savory

Herbs & Spices

Is savory high in histamine?

Histamine status

Safe

Is savory high or low in histamine? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.

Related checkers

Compare savory across criteria

Histamine LiberatorsLow FODMAPsSafe FructansSafe GOSSafe FructoseSafe PolyolsSafe

Sensitivity notes

Why histamine food checker matters

Histamine is a compound naturally present in many foods, especially aged, fermented, or preserved items. In sensitive individuals, excess histamine can cause headaches, flushing, hives, digestive issues, and other symptoms. Your body normally breaks down histamine, but some people have reduced capacity to do so.

Focus on fresh foods - histamine builds up as food ages
Cook and eat meals fresh; avoid leftovers sitting more than 24 hours
Be cautious with fermented foods, aged cheeses, and cured meats
Consider that stress and hormones can affect your histamine tolerance
Some antihistamines or DAO supplements may help (consult your doctor)

Sensitivities

What savory contains

FODMAPs

FODMAPsSafe

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

LactoseSafe

Histamine & Amines

HistamineSafe

Histamine LiberatorsLow

TyramineSafe

Plant compounds

SalicylatesModerate

OxalatesLow

LectinSafe

NightshadesSafe

Irritants

CaffeineSafe

AlcoholSafe

Spicy FoodsSafe

Acidic FoodsSafe

Additives

SulfitesSafe

NitritesSafe

GlutamatesLow

Allergens

Dairy ProteinsSafe

GlutenSafe

EggSafe

PeanutSafe

Tree NutsSafe

SoySafe

FishSafe

CrustaceansSafe

MolluscsSafe

SesameSafe

CelerySafe

MustardSafe

LupinSafe

Alpha-galSafe

NickelSafe

Diet fit

Where savory fits

Therapeutic diets

Low HistamineFit

Low SalicylateCheck

Low FermentationSafe

EoE CompatibleFit

AIPFit

InflammationFit

Reflux DietFit

Specific CarbohydrateFit

Low FibreFit

Gastroparesis DietFit

Lifestyle diets

VeganFit

VegetarianFit

PescatarianFit

MediterraneanFit

DASH DietFit

PaleoFit

Whole30Fit

KetoFit

Low-carbFit

Religious diets

HalalFit

KosherFit

Hindu (no beef)Fit

JainFit

Buddhist VegetarianFit

Orthodox FastingFit

Ingredient notes

What to know about savory

Savory is the peppery, thyme-adjacent herb that European cooking has always thrown into the bean pot. German still calls it Bohnenkraut, literally bean herb, and the folk claim attached to it is that it makes beans easier on the stomach. On the trigger side it reads like most dried leaf herbs and reads well: clean across every FODMAP subgroup, so it adds no fructans or GOS to a low FODMAP meal, plus A for gluten, lactose, nickel, sulfites, nitrites and tyramine. Its one genuine flag is a moderate C on salicylates, with mild B marks for histamine liberation, oxalate and free glutamate. If you buy blends rather than jars, note that the Label Rouge specification for herbes de Provence is 27% savory alongside rosemary, oregano and thyme, so you are very likely eating it without ever reading its name.

Watch for

Moderate salicylate (C).Drying concentrates leaf herbs by weight, so a heaped teaspoon of dried savory rubbed over a roast is a meaningfully bigger salicylate dose than a few fresh sprigs simmered in a pot and pulled out
The bean-gas tradition is culinary folklore, not a FODMAP mechanism.Savory does not break down the galacto-oligosaccharides that actually ferment in beans. It is low FODMAP itself, so it adds nothing, but it also subtracts nothing
Summer savory (Satureja hortensis) and winter or mountain savory (Satureja montana) are different species with different intensity.The winter type is more resinous and pine-like, and we grade mountain savory separately
Hidden in blends.Herbes de Provence carries the same moderate salicylate profile, so if a Provencal-seasoned dish repeats on you, savory is one of four candidates in the jar and worth isolating before you blame the whole mix
Mild histamine liberator (B), low enough that it is usually a workable seasoning on a histamine-restricted plate

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