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Skordalia

Moderate histamine

Skordalia is moderate, from the lemon and almonds in the garlicky potato dip.

Histamine Liberator

This is a thick dip of potato and garlic blended with olive oil, almond, and lemon.

  • Lemon keeps it from being low — the citrus is here only as a small acidulant, but as a liberator that amount is enough to hold the dish at moderate.

  • Almond adds to the middle — the almonds land moderate, so they sit alongside the lemon, while the potato, garlic, and olive oil stay milder and make up the rest.

A potato-and-garlic version made without the lemon comes out gentler.

What's in it

A skordalia is a prepared dish, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This is a prepared dish, so its rating is derived from its ingredients rather than measured directly. How we rate dishes →

Related foods

Other moderate-histamine meals.

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Learn more

Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)