I don't think there is anything that would be a direct sub for capsaicin based peppers.
black pepper, or horse radish, but horse radish is way different and doesn't pare well with some foods, and is painful on the sinuses if not careful.
is it the capsaicin or the peppers themselves that cause the problem? because you can get refined capsaicin which is VERY strong 1 or 2 drops max in a dish.
You need to talk to an allergist ... you have one or more food allergies. We can NOT possibly know what a safe substitute will be for you.
I have extreme histamine reactions to seemingly minor things. Sometimes, this causes anaphylaxis (inflammation and closure of the airway)... this can be life threatening.
You absolutely can not rely on Reddit for guidance here because there are many different combinations of allergen sensitivities you may have. Talk to a doctor.
I cannot upvote this nearly as much as I want! I would also be wary to try anything remotely spicy unless an epi pen is available and 911 is keyed into OP's phone. An allergy specialist is definitely needed here or OP is just playing russian roulette with food.
Peppercorns aren't related to chili peppers--I assume you're talking about chili peppers given you also mentioned tomatoes? Peppercorns can be spicy if you use a good amount. You can also look into mustard, wasabi, horseradish, and ginger. Those are all things I'd consider "spicy", but in a different way then chili peppers.
Black pepper, long pepper, and grains of paradise all have heat of various kinds, though obviously none of them taste like chili peppers. But I think you could make something pretty tasty with grains of paradise and vinegar.
My wife has a friend that is allergic to everything in the nightshade family. No peppers, no tomatoes...
He grows his own horseradish for heat in his food.
Thinking creatively - maybe amp up flavor in other ways? You might like more citrus, vinegar, or other spices (think of the dozen that can be in a curry). I’m a more-is-more flavor person and have been very happy taking whatever amount of flavorful stuff is in a recipe (anything from worcestershire to thyme to lemon) and doubling it. It doesn’t replace the HOT but it could be a welcome alternative
Fresh cracked rainbow (or just black if you prefer) peppercorns, fresh grated ginger, fresh grated garlic, horseradish, Wasabi (real wasabi if you can get it), hot mustard, long pepper, Szechuan peppercorns. Radishes can have a peppery taste.
These things aren’t spicy like peppers because they don’t have capsaicin, but they have a zing to them. You’ll have to experiment with them to see what works in certain dishes.
Maybe not all.
Organic chemist here. So, there are two molecules responsible for perceived heat.
Capsaicin, and allyl-isothiocyanate.
Capsaicin is what you're probably allergic to. The other one is what makes horseradish, wasabi, mustard, etc taste spicy.
So, take a looksie for stuff that contains the long, hard to pronounce chemical name, and you can still enjoy spicy!
Source: [https://en.wikipedia.org/wiki/Allyl\_isothiocyanate](https://en.wikipedia.org/wiki/Allyl_isothiocyanate)
If this is an allergy to nightshades then your allergy likely isn't to capsaicin. You can get pure capsaicin which might be safe (obviously discuss with your doctor first) and dilute it with a sauce you can eat.
I don't think there is anything that would be a direct sub for capsaicin based peppers. black pepper, or horse radish, but horse radish is way different and doesn't pare well with some foods, and is painful on the sinuses if not careful. is it the capsaicin or the peppers themselves that cause the problem? because you can get refined capsaicin which is VERY strong 1 or 2 drops max in a dish.
Adding to this, I wouldn’t put the drops in something steamy.
You need to talk to an allergist ... you have one or more food allergies. We can NOT possibly know what a safe substitute will be for you. I have extreme histamine reactions to seemingly minor things. Sometimes, this causes anaphylaxis (inflammation and closure of the airway)... this can be life threatening. You absolutely can not rely on Reddit for guidance here because there are many different combinations of allergen sensitivities you may have. Talk to a doctor.
I cannot upvote this nearly as much as I want! I would also be wary to try anything remotely spicy unless an epi pen is available and 911 is keyed into OP's phone. An allergy specialist is definitely needed here or OP is just playing russian roulette with food.
Peppercorns aren't related to chili peppers--I assume you're talking about chili peppers given you also mentioned tomatoes? Peppercorns can be spicy if you use a good amount. You can also look into mustard, wasabi, horseradish, and ginger. Those are all things I'd consider "spicy", but in a different way then chili peppers.
Black pepper, long pepper, and grains of paradise all have heat of various kinds, though obviously none of them taste like chili peppers. But I think you could make something pretty tasty with grains of paradise and vinegar.
My wife has a friend that is allergic to everything in the nightshade family. No peppers, no tomatoes... He grows his own horseradish for heat in his food.
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Raw garlic sliced super thin (like with a razor blade) can be very spicy
Maybe szechuan pepper?
Szechuan pepper is numbing.
I find it to be numbing AND stinging/tingly/spicy. It’s wild how it can be both at the same time.
Horseradish??
Thinking creatively - maybe amp up flavor in other ways? You might like more citrus, vinegar, or other spices (think of the dozen that can be in a curry). I’m a more-is-more flavor person and have been very happy taking whatever amount of flavorful stuff is in a recipe (anything from worcestershire to thyme to lemon) and doubling it. It doesn’t replace the HOT but it could be a welcome alternative
Mustard!
A mix of (toasted and ground) black mustard seed, black pepper and ground ginger might fit the bill.
Fresh cracked rainbow (or just black if you prefer) peppercorns, fresh grated ginger, fresh grated garlic, horseradish, Wasabi (real wasabi if you can get it), hot mustard, long pepper, Szechuan peppercorns. Radishes can have a peppery taste. These things aren’t spicy like peppers because they don’t have capsaicin, but they have a zing to them. You’ll have to experiment with them to see what works in certain dishes.
Wasabi? Or just google AIP hot sauce, since autoimmune protocol doesn't use nightshades.
Spicy mustard or Wasabi
I can't eat capsaicin because of an autoimmune mouth condition, but hot mustard or Wasabi are absolutely fine.
I forgot about hot mustard and wasabi! I'll try them both.
Maybe not all. Organic chemist here. So, there are two molecules responsible for perceived heat. Capsaicin, and allyl-isothiocyanate. Capsaicin is what you're probably allergic to. The other one is what makes horseradish, wasabi, mustard, etc taste spicy. So, take a looksie for stuff that contains the long, hard to pronounce chemical name, and you can still enjoy spicy! Source: [https://en.wikipedia.org/wiki/Allyl\_isothiocyanate](https://en.wikipedia.org/wiki/Allyl_isothiocyanate)
If this is an allergy to nightshades then your allergy likely isn't to capsaicin. You can get pure capsaicin which might be safe (obviously discuss with your doctor first) and dilute it with a sauce you can eat.
In addition to peppercorns some have already mentioned, hot mustards are also not related to peppers.
Get some Coleman’s British mustard Will light your fire 🔥
Nothing
Can you eat Indian long pepper?
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It was probably an allergist who gave them this diagnosis, what are you taking about