Crème fraîche

The culturing process that gives crème fraîche its characteristic tang may produce histamine as a byproduct, depending on the bacterial strains involved.

• Fermentation introduces histamine — some bacterial cultures used in fermented dairy products are known to produce histamine; this is generally why crème fraîche tends to sit higher than plain double cream on the histamine scale

• Compared to plain cream — regular unfermented heavy cream would typically be a lower-histamine swap if you're looking for a milder alternative in cooking

Using it in smaller quantities as a finishing touch rather than a main ingredient tends to keep overall histamine load lower.