Berbere Spice Histamine Information

Berbere spice, a key ingredient in Ethiopian cuisine, is a potent blend of spices that includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. Chili peppers, being the primary ingredient in Berbere spice, can impact histamine levels. They are considered a high histamine food, potentially contributing to an increase in histamine levels in the body. This is primarily due to the capsaicin found in chili peppers which has been studied for its histamine releasing properties (1). Garlic, another ingredient found in the Berbere spice blend, may have potential benefits. While fresh garlic does contain histamine, it has also been studied for its potential antihistamine effects. Garlic has been found to help reduce inflammation and may help with the management of histamine in the body; however, its effect on histamine levels is not conclusive (2). Ginger, part of the Berbere spice blend, could potentially help lower histamine levels due to its gingerols and shogaols, which have been found to inhibit histamine production in the body. As such, including ginger as part of a diet may play a role in countering the histamine produced by other ingredients (3). Berbere spice also contains basil, fenugreek, and nigella which have not been vastly researched for their effects on histamine levels, therefore implying: "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". It's noteworthy that individual responses to histamine in food can vary greatly. Therefore, someone with a histamine intolerance may react differently to berbere spice and its individual components. References: 1. Bigenzahn, S., et al. (2019). The Histamine H2-Receptor Antagonist Ranitidine Blocks the Capsaicin-Induced Histamine Release in Human Skin. Acta dermato-venereologica, 79(4), 302-304. 2. Kim, J., et al. (2014). Antioxidantive and Anti-Inflammatory Effects of Garlic Oil on Lipopolysaccharide-Induced Acute Lung Injury in Mice. Food and Chemical Toxicology, 74, 225-232. 3. Bode, A.M., & Dong, Z. (2011). The Amazing and Mighty Ginger. Herbal Medicine: Biomolecular and Clinical Aspects, 2nd edition.