First, If you start worrying about the 0.1 gram of carbs added by oregano, you are focusing on the tiny details and not the big picture.
Generally, don’t bother to count herbs and spices in recipes unless you are really pouring them into your dish.
Until you are using a space-age professional scale, measurements for food items are an approximation.
Carbs in Spices and Herbs
Low carb spices and herbs are merely ground up bits of plant or bark, right? So, how many carbs could you possibly get from a 1/4 teaspoon of dried up leaves…?
Net Carbs in 1 Teaspoon
· Basil – 0.3 g
· Cinnamon – 0.6 g
· Dill – 0.4 g
· Garlic Powder – 1.0 g
· Nutmeg – 0.6 g
· Oregano – 0.1 g
· Paprika – 0.4 g
· Pepper – 0.0 g
· Rosemary – 0.2 g
· Salt – 0.0 g
· Thyme – 0.3 g
Using Low Carb Spices
Greek in origin, basil came to Europe from India. Its rich aroma is found in vegetable, fish and salad dishes.
Use fresh basil with olive oil, chopped tomatoes and mozzarella cheese for a fresh Italian salad.
Dill is an ancient herb used in preserving many types of foods. It’s perfect for fish, egg, and cheese dishes.
Garlic and Onion
Garlic and onion are healthy ingredients in almost every cuisine on the planet. Add to stock, butter or cream for a savory low carb sauce.
Ginger has been proven to help with upset stomachs. It enhances both vegetable and meat dishes.
The classic Italian herb adds an aromatic flavor to any dish. Great with veggies, cheese and salads.
Mustard is the perfect spread between layers of sliced deli meat and cheese roll-ups.
Use with olive oil as a zesty marinade for chicken and seafood, and sprinkle on salad greens to add a little heat.
Avoid sweet mustard which is higher in carbs.
Salt and Pepper
Go light on the salt and pepper. Try a course Kosher or flavored sea salt.
Invest in a pepper mill that grinds the peppercorns when you need them. Fill it with a four-color or five-color peppercorn blend, and see just how much more flavor it adds to your recipes!