Acid-Alkaline Spices and Herbs Food Chart

Please see my explanation of the values for this acid-alkaline spices and herbs food chart, and related charts, in my Basic Acid Alkaline Food Chart Introduction.

I’ve used these acid-alkaline foods charts to introduce this food diary project, which will soon have many more features and benefits. I will provide you with your free, personal online food diary. These charts are basic, but the finished project will be rich with many features that allow you to manage your diet. I have many ideas for turning this basic information into an interactive service to help you plan your diet, but I also want your ideas. Your feedback will help me build this project quickly to provide you with better nutrition management tools.

If you have any questions about this information, or have any suggestions for improvements, please add your comments below.

Food Description KCals Very Alkaline Less Alkaline About Neutral Less Acid Very Acid
Acid/Alkali Spices and Herbs
Basil, fresh 27 -10.01
Capers, canned 23 -0.69
Dill weed, fresh 43 -15.49
Horseradish, prepared 48 -4.87
Mustard, prepared, yellow 67 1.13
Peppermint, fresh 70 -12.65
Rosemary, fresh 131 -16.45
Salt, table 0 -0.50
Spearmint, dried 285 -55.42
Spearmint, fresh 44 -10.01
Spices, allspice, ground 263 -26.86
Spices, anise seed 337 -18.17
Spices, basil, dried 251 -85.36
Spices, bay leaf 313 -17.16
Spices, caraway seed 333 -13.33
Spices, cardamom 311 -22.57
Spices, celery seed 392 -34.71
Spices, chervil, dried 237 -92.40
Spices, chili powder 314 -31.05
Spices, cinnamon, ground 261 -23.75
Spices, cloves, ground 323 -31.58
Spices, coriander leaf, dried 279 -99.48
Spices, coriander seed 298 -23.21
Spices, cumin seed 375 -31.97
Spices, curry powder 325 -26.10
Spices, dill seed 305 -33.19
Spices, dill weed, dried 253 -74.51
Spices, fennel seed 345 -35.37
Spices, fenugreek seed 323 -1.20
Spices, garlic powder 332 -2.00
Spices, ginger, ground 347 -24.55
Spices, mace, ground 475 -9.87
Spices, marjoram, dried 271 -49.30
Spices, mustard seed, yellow 469 14.49
Spices, nutmeg, ground 525 -3.75
Spices, onion powder 347 -10.15
Spices, oregano, dried 306 -49.76
Spices, paprika 289 -36.33
Spices, parsley, dried 276 -81.49
Spices, pepper, black 255 -25.39
Spices, pepper, red or cayenne 318 -31.44
Spices, pepper, white 296 4.29
Spices, poppy seed 533 -1.87
Spices, poultry seasoning 307 -22.11
Spices, pumpkin pie spice 342 -19.13
Spices, rosemary, dried 331 -37.43
Spices, saffron 310 -29.58
Spice
s, sage, ground
315 -46.49
Spices, savory, ground 272 -51.11
Spices, tarragon, dried 295 -64.51
Spices, thyme, dried 276 -35.48
Spices, turmeric, ground 354 -46.66
Thyme, fresh 101 -15.56
Vanilla extract 288 -3.31
Vanilla extract, imitation, alcohol 237 -1.35
Vanilla extract, imitation, no alcohol 56 -0.05
Vinegar, balsamic 88 -2.07
Vinegar, cider 21 -1.45
Vinegar, distilled 18 2.0e-03
Vinegar, red wine 19 -0.68

Remember: these tables help you make better food choices, but the only way to confirm they are having the desired effect is by measuring the pH (acidity/alkalinity) of your urine. This is a simple process using widely available pH test strips or meters.

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2 responses on Acid-Alkaline Spices and Herbs Food Chart

  1. I’m sorry. I don’t understand the numbers in the columns under the headings very and quite etc. Is very more than quite?

    1. Hi K.Lyn,

      I’m really sorry about that. In the 5 years of displaying these tables, nobody (including myself) has ever spotted the incongruity of using “quite.”

      I forgot about the two different senses of the word, as in “Your comment is quite (completely) amazing” against “My site is quite (to a lesser degree) useful”

      I have changed the wording on this page, replacing quite with less. I hope that makes it clearer. I will change other pages as soon as I can get time.

      Please note that my description is arbitrary, and has no scientific or nutritional meaning. The correct way to use the tables is:
      1. Do a pH test on urine.
      2. If pH is too low, look to change your food choices to more alkaline alternatives.
      3. Retest pH and repeat

      This page is probably least useful in practical terms, as herbs and spices do not usually form a significant part of our diet. But using examples from above, you can see that switching from mustard to cayenne pepper would help our goal.

      It is easiest to look first at foods that form a substantial part of our diet. Similarly, it is easiest to change foods in the “Very” columns, reducing acid producing foods and increasing alkaline producing foods, as these will give the biggest improvement for the smallest change.

      Never forget that balanced nutrition is important, and your overall diet should stay within national recommendations for protein, carbs, and fat, as well as meeting national targets for vitamins and minerals.

      The numbers are only a guide to help you improve your diet. The true test relies on testing urine pH.

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