Chorizo Histamine Information

Chorizo, a type of spicy sausage originating from Spain and Portugal, consists of pork, fat, and spices, especially paprika. Its ingredient profile does not make it obviously high in histamine, however, it is subject to aging, drying, and smoking processes which are typical factors known to increase histamine levels in food. The drying process often adopted in the production of chorizo can influence the formation of biogenic amines, including histamine (Baka AM et al., 2019). Therefore, depending upon the method and duration of processing, chorizo could potentially contribute to increasing histamine levels in your body. Products that are fermented, aged, or smoked (like chorizo is), are recognized sources of dietary histamine. Chorizo also contains paprika, which is a member of the nightshade family together with tomatoes, indicating that it might potentially influence histamine levels, although confirmatory scientific evidence is scarce. The remaining ingredients found in chorizo do not appear to be either high in histamine, histamine liberators, or capable of delaying histamine breakdown according to current literature. Admittedly, due to the lack of direct scientific studies assessing the histamine content in chorizo, a definitive conclusion regarding its impact on histamine levels cannot be drawn conclusively. Therefore, the statement, "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon", holds validity. Reference: Baka AM et al. (2019). Production of a Biogenic Amines Free Chorizo by the Combination of Paprika, Garlic, and Oregano Essential Oils. J Food Science, 84(11), 2763-2773. Link: https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14838