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Acid-Alkaline Spices and Herbs Food Chart

Acid-Alkaline Spices and Herbs Food Chart is a list of acid or alkaline values for common herbs and spices. I explain the values for this food chart, and related charts, in my Basic Acid Alkaline Food Chart Introduction.

Remember: these tables help you make better food choices. But, the only way to confirm they are having the desired effect, is by measuring your urine pH. Fortunately, this is a simple process, using widely available pH test strips or meters.

Acid-Alkaline Spices and Herbs Food Chart

Food Description KCals Very Alkaline Slightly Alkaline About Neutral Slightly 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
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

I used these acid-alkaline foods charts to introduce this food website. These charts are basic. But, my latest charts have more information. And, they are easier to use.
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Your Alkaline Spices and Herbs

As this is an old chart, I want to update it for you. But, you’ll need to let me know. As well as improving this chart, I want to help you make healthier food choices. So, what are your experiences with alkaline spices and herbs? I’d love to discuss your questions, experiences, and opinions about all aspects of healthy eating.

If you want me to update this chart, please add your Feedback below.

Alkaline Spices and Herbs Feedback

Foodary visitor responses include:

Alkaline Herbs and Spices for Vegetables

Roz told me she found the Acid-Alkaline Spices and Herbs Food Chart very interesting. Also, she added that she cooks a lot of vegetables.

So I agreed that spices and herbs are a great addition to vegetables. Because they make it easy to stick to an alkaline diet. With a high proportion of alkalizing plant-based foods.

Then I asked Roz if she had any good spicy veg recipes to share. Because I find a lot of recipes from cookbooks and cooking websites are hard to follow. But I love recipes from friends that have been tried and tested. So if you have any please send them in the Feedback Form below.

Also, see some older comments after the Feedback Form.

Alkaline Spices and Herbs Page Status

See the status page for history and optional work in progress notes. You can help to improve this page. Either click that Status Page link. Or use the Feedback Form below.

Or, send the Feedback Form, below.

5 thoughts 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?

    • 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.

  2. I am a chemist with much experience in food laboratories
    1. It is impossible to measure pH in powders.
    2. Chili powder?? Put it in some water and measure it.
    3All of your numbers are incorrect, and if those suffering from Burning Mouth Disease were to follow them you would be scrapping us off the ceiling.
    4. Litmus paper is not accurate at all. You need a quick cource in chemistry and a pH meter and then an insurance policy

  3. 1. It is impossible to measure pH in powders.
    2. Chili powder?? Put it in some water and measure it.
    3 all of your numbers are incorrect, and if those suffering from Burning Mouth Disease were to follow them you would be scrapping us off the ceiling.
    4. Litmus paper is not accurate at all. You need a quick course in chemistry and a pH meter and then an insurance policy
    5 I have an advanced degree in chemistry and chemical engineering and have measured the pH of many things.

    • Oh dear, Gary!

      What is it about chemists that prevent them from considering organic chemistry?

      This is about PRAL, which is an estimate of the acid load on your kidneys. Because that estimate has been shown by Remer and others to be a good predictor of the renal acid load. But ultimately, you have to confirm it with a pH test of urine.

      Anyway, I’m happy to discuss this with you. But I’ve realized comments are not the best way to discuss these matters. So, I’m hoping you will respond in my Foodary Forum: http://foodary.org/forums/forum/eating-for-health/#new-post

      Please accept my apologies for forum confusion. I’ve been trying different formats. But that is now the current healthy eating forum link for 2017.

Comments are closed.