Spices on the Autoimmune Protocol
Seeds are restricted on the Autoimmune Protocol due to their ability to increase inflammation (they typically contain some lectins, phytic acid and have a high omega-6 content). Nightshades are restricted on the Autoimmune Protocol due to their high saponin content (which can increase gut permeability and act as an adjuvant, exaggerating immune responses). Spices from the nightshade family (mainly peppers) also contain capsaicin (one of the chemicals that give them heat), which is a gut irritant. When it comes to spices, figuring out which ones are safe can be tricky. Many spices come from the seeds of plants and some are even from the nightshade family. And what about the spices that come from the fruit or berry of a plant, are they safe?
I have divided spices into several categories (if I’ve missed any, please leave a comment below!). Herbs and other spices derived from the leaves of fragrant plants are safe to use in your cooking, as are any spices derived from non-reproductive plant parts. Spices derived from berries and fruits of plants get the “proceed with caution” label. This is because these typically contain more seed than fruit and you are still consuming the ground seed. I advise leaving these spices out of your diet at first and them adding the back in to see if they make a difference (some people report having an intolerance to pepper, for example, so be careful). Seed spices should be avoided at first as well. Depending on your individual autoimmune challenges, some people tolerate the very small doses of seed-based spices typically used in cooking (I do, as long as they aren’t chili pepper spices). Again, try and avoid them initially and reintroduce slowly and cautiously. Spices from the nightshade family cause problems for most people with autoimmune disease. Don’t reintroduce these until you are ready to reintroduce all nightshades (and I would start with eggplants and bell peppers before trying chili peppers).
Safe Spices (Leaves, Flowers, Roots, Barks)
- Balm (lemon balm) Leaf of Melissa officinalis L.
- Basil Leaves (Sweet) Leaf of Ocimum basilicum
- Bay Leaves (Laurel Leaves) Leaf of Laurus nobilis
- Chamomile Flower of Anthemisnobilis L. or Matricaria chamomilla L.
- Chervil Leaf of Anthriscus cerefolium
- Chives Leaf of Allium schoenoprasum
- Cilantro (Coriander Leaf) Leaf of Coriandrum sativum
- Cinnamon/Cassia Bark of Cinnamomum spp.
- Cloves Bud of Syzygium aromaticum
- Dill Weed Leaf of Anethum graveolens/Anethum sowa
- Garlic Bulb of Allium sativum
- Ginger Root of Zingiber officinale
- Horseradish Root of Armoracialapathfolia Gilib. *(Read ingredients list for horseradish sauce!)
- Lavender Flower of Lavandula officinalis Chaix.
- Mace Aril of Myristica fragrans
- Marjoram Leaves Leaf of Majorana hortensis Moench
- Onion Powder Bulb of Allium cepa
- Oregano Leaves Leaf of Origanum vulgare/Lippia spp.
- Parsley Leaf of Petroselinum crispum
- Peppermint Leaf of Mentha piperita
- Rosemary Leaf of Rosmarinusofficinalis
- Saffron Stigma of Crocus sativus
- Sage Leaf of Salvia officinalis/Salvia triloba
- Salt Mineral
- Savory Leaves Leaf of Satureia montana/Satureia hortensis
- Spearmint Leaf of Menthaspicata
- Tarragon Leaf of Artemisia dracunculus
- Thyme Leaf of Thymus vulgaris/Thymus serpyllum/Thymus satureioides
- Turmeric Root of Curcuma longa
Be Cautious (Berries and Fruit)
- Allspice Berry of Pimenta officinalis
- Star Anise Fruit of Illicium verum Hook
- Caraway Fruit or Carum carvi Maton.
- Cardamom Fruit of Elettariacardamomum
- Juniper Berry of Juniperus communis
- Black Pepper Berry of Piper nigrum
- White Pepper Berry of Piper nigrum
- Green Peppercorns Berry of Piper nigrum
- Pink Peppercorns Berry of Schinus terebinthifolius
- Vanilla Bean Fruit of Vanilla planifolia/Vanilla tahitensisMoore
- Anise Seed Seedof Pimpinella anisum
- Annatto Seed Seed of Bixa orellana
- Black Caraway (Russian Caraway, Black Cumin) Seed of Nigella sativa
- Celery Seed Seedof Apium graveolens
- Coriander Seed Seed ofCoriandrum sativum
- Cumin Seed Seed of Cuminum cyminum
- Dill Seed Seed of Anethum graveolens/Anethum sowa
- Fennel Seed Seedof Foeniculum vulgare
- Fenugreek Seed of Trigonellafoenum-graecum
- Mustard Seed Seed of Brassica juncea/B. hirta/B. nigra
- Nutmeg Seed of Myristica fragrans
- Poppy Seed Seedof Papaver somniferum
- Sesame Seed Seed of Sesamum indicum
- Capsicums Seed of Capsicum spp.
- Cayenne Fruit of Capsicum annuum
- Chili Pepper Flakes Many Varieties, fruit of Capsicum genus
- Chili Powder Blend of fruit of Capsicum genus
- Curry A spice mixture typically containing coriander, cumin, fenugreek, and red pepper.
- Paprika Fruit of Capsicum spp.
- Red Pepper Fruit of Capsicum
Some Common Spice Blends–In general, I recommend against using any spice blends because often the ingredients list doesn’t actually tell you everything that’s in it (why is it okay to label “spices” or “natural flavors” on the labels of these?!). But, here are some common spice blends you might have in your kitchen with components to worry about:
- Curry Powder A spice mixture typically containing coriander, cumin, fenugreek, and red pepper.
- Chinese 5-Spice Contains Star Anise, Peppercorns, and Fennel Seed
- Garam Masala Contains peppercorns, cumin seeds and cardamom pods
- Poultry Seasoning Often contains pepper, nutmeg
- Steak Seasoning Usually contains pepper, chili, cumin, and cayenne
I hope this list helps you as you embark on the Autoimmune Protocol. I know that this can be very overwhelming and feel overly restrictive. Keep in mind the restrictions you already live with as you accommodate your disease and think about how great it would be to put your autoimmune disease into full remission. And, note that the largest category of spices above are the safe spices and there are lots of wonderful meals that you can cook with those!