When Spice Girls — Scary, Sporty, Ginger, Baby, and Posh — were sprinkling their pop vocals over the airwaves, some folks had a strong reaction to their brand of music.

Perhaps that's because spices are more than superficial flavorings; they're botanicals that can jump-start a reaction, even an allergic reaction, simply by breathing, eating, or touching them.

According to the American College of Allergy, Asthma & Immunology (ACAAI), 2 percent of food allergies are spice-related. But they acknowledge that number is low, maybe because there's a lack of reliable tests for spice allergies.

Cinnamon and garlic are common triggers, although anything from black pepper to multi-ingredient spice blends can be a culprit. Symptoms include sniffling, sneezing, itching, rashy hives, gastrointestinal woes, even anaphylaxis.

Spice allergens also can be tricky to identify because a reaction can be triggered by very minute quantities of a substance or be cross-reactive with other food allergens, says the ACAAI.

And spices can be hidden in foods and personal care products. In fact, the Food and Drug Administration permits some to be listed on labels nonspecifically, simply as "fragrance," "flavors/flavorings" or "spices."

If you suspect a spice allergy, work with an allergist to identify the cause. If you have a reaction to several unrelated foods, a common spice may be used in all.

A reaction to a dish that's packaged or restaurant-made is another sign.

An elimination diet can help identify spice allergens.