Allergy diet - spice free

Aim

Excludes spices commonly found in foods in the Australian food supply to avoid reactions.

Characteristics

Avoid all sources of spices including, but not limited to: allspice, anise, burdock, caraway, cardamom, celery seed, chicory, chilli, cinnamon or cassia, cloves, coriander seed, cumin, fennel seed, fenugreek, galangal, ginger, horseradish, juniper berry, mace, mustard, nigella, nutmeg, paprika, pepper (black/white/green), pepper (cayenne), pepper (jalapeno), poppy seed, saffron, star anise, sumac, tamarind, turmeric, wasabi and wattle seed.

Spices are dried parts of a plant (but not the leaves) used for seasoning and flavoring a recipe and are not used as a main ingredient. This may include the bark, buds, roots, fruit and seeds.

While vanilla and sesame are botanically defined as a spice, this diet does not exclude vanilla or sesame. This diet also does not exclude herbs, capsicum or garlic.

Indications

All patients who have an allergic reaction to any of the listed spices should be ordered this diet unless a medical officer or dietitian has advised otherwise.

Nutritional adequacy

This diet can be nutritionally adequate.

Precautions

If the patient has an allergy to herbs, the Allergy diet - herb free must be ordered.

If the patient has an allergy to garlic, the Allergy diet - no garlic must be ordered.

If the patient has an allergy to capsicum, the Allergy diet - no capsicum / chilli must be ordered.

If the patient has an allergy to sesame, the Allergy diet - sesame free must be ordered.

If the patient has an allergy to vanilla, an individual management plan will need to be prepared.

It is not possible to provide a full list of all permitted commercial products. These are general guidelines only. Care should be taken to read all product ingredient lists to determine if the product contains any of the listed spices. Clarification is required for foods that contain compound ingredients to determine their components.

Inulin is commonly derived from chicory but can also be derived from other spices such as burdock root. Inulin must be avoided on a spice-free diet and food items containing inulin will be classed as non-compliant.

Some spice-based flavouring, such as mustard seed oil and chilli infused oil, are not made from spices but will be avoided to support patient confidence in the food provided.

Spice mixes may be listed as an ingredient and must also be avoided. Common examples of spice mixes include, but are not limited, to:

• curry powder
• five spice powder
• harissa
• garam masala
• mixed spice
• za’atar.

If an item is cooked with a spice, but it is removed before service, e.g., cinnamon quill or peppercorns, the food will be classed as non-compliant.

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

	Allowed	Not allowed
Hot main dishes	All others	Those prepared or garnished with any of the excluded spices
Sauces, gravies	All others	Those prepared or garnished with any of the excluded spices
Starchy vegetables / pasta / rice	All others	Those prepared or garnished with any of the excluded spices
Vegetables	All others	Those prepared or garnished with any of the excluded spices
Soups	All others	Those prepared or garnished with any of the excluded spices
Sandwiches	All others	Those prepared or garnished with any of the excluded spices
Salads, dressings	All others	Those prepared or garnished with any of the excluded spices
Breads, cereals	All others	Those prepared or garnished with any of the excluded spices
Spreads	All others	Those prepared or garnished with any of the excluded spices
Hot breakfast choices	All others	Those prepared or garnished with any of the excluded spices
Fruit	All	Those prepared or garnished with any of the excluded spices
Yoghurt	All others	Those prepared or garnished with any of the excluded spices
Desserts	All others	Those prepared or garnished with any of the excluded spices
Milk and cheese	All others	Those prepared or garnished with any of the excluded spices
Beverages	All others	Those prepared or garnished with any of the excluded spices
Biscuits	All others	Those prepared or garnished with any of the excluded spices
Miscellaneous	All others	Those prepared or garnished with any of the excluded spices

References

1. Australian Food and Grocery Council, Authorised Food Data System Product Information Form (PIF) V6.0 User Guide, Australian Food and Grocery Council; Canberra 2019, [cited April 2023].
2. Kitchn, Quick guide to every herb and spice in the cupboard, Christensen J. May 2019, [cited April 2023].
3. Home and Kitchen Corner, List of Common spices and their uses, [Cited April 2023].
4. Leafy place, Types of spices: Ultimate list of spices with pictures and names, December 2019, [cited April 2023].
5. Puhlmann, ML and deVos, WM. Back to the Roots: Revisiting the Use of Fiber-Rich Cichorium intybus L. Taproots. Adv Nutr. 2020 July [cited April 2023] 11(4):878-89. Doi: org/10.1093/advances/nmaa025
6. Masterclass, A list of the 27 essential cooking spices you need to know. August 2021 [cited April 2023].