Peppadew Peppers Histamine Information

Peppadew peppers, a type of piquanté pepper hailing from South Africa, are often consumed pickled. These peppers are known for their sweet and spicy flavor profile. Although there isn't much research concerning the histamine content or impact of Peppadew peppers specifically, one can make informed decisions and deductions based on their preparation methods and ingredients present. Peppadew peppers are typically marinated in brine, vinegar, sugar, and various preservatives before being pickled. Vinegar is a food well known to have high histamine content. This is due to the fermentation process, which involves bacteria converting alcohol to acetic acid and subsequently producing histamine. Thus, the vinegar used in the pickling process of Peppadew peppers might contribute to an increase in histamine levels (1). Furthermore, some evidence suggests that certain types of peppers are also able to provoke the release of histamine, acting as "histamine liberators", although more research is needed to confirm this. This might hold true for the Peppadew peppers as well since they share biological similarities with other peppers (2). However, it's important to acknowledge the consumption of Peppadew peppers in moderation may likely not cause an acute histamine reaction unless a pre-existing histamine intolerance is present. In summary, the potential impact on histamine levels due to eating Peppadew peppers might be due to the vinegar used in the pickling process, and the potential that they could act as histamine liberators, much like other types of peppers. However, these assumptions are deduced based on similar foods and ingredients. Direct research on Peppadew peppers and their impact on histamine levels is not extensive. References: 1. Maintz, L., & Novak, N. (2007). "Histamine and histamine intolerance". American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M., Latorre-Moratalla, M., & Vidal-Carou, M. (2020). "Histamine intolerance: The current state of the art". Biomolecules, 10(8), 1181.