Salicylates: tea, liquorice, almonds, herbs, spices, peppermint; all vegetables (except potato, peas, beans, cauliflower, cabbage, Brussel sprouts, celery, onion, asparagus, garlic); all fruit (except pears, mango, pawpaw, and bananas); all dried fruit; cider wine, liquor, vinegar, sauces, pickles. Benzoic acid [210 - 213]: naturally occurring in many foods that contain salicylate; also as preservative added … Continue reading Food Chemicals with Sensitising Potential