Jalapeño Peppers Histamine Information

Jalapeño peppers, belonging to the nightshade family, reportedly have a low histamine level. Their level of histamine is notably influenced by ripeness and the method of processing. Freshly picked, green jalapeños generally contain minimal histamine, while fully ripened, red jalapeños, can have higher levels. Moreover, fermented or pickled jalapeños, due to the fermentation process often used in preservation, can accumulate higher histamine content. Interestingly, capsaicin—one of the key constituents of jalapeño peppers— has been linked to the modulation of histamine levels. As per a study by K. Baraniuk & B. Merck (2004)*, capsaicin can inhibit the release of histamine from mast cells, potentially lessening overall histamine levels in the body. This holds promise for the potential use of capsaicin containing foods like jalapeños for managing histamine-related responses. However, other effects come into play. Jalapeños may stimulate the release of histamine in certain individuals, classifying them as potential histamine liberators. For those sensitive, eating jalapeños might instigate an influx of histamine, akin to consuming foods with high histamine content. Foods high in histamine or that liberate histamine can potentially provoke conditions like hives, runny nose, or abdominal cramps in people with histamine intolerance or other sensitivities. Similarly, individuals with histamine intolerance would do well to be cautious with foods and substances that delay the breakdown of histamine. It should be kept in mind that everyone’s reaction to food can be different, and while certain foods might provoke a histamine response, they might not in others. Consultation with a healthcare professional is always advised for diet concerns related to histamine. (*) Baraniuk, K. P., Merck, B. (2004). Capsaicin nasal spray for rhinitis. Current Allergy and Asthma Reports, 4(1), 47-54. https://doi.org/10.1007/s11882-004-0090-9