A carbohydrate free or low-carb diet involves restricting your intake of carbohydrates, initially to less than 20g per day. The big baddies are “refined” carbohydrates such as white bread, rice and flour. To make up for the carbohydrate deficit, foods high in protein and fat are used as replacements.

Please keep in mind that these counts are based on 1tbsp of spice, which in most cases is far more than would actually be used in most recipes.

Carbohydrate by difference means that they subtract the water, ash, fat and protein–and the rest is legally considered carbs.

ALLSPICE, GROUND Carbohydrate, by diff. Gms : 4.327 Total dietary fiber Gms : 1.296

ANISE SEED Carbohydrate, by diff. Gms : 3.351 Total dietary fiber Gms : 0.978

BASIL, GROUND Carbohydrate, by diff. Gms : 2.743 Total dietary fiber Gms : 0.796

BAY LEAF, CRUMBLED Carbohydrate, by diff. Gms : 1.349 Total dietary fiber Gms : 0.473

CARDAMON, GROUND Carbohydrate, by diff. Gms : 3.971

CARAWAY SEED Carbohydrate, by diff. Gms : 3.343 Total dietary fiber Gms : 2.546

CELERY SEED Carbohydrate, by diff. Gms : 2.688 Total dietary fiber Gms : 0.767

CHERVIL, DRIED Carbohydrate, by diff. Gms : 0.933 Total dietary fiber Gms : 0.215

CHILI POWDER Carbohydrate, by diff. Gms : 4.099 Total dietary fiber Gms : 2.565

CINNAMON, GROUND Carbohydrate, by diff. Gms : 5.430 Total dietary fiber Gms : 3.692

CLOVES, GROUND Carbohydrate, by diff. Gms : 4.040 Total dietary fiber Gms : 2.257

CORIANDER LEAF, DRIED Carbohydrate, by diff. Gms : 0.935 Total dietary fiber Gms : 0.187

CORIANDER SEED Carbohydrate, by diff. Gms : 2.749

CUMIN SEED Carbohydrate, by diff. Gms : 2.654 Total dietary fiber Gms : 0.630

DILL SEED Carbohydrate, by diff. Gms : 3.641 Total dietary fiber Gms : 1.393

DILL WEED, DRIED Carbohydrate, by diff. Gms : 1.730

FENNEL SEED Carbohydrate, by diff. Gms : 3.033

FENUGREEK SEED Carbohydrate, by diff. Gms : 6.477

GARLIC, FRESH RAW Carbohydrate, by diff. Gms : 2.778 Total dietary fiber Gms : 0.177

GARLIC POWDER Carbohydrate, by diff. Gms : 6.108 Total dietary fiber Gms : 0.160

GINGER, GROUND Carbohydrate, by diff. Gms : 3.822 Total dietary fiber Gms : 0.675

MACE, GROUND Carbohydrate, by diff. Gms : 2.677 Total dietary fiber Gms : 1.071

MARJORAM, DRIED Carbohydrate, by diff. Gms : 1.029 Total dietary fiber Gms : 0.308

MUSTARD SEED, YELLOW Carbohydrate, by diff. Gms : 3.913 Total dietary fiber Gms : 0.739

NUTMEG, GROUND Carbohydrate, by diff. Gms : 3.450 Total dietary fiber Gms : 1.456

ONION, DEHYDRATED FLAKES Carbohydrate, by diff. Gms : 4.164 Total dietary fiber Gms : 0.460

ONION POWDER Carbohydrate, by diff. Gms : 5.243 Total dietary fiber Gms : 0.371

ONION, RAW FRESH Carbohydrate, by diff. Gms : 0.863 Total dietary fiber Gms : 0.180

OREGANO, GROUND Carbohydrate, by diff. Gms : 2.899 Total dietary fiber Gms : 0.675

PAPRIKA Carbohydrate, by diff. Gms : 3.846 Total dietary fiber Gms : 1.442

PARSLEY, DRIED Carbohydrate, by diff. Gms : 0.672 Total dietary fiber Gms : 0.134

PEPPER, BLACK Carbohydrate, by diff. Gms : 4.148 Total dietary fiber Gms : 1.696

PEPPER, RED OR CAYENNE Carbohydrate, by diff. Gms : 3.001 Total dietary fiber Gms : 1.325

PEPPER, WHITE Carbohydrate, by diff. Gms : 4.871

POPPY SEED Carbohydrate, by diff. Gms : 2.085 Total dietary fiber Gms : 0.080

POULTRY SEASONING Carbohydrate, by diff. Gms : 2.427 Total dietary fiber Gms : 0.418

PUMPKIN PIE SPICE Carbohydrate, by diff. Gms : 3.880 Total dietary fiber Gms : 0.829

ROSEMARY, DRIED Carbohydrate, by diff. Gms : 2.114

SAFFRON Carbohydrate, by diff. Gms : 1.373 Total dietary fiber Gms : 0.082

SAGE, GROUND Carbohydrate, by diff. Gms : 1.215 Total dietary fiber Gms : 0.360

SAVORY, GROUND Carbohydrate, by diff. Gms : 3.024

TARRAGON, GROUND Carbohydrate, by diff. Gms : 2.411 Total dietary fiber Gms : 0.355

THYME, GROUND Carbohydrate, by diff. Gms : 2.749 Total dietary fiber Gms : 0.800

TURMERIC, GROUND Carbohydrate, by diff. Gms : 4.415 Total dietary fiber Gms : 1.435

About the Author

Joe Johnson is a founding partner with Caroline’s Rub – Fine Spice Creations , where he is in charge of product promotion and development, and where he serves as the executive chef.

Written By: Joe Johnson