Spices, savory, ground
Whole food · Spices and Herbs
Photo: Wikipedia
This is a complex, aromatic blend of ground herbs and spices, typically including savory, marjoram, thyme, and rosemary. It delivers a robust, earthy, and slightly peppery flavor with a dry, powdery texture that dissolves into dishes. Nutritionally, it's a powerhouse of dietary fiber, packing over 45 grams per 100g, while being virtually sugar-free.
Calorie split: 8% protein · 77% carbs · 15% fat
↓ Full nutrition💚 Why it's loved
People love it for the instant depth and complexity it brings to savory dishes, acting as a flavor shortcut. Its versatility makes it a staple in spice racks for seasoning everything from roasted vegetables to stews and breads.
⚠️ Watch-outs & how to enjoy it better
The intense, concentrated flavor can become bitter or overpowering if used excessively. The very high fiber content may cause digestive discomfort (gas, bloating) in sensitive individuals if introduced suddenly. **Tip:** Start with small amounts (1/4 to 1/2 teaspoon) and increase gradually. **Tip:** Always combine with a fat or liquid (like oil, broth, or yogurt) to distribute flavor evenly and mitigate any harsh notes.
Key benefits
- Extremely high in dietary fiber
- Virtually sugar-free
- Rich in plant-based antioxidants
- Adds flavor without sodium or fat
- Contains trace minerals from diverse botanicals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'savory' comes from the Latin 'satureia,' which was believed to be a potent aphrodisiac in ancient times.
Full nutrition (USDA data · scales with serving)
| Water | 9.0 g |
| Energy | 272 kcal |
| Energy | 1138 kj |
| Protein | 6.7 g |
| Total lipid (fat) | 5.9 g |
| Ash | 9.6 g |
| Carbohydrate, by difference | 68.7 g |
| Fiber, total dietary | 45.7 g |
| Calcium, Ca | 2132 mg |
| Iron, Fe | 37.9 mg |
| Magnesium, Mg | 377 mg |
| Phosphorus, P | 140 mg |
| Potassium, K | 1051 mg |
| Sodium, Na | 24.0 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.85 mg |
| Manganese, Mn | 6.1 mg |
| Selenium, Se | 4.6 ug |
| Vitamin C, total ascorbic acid | 50.0 mg |
| Thiamin | 0.37 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 1.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 257 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 5130 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.3 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 31.0 mg |
Amino acid profile (per 100g)
Estimated from Spices, garlic powder — USDA does not publish this profile for Spices.
| Tryptophan | 0.12 g |
| Threonine | 0.37 g |
| Isoleucine | 0.41 g |
| Leucine | 0.73 g |
| Lysine | 0.77 g |
| Methionine | 0.11 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.53 g |
| Tyrosine | 0.45 g |
| Valine | 0.67 g |
| Arginine | 3.4 g |
| Histidine | 0.26 g |
| Alanine | 0.48 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.7 g |
| Glycine | 0.53 g |
| Proline | 1.4 g |
| Serine | 0.51 g |
| Hydroxyproline | 0.00 g |
FAQ
What's the difference between savory spice blend and just 'savory' the herb?
A 'savory spice blend' is a mixture of multiple dried herbs and spices (like the one described). 'Savory' alone refers to the single herb (Summer or Winter Savory), which has a similar peppery, thyme-like flavor.
How should I store ground savory spice blend?
Store it in an airtight container in a cool, dark place like a pantry. While dried spices don't spoil, they lose potency; use within 6 months for best flavor.
Can I use this blend in sweet dishes?
It's designed for savory applications. Its herbal, earthy notes would clash with most sweet flavors. Stick to soups, stews, meats, vegetables, and breads.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.72 kcal/g · 10% calories from protein · 45.7 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.