FoodData Central SR Legacy 2018 · Foundation Foods 2026-04

Spices and Herbs

62 foods in this group. Median energy: 284 kcal per 100 g.

62foods

284 kcalEnergy · median

9.4 gProtein · median

14.8 gFiber · median

Highest in protein

Per 100 g of the edible portion

Highest in fiber

Per 100 g of the edible portion

Highest in energy

Per 100 g of the edible portion

All foods in the group

Per 100 g of the edible portion

Food	kcal	Protein	Fat	Carbohydrate	Fiber
Basil, fresh	23	3.2	0.6	2.7	1.6
Capers, canned	23	2.4	0.9	4.9	3.2
Dill weed, fresh	43	3.5	1.1	7.0	2.1
Horseradish, prepared	48	1.2	0.7	11.3	3.3
Mustard, prepared, yellow	60	3.7	3.3	5.8	4.0
Mustard, prepared, yellow	61	4.3	3.4	5.3	4.3
Peppermint, fresh	70	3.8	0.9	14.9	8.0
Rosemary, fresh	131	3.3	5.9	20.7	14.1
Salt, table	0	0.0	0.0	0.0	0.0
Seasoning mix, dry, taco, original	322	4.5	0.0	58.0	13.3
Spearmint, dried	285	19.9	6.0	52.0	29.8
Spearmint, fresh	44	3.3	0.7	8.4	6.8
Spices, allspice, ground	263	6.1	8.7	72.1	21.6
Spices, anise seed	337	17.6	15.9	50.0	14.6
Spices, basil, dried	233	23.0	4.1	47.8	37.7
Spices, bay leaf	313	7.6	8.4	75.0	26.3
Spices, caraway seed	333	19.8	14.6	49.9	38.0
Spices, cardamom	311	10.8	6.7	68.5	28.0
Spices, celery seed	392	18.1	25.3	41.4	11.8
Spices, chervil, dried	237	23.2	3.9	49.1	11.3
Spices, chili powder	282	13.5	14.3	49.7	34.8
Spices, cinnamon, ground	247	4.0	1.2	80.6	53.1
Spices, cloves, ground	274	6.0	13.0	65.5	33.9
Spices, coriander leaf, dried	279	21.9	4.8	52.1	10.4
Spices, coriander seed	298	12.4	17.8	55.0	41.9
Spices, cumin seed	375	17.8	22.3	44.2	10.5
Spices, curry powder	325	14.3	14.0	55.8	53.2
Spices, dill seed	305	16.0	14.5	55.2	21.1
Spices, dill weed, dried	253	20.0	4.4	55.8	13.6
Spices, fennel seed	345	15.8	14.9	52.3	39.8
Spices, fenugreek seed	323	23.0	6.4	58.4	24.6
Spices, garlic powder	331	16.6	0.7	72.7	9.0
Spices, ginger, ground	335	9.0	4.2	71.6	14.1
Spices, mace, ground	475	6.7	32.4	50.5	20.2
Spices, marjoram, dried	271	12.7	7.0	60.6	40.3
Spices, mustard seed, ground	508	26.1	36.2	28.1	12.2
Spices, nutmeg, ground	525	5.8	36.3	49.3	20.8
Spices, onion powder	341	10.4	1.0	79.1	15.2
Spices, oregano, dried	265	9.0	4.3	68.9	42.5
Spices, paprika	282	14.1	12.9	54.0	34.9
Spices, parsley, dried	292	26.6	5.5	50.6	26.7
Spices, pepper, black	251	10.4	3.3	64.0	25.3
Spices, pepper, red or cayenne	318	12.0	17.3	56.6	27.2
Spices, pepper, white	296	10.4	2.1	68.6	26.2
Spices, poppy seed	525	18.0	41.6	28.1	19.5
Spices, poultry seasoning	307	9.6	7.5	65.6	11.3
Spices, pumpkin pie spice	342	5.8	12.6	69.3	14.8
Spices, rosemary, dried	331	4.9	15.2	64.1	42.6
Spices, saffron	310	11.4	5.9	65.4	3.9
Spices, sage, ground	315	10.6	12.8	60.7	40.3
Spices, savory, ground	272	6.7	5.9	68.7	45.7
Spices, tarragon, dried	295	22.8	7.2	50.2	7.4
Spices, thyme, dried	276	9.1	7.4	63.9	37.0
Spices, turmeric, ground	312	9.7	3.3	67.1	22.7
Thyme, fresh	101	5.6	1.7	24.5	14.0
Vanilla extract	288	0.1	0.1	12.7	0.0
Vanilla extract, imitation, alcohol	237	0.1	0.0	2.4	0.0
Vanilla extract, imitation, no alcohol	56	0.0	0.0	14.4	0.0
Vinegar, balsamic	88	0.5	0.0	17.0	—
Vinegar, cider	21	0.0	0.0	0.9	0.0
Vinegar, distilled	18	0.0	0.0	0.0	0.0
Vinegar, red wine	19	0.0	0.0	0.3	0.0

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy (April 2018) and Foundation Foods (April 2026) · public domain (CC0 1.0).

Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit.