Clinical Relevance

IgE-mediated reactions

Anecdotal evidence suggests that Cardamom may induce symptoms of food allergy in sensitised individuals; however, few studies have been reported to date. It is possible that the allergy occurs more frequently than has been reported.

Although contact and systemic contact-type dermatitis reactions to spices such as Cardamom, Nutmeg, Mace, Curry, Cinnamon, and Laurel may be rare, they may also often be overlooked.

A 22-year-old woman reported urticaria, dyspnoea and bronchial asthma-like attacks after eating curried rice, attributed to an immediate-type allergy caused by spice allergens contained in curry spice. Of the individual spices, skin-prick tests were positive to cumin, fennel, dill, fenugreek, cayenne, ginger, cardamom, garlic, garam masala, mustard seed and coconut milk, and negative to 13 others tested, including curry powder.

Anaphylaxis to curry powder was reported in a 26-year-old nurse who developed severe bronchospasm. Initial symptoms were generalised itching, diarrhoea and stridor, which were reproduced 20 minutes later following an oral challenge of curry and rice. The causative allergens were narrowed down to cardamom and fenugreek. Serum-specific IgE to both was high.

Atopic dermatitis and contact dermatitis have been described in a confectioner with chronic hand dermatitis. A patch test to cardamom was positive.

In a study of workers in a Swedish spice factory, irritant patch test reactions were recorded from powder of cardamom.

Other topics

A spice, which may result in allergy symptoms in sensitised individuals

Cross-Reactivity

Extensive cross-reactivity between the different individual species of the Ginger family could be expected, but has not been documented to date. In a study of Celery- and pollen- allergic patients, specific IgE was found to Cardamom in a number of individuals in the study group.