The most widely distributed naturally occurring food chemical capable of provoking reactions is salicylate,[1] although tartrazine and benzoic acid are well recognised in susceptible individuals.[29][30][31] Benzoates and salicylates occur naturally in many foods, including fruits, juices, vegetables, spices, herbs, nuts, tea, wines, and coffee. Salicylate sensitivity causes reactions to not only aspirin and NSAIDs but also foods in which salicylates naturally occur, such as cherries.