Is curry leaf high in polyols?

Polyols status

Safe

Find out whether curry leaf is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare curry leaf across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsFit FructansSafe GOSSafe FructoseSafe

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPsSafe

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationAvoid

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsFit

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for curry leaf

The first thing to clear up: curry leaf has nothing to do with curry powder. Curry powder is a blended spice mix invented for export, usually built on turmeric, coriander, cumin and chilli, while curry leaf is a single fresh leaf from Murraya koenigii, a small tree in the citrus family. They are unrelated, and neither one substitutes for the other. For a trigger journal the good news is that curry leaf grades clean straight down the panel: histamine A, histamine liberator A, salicylate A, oxalate A, nickel A, sulfite A, glutamate A, tyramine A, gluten A, nightshade A and clean on all four FODMAP groups. It is one of the genuinely safe aromatics, in the same category as bay leaf. What makes it worth logging carefully is the company it keeps, because curry leaf almost never goes into a pan alone.

Watch for

Not curry powder, and not related to it. Curry powder blends usually include chilli (a nightshade), sometimes anticaking agents and occasionally a wheat or rice carrier, so logging one as the other will pin a reaction on the wrong ingredient entirely / The tempering pan is where the real triggers are. Curry leaf is fried into hot oil with mustard seed, dried chilli (nightshade), onion and garlic (fructans) and often ghee, and any of those is a more likely culprit than the leaf / Asafoetida is the sleeper in that same pan: commercial hing is usually compounded with wheat flour as a carrier, which makes it a real and frequently missed gluten exposure in South Indian cooking / Fresh and dried behave the same on triggers, but dried leaves lose most of their aroma, so recipes call for more of them. That is a flavour compromise, not a change in trigger load / Whole leaves are normally left in the dish and pushed to the side of the plate rather than eaten, like bay leaf, so actual intake is smaller than the ingredient list implies

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