carbs in spices

em said:

Is everyone pretty much aware of these "hidden carbs"? Being freshly
divorced, I'm not all that great of a cook. I'd appreciate any lc
seasoning suggestions/advice.

I count carbs in fresh garlic, leeks, shallots, scallions and onion used
as seasoning cause I use large amounts sometimes. The rest of the fresh
herbs I use, plus all the dried ones, I don't count at all.

By the time you add them all up and divide by the number of servings...
it's pretty much irrelevant; you're talking a few grams of carb maximum
even for highly seasoned foods. IMO, it's just not worth counting carbs
in parsley and basil.

--
http://www.ornery-geeks.org/consulting/

em said:

As I was sprinkling this and that into the pot. Garlic powder is 1g per 1/4
tsp. No more just "sprinkling on" of that stuff! There must be, I dunno, 1
or 2 Tbs of that stuff in the pot.

If you are using dried garlic powder, a tablespoon is a vast amount.
I figure I might add 5-10 grams of garlic to make enough chili for
5-6 meals.

Quoted message said:

Chile powder, red pepper, pepper, basil, rosemary (or whatever its called),
mint, this, that, the other. Most of this stuff isn't labeled.

The stuff you listed there is on the list of salad veggies aka the
5% carb by weight list in the Atkins plan. After deducting fiber
you could dump in the jar and count it as 2-3 grams.

Quoted message said:

I found a short list of carbs in spices here:
http://www.lowcarb.ca/tips/tips009.html. I don't now that its accurate, but
the list seemed reasonable.

Nice. Thanks.

Quoted message said:

Is everyone pretty much aware of these "hidden carbs"?

Not newbies. Good teaching.

Quoted message said:

Being freshly
divorced, I'm not all that great of a cook. I'd appreciate any lc seasoning
suggestions/advice.

Use different spices different days and see how your tastes evolve.
Mix and match and be a bit random with one dish every couple of
days.