Is dill seed high in tyramine?

Tyramine status

Safe

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

Related checkers

Compare dill seed across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsFit FructansSafe GOSSafe FructoseSafe

Sensitivity notes

Why tyramine food checker matters

Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.

Choose fresh over aged, fermented, or preserved foods
Eat protein foods fresh and store properly
Be especially careful if taking MAO inhibitor medications

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 AIPAvoid

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsFit

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for dill seed

Dill seed and dill weed come off the same plant, Anethum graveolens, and in our data they grade identically on every sensitivity criterion: histamine A, liberator A, salicylate A, oxalate A, nickel A, glutamate A, sulfite A and clean across all four FODMAP groups. That makes dill seed unusual, since fresh green herbs and their seeds often part company on salicylates. What changes between the two is intensity and use. The seed is sharper and more camphorous, closer to caraway than to the feathery fronds, and it goes into pickling brines, rye and soda breads, cabbage dishes and the tempering oil of Indian and Ethiopian cooking. If dill pickles bother you, that is worth separating out carefully, because a fermented brine is a histamine problem and almost always a garlic problem too, and neither of those is the seed.

Watch for

Dill pickles are the trap, not the spice. Traditionally fermented pickles are high in histamine, the brine usually carries garlic (fructans) and dill is only along for the ride. Log the pickle as its own entry so the seed does not take the blame / Graded clean on histamine and histamine liberation, salicylates, oxalate, nickel and every FODMAP group, which is the same profile as dill weed. If dill weed suits you, the seed should too / Dill is an Apiaceae plant, so it belongs to the celery, carrot, fennel and coriander cluster linked to birch and mugwort pollen allergy. That is an IgE mechanism and it is not captured by any grade on this page / The one place the seed and the fronds diverge in our data is diet compatibility: the autoimmune protocol allows leafy dill but excludes seed spices, so dill seed is out during a strict AIP phase while dill weed stays in / Dill seed is one of the classic gripe water botanicals, which is why it turns up in gut and colic folklore. Traditional use is not the same as evidence, so treat it as context rather than a remedy

Swap ideas