marjoram
Herbs & Spices
Is marjoram high in polyols?
Find out whether marjoram is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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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
Diets
Serving size, prep, and portion notes for marjoram
Marjoram is the gentle cousin of oregano, and the grades back up what the palate already tells you. Where oregano is graded high in salicylates, marjoram sits a step lower at moderate, and it is clean on histamine, oxalate, nickel, glutamates, tyramine, sulfites, gluten and every FODMAP group. That makes it one of the more usable Mediterranean herbs for a salicylate-sensitive cook: it delivers the same warm, slightly sweet oregano register in tomato sauces, sausage seasoning and herb blends without the same salicylate hit.
Watch for
Moderate salicylate is the single flag on marjoram, so heavy-handed use in a herb-forward dish can still add up if your threshold is low / Dried marjoram is far more concentrated than fresh, and a tablespoon of dried in a rub is a much bigger salicylate dose than a few fresh leaves / Sold in the same jars and blends as oregano and frequently confused with it in recipes, so check which one you actually bought if you are tracking a reaction / Its histamine-liberating potential has not been rated, so treat it as unknown rather than confirmed safe if histamine liberation is your specific problem / Herbes de Provence, Italian seasoning and poultry seasoning combine marjoram with thyme, rosemary and oregano, and it is usually the blend rather than the marjoram that trips people
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
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.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is marjoram high in Polyols?
Polyols: low signal for most people.
Can I still eat marjoram if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Salicylates, Histamine, and FODMAPs next for a fuller picture.