Is gochujang high in salicylates?

Watch for

• Most gochujang is not gluten free.Traditional recipes use barley malt powder to drive the sweetening step and many commercial jars add wheat flour outright, so it grades as a gluten-containing food. Certified gluten-free versions do exist, but you have to look for the certification rather than assume it.
• Top of the scale on nightshade.Gochujang is largely gochugaru by volume, so a tablespoon in a marinade is a far bigger capsicum dose than a shake of chili flakes, and it is a common reason a nightshade elimination fails without anyone noticing why.
• High on both histamine and tyramine after months of fermentation.That combination is worth flagging if fermented foods give you flushing, hives or headaches, and the tyramine load is the one to raise with your prescriber if you take an MAOI.
• High in free glutamate from the fermented soybean, and plenty of brands add MSG as well.If umami-dense sauces reliably bring on head or facial symptoms, this is one of the strongest glutamate sources in a typical fridge.
• Rated poorly for low-fermentation and SIBO protocols, with moderate FODMAP and fructan content from the rice, malt and added sugars, so a generous spoonful is doing more to a sensitive gut than the heat alone would suggest.