Allergens in spices from the botanic families Apiaceae, Piperaceae, and Solanaceae were characterized. IgE-immunoblotting and IgE-inhibition experiments revealed broad cross-reactivity among spices and to pollen-derived proteins. Moreover, monoclonal antibodies raised against cross-reactive pollen allergens (profilin, Bet v 1) detected homologous proteins in almost every spice source analyzed. It can be concluded that allergy to spices rarely represents an autonomous sensitization, but is rather a consequence of pollen allergy on the basis of immunologic cross-reactivity.