18 mg of salicylic acid per kilogram — second of the 112 foods in the survey, above cinnamon, black pepper and turmeric, which all measure four to five times less. The fresh leaf is a different food on this axis entirely. Ground is used more generously than whole.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices

Cumin is dried seed measured at 604.97 mg of salicylic acid per kilogram — the highest of all 112 foods in the survey, and rarely used alone in quantity — it matters most inside spice blends, where several equally concentrated seeds stack in one spoonful.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices. And Gajewska D., Kęszycka P.K. & Szkop M., Food & Function 10 (2019) 7037–7041 ranks cumin among the four culinary spices highest in salicylate

Curry powder stacks several spices in one blend — typically turmeric, coriander, cumin and chilli — and salicylic acid was found in every spice tested, so a blend carries more of them than any single jar. Swain (1985) names curry powder itself among the herbs and spices very high per 100 g, which is a named food rather than a ceiling for the group.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability. Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

Dried thyme is one of the herbs and spices a survey of 333 foods named as very high in salicylate. Drying is what puts it there: taking the water out leaves the salicylate in a fraction of the weight, and this is already the dried form.

• Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

Fenugreek is a dried seed and carries salicylate as dried seeds do, though no measurement places it: the one survey that put 112 foods through GC-MS for this axis does not include fenugreek, and the spice assay that does cover it gives a ceiling for the whole group and no value for any single one. What is particular to fenugreek is the dose — it arrives inside curry blends by the pinch, and inside daily supplement capsules by the gram, which is a different food question entirely.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891–2896, salicylic acid in every spice tested, up to 1.5 per cent by weight and no value per spice
• Malakar S. et al., J Food Compos Anal 57 (2017) 31–39, cited for the scope of its list, which does not include fenugreek

Garam masala is a blend built from high-salicylate spices — pepper, cinnamon, clove, cardamom — so the mix concentrates what each contributes. Blends are harder to dose than a single spice. Swain (1985) names garam masala itself among the herbs and spices very high per 100 g, so the blend is a named food here and not only the sum of its parts.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability. Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

Ginger powder carries salicylate, and the drying is what puts it there: taking the water out of the fresh root leaves the same salicylate in a fraction of the weight, so a spoonful of powder is not a spoonful of grated root. The assay that measured spices found salicylic acid in every one of them. Ginger capsules and a strong ginger infusion deliver far more again than cooking does, because the dose stops being a seasoning.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891–2896, salicylic acid content of spices and its bioavailability — it found salicylic acid in every spice it tested and gives a ceiling for the group, up to 1.5 per cent by weight, but no value for any one spice, so it ranks nothing

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.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

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.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

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.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

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.

• Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

Mint is high in salicylates, and it reaches people through more than cooking — toothpaste, mouthwash, chewing gum and herbal tea all deliver it, several times a day and often unnoticed.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Mustard seed is high in salicylates and prepared mustard adds vinegar and often spices on top. It is used in small repeated amounts, which is exactly how a daily total builds without being noticed.

Dried oregano is one of the four culinary herbs an RP-HPLC measurement placed highest in salicylate, alongside cloves and behind dried basil and cumin. Drying is what puts it there: taking the water out leaves the salicylate in a fraction of the weight, so the fresh herb is the lower form of the same plant.

• Gajewska D., Kęszycka P.K. & Szkop M., Food & Function 10 (2019) 7037–7041, salicylate content of culinary herbs and spices by RP-HPLC with fluorescence detection — a ranking of the herbs it measured, not a figure per 100 g

Paprika is dried, ground capsicum, and the drying is what makes it high: the fresh pepper is far milder on the salicylate scale than the powder made from it. Swain (1985) names paprika itself among the herbs and spices very high per 100 g, which is a named food rather than a ceiling for the group.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability. Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

Pink peppercorns are not true pepper but the dried berry of a shrub in the cashew family, and they sit high on the salicylate scale. Used mostly for looks, they are easy to leave out of a dish.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Ras el hanout can hold a dozen spices or more, and salicylic acid was found in every spice tested, so the number of ingredients is what makes this blend heavy. The recipe varies by maker, so the load varies too — a fixed blend is easier to judge than an artisanal one.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Made from red wine, so it starts from the grape skins where salicylate concentrates — the highest of the wine vinegars. Used by the spoonful, but in dressings that go on everything.

Rosemary is one of the herbs and spices a survey of 333 foods named as very high in salicylate. The sprig is usually fished out before serving, but what it released during cooking stays in the dish, so taking it out late changes little.

• Swain A.R., Dutton S.P. & Truswell A.S., Journal of the American Dietetic Association 85 (1985) 950–960, salicylic acid in 333 foods by HPLC at 235 nm — named among the herbs and spices very high per 100 g, named rather than given a figure of its own

A wine vinegar like the others, from grapes and aged in wood. Used in small amounts as a finishing acid, which is the only thing keeping the salicylate portion down.

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.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Dried and ground capsicum like ordinary paprika, with smoking as an extra step. The salicylate comes from the drying, not the smoke, so it sits as high as unsmoked paprika.

Star anise is a dried fruit used whole, and it carries a high salicylate load in a very small piece. Infusing it and removing the pod still leaves salicylate in the liquid.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Sumac is a dried, ground berry used for its sourness, and it is one of the highest-salicylate spices measured. It is often used generously as a finishing sprinkle, which is where the dose comes from.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Turmeric is a dried, ground rhizome measured at 38.83 mg of salicylate per kilogram — the LOWEST of the five spices in the survey, though still far above any vegetable. Supplement doses are the real issue — a curry uses grams, a capsule course can deliver far more, day after day.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices

Made from white wine, which has less skin contact than red — the milder of the wine vinegars, though no published salicylate measurement covers vinegar at all, so the category sits on the wine it was made from.

• Malakar S., Gibson P.R., Barrett J.S. & Muir J.G., J Food Compos Anal 57 (2017) 31–39, salicylic acid by GC-MS in 112 foods, Table 2c for the spices

The sourness is acetic acid, which is unrelated to salicylate — what makes wine vinegar high is the grape it was fermented from, and enough survives to put it at the highest level.

A dried leaf, infused and then removed — but removing it does not remove the salicylate it released into the liquid during cooking.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

The cured pod is salicylate-bearing, and vanilla extract concentrates it in alcohol — which adds alcohol's own effect on tolerance to the extract.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Capers are flower buds preserved in brine or salt, and the salicylate survives the curing. Rinsing removes salt, not salicylate.

Caraway is a dried seed used whole in breads and cabbage dishes. Whole seeds pass through less completely broken down than ground spice, which slightly limits what is absorbed. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Usually a blend rather than pure chilli — cumin, oregano and garlic are common additions, each contributing its own salicylate on top of the pepper.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Elderflower is usually consumed as cordial, which concentrates many flowers into a syrup. Diluting the cordial more is a direct way to lower the salicylate dose.

Dehydrated garlic is more concentrated per gram than the fresh clove, and it is measured by the spoon rather than the clove — both push the dose up. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Garlic powder cut with salt, so the salicylate per spoonful is lower than pure garlic powder — but it is used far more liberally, which cancels the dilution.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Hibiscus flowers are dried and drunk as an infusion, and steeping time governs how much salicylate ends up in the cup — the same lever as black tea.

Lemongrass is used as an infusion and usually removed before serving, but the salicylate it releases stays in the broth or curry.

Closely related to oregano and behaves the same way: the dried form used from a jar is far more concentrated than the fresh herb. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

A dried seed, grated fresh in tiny amounts. The quantity used is what keeps this at moderate rather than high, not the concentration itself. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Dried petals used in blends and confectionery, and rosewater carries the same compounds in liquid form — easy to use generously without noticing. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Saffron: extremely concentrated per gram, but used in threads — a pinch for a whole dish. The quantity is what keeps this manageable, not the concentration. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Verbena is a dried herb drunk as an evening infusion, so the salicylate exposure is daily and habitual rather than occasional. Steeping time is the lever.

White pepper is the same berry as black with the outer layer removed, which takes some of the salicylate with it — it sits below black pepper for that reason.

• Paterson J.R. et al., J Agric Food Chem 54 (2006) 2891-2896, salicylic acid content of spices and its bioavailability

Balsamic vinegar is concentrated cooked grape must, aged for years. The salicylate concentration works against you here even though the rating is low — use it by the drizzle.

Fresh basil leaf is low in salicylate. Dried basil is a different food: drying takes the water out and leaves the salicylate behind, and a measurement of culinary herbs by RP-HPLC found its highest concentrations in dried basil and cumin, ahead of dried oregano and cloves. A teaspoon of the dried herb is therefore not the handful of fresh leaves.

• Gajewska D., Kęszycka P.K. & Szkop M., Food & Function 10 (2019) 7037–7041, salicylate content of culinary herbs and spices by RP-HPLC with fluorescence detection — a ranking of the herbs it measured, not a figure per 100 g

Fresh chives are low in salicylate and are almost always used fresh, which keeps them here. Dried chives are a different proposition.

The fresh leaf is low. Coriander seed is a different food for salicylate entirely and sits well above it — do not read one level for the other.

Fresh dill is low in salicylate; dried dill and dill seed are both much higher. The seed in particular is a concentrated spice, not a herb.

Garlic measures 16.7 mg of salicylic acid per kilogram, above the pumpkin seed. A clove is about 3 g and carries 0.05 mg, which is why the level is low rather than higher: garlic is a seasoning by weight even when it dominates a dish by taste. Its other axes - fructans above all - are the ones that decide most meals.

• Malakar S, Gibson PR, Barrett JS & Muir JG, J Food Compos Anal 57 (2017), 31-39 - salicylic acid measured by GC-MS in 112 common foods, reported per serve as well as per kilogram

Fresh ginger root is low in salicylate; dried ground ginger is much higher, and ginger supplements higher still. The form decides the level, not the plant.

Onion is one of the genuinely low-salicylate alliums, and drying it into powder concentrates a small number — which is why it stays here while garlic powder does not.

Fresh parsley is low in salicylate. Dried parsley is markedly higher for the same weight — the drying is the whole difference.

Fresh peppermint leaf is low in salicylate. Peppermint tea, oil and confectionery flavouring are concentrated forms and rank far higher.

Safflower reaches a food as a colouring: the yellow pigments of the petal extract, used in fractions of a percent. It is a dried flower like the ones that carry little salicylate here, and no assay covers the safflower itself.

• Zhou X et al., Food Res Int (2022), quinochalcone pigments across 144 safflower cultivars

Fresh sage is low in salicylate. Dried sage sits far higher, and sage is more often used dried than fresh — so the usual form is not the low one.

Fresh spearmint is low in salicylate, and milder than peppermint. As with all mint, the tea and the oil are the concentrated forms to watch.