Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Roasted spices Calories
Aromatic, roasted, intense flavor, antioxidant
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Roasted spices (8 g) has 27 calories. That works out to 340 calories per 100 g. It contains 4 g of carbs, 1 g of protein, 1 g of fat and 2.2 g of fiber. Its 0.6 mg of Manganese covers 24% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Roasted spices Nutrition Facts
Selected: 1 tablespoon (medium) · 8 g
27
KCAL / 8G
Carbs
4g
· 1% DV
Protein
1g
· 2% DV
Fat
1g
· 1% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 14% · Fat 31%
Roasted spices nutrition facts table · 1 tablespoon (medium) (8 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0 g | |
| Sodium | 4.8 mg | 0% |
| Total carbohydrate | 4 g | 1% |
| Fiber | 2.2 g | 8% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 1 Tablespoon of Roasted spices?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 8 g | 27 kcal |
| 1 teaspoon (small) | 2 g | 7 kcal |
| 2 tablespoon (large) | 16 g | 54 kcal |
| 1 pack (small) | 25 g | 85 kcal |
| 1 pack (medium) | 50 g | 170 kcal |
| 1 cup (medium) | 60 g | 204 kcal |
| 100 g | 100 g | 340 kcal |
| 1 pack (large) | 100 g | 340 kcal |
| 1 cup (large) | 120 g | 408 kcal |
Calculated from 340 calories per 100 g.
Frequently Asked Questions About Roasted spices
How do you make roasted spices in a pan?
Make roasted spices by heating whole spices in a dry pan over low to medium heat, stirring constantly. Take them off the heat as soon as they smell fragrant, then let them cool before grinding. Leaving them in the hot pan can burn them.
Which spices are best for making roasted spices?
Cumin, coriander seeds, fennel seeds, peppercorns and mustard seeds are commonly toasted as roasted spices. Cardamom pods and cinnamon sticks can also be toasted. Delicate dried herbs and powdered spices scorch more easily, so they need gentler, shorter heating.
Should you roast whole spices or ground spices?
Roast whole spices for the most even results, then grind them after they cool. Whole seeds heat more slowly and are less likely to burn than ground spices. If a recipe calls for roasting ground spices, use low heat and stir briefly.
Do roasted spices need oil?
No, roasted spices do not need oil when you dry-toast them in a pan. Oil is useful when blooming spices as part of cooking, because it carries their aroma into the dish, but it can make them burn faster if the pan is too hot.
When should you add roasted spices to a recipe?
Add roasted spices early when you want their flavor to infuse a sauce, stew or cooking oil; add ground roasted spices later if the recipe needs a fresh, pronounced aroma. Avoid prolonged high heat, which can make their flavor bitter.
How can you tell when roasted spices are burnt?
Roasted spices are likely burnt if they smell acrid or smoky, taste harshly bitter, or darken quickly. Remove them from the pan as soon as their aroma develops. Burnt spices can make an entire dish taste bitter, so start again rather than using them.
How should you store roasted spices?
Let roasted spices cool completely, then keep them in an airtight container in a cool, dry place away from light. Whole roasted spices keep their aroma longer than ground ones, so grind only what you plan to use soon.
Can you roast spices in the oven instead of a pan?
Yes, you can make roasted spices in an oven by spreading whole spices in a single layer on a dry tray and watching them closely. They may toast less evenly than in a pan, so stir or shake the tray and remove them as soon as they smell fragrant.
Are roasted spices and toasted spices the same thing?
Roasted spices and toasted spices usually refer to spices heated until fragrant, often without oil. “Toasted” commonly describes a brief dry-pan treatment, while “roasted” can also suggest oven heating; neither term specifies a particular spice blend.
Does roasting make spices less spicy?
No, roasting does not reliably make spices less spicy. It can intensify their aroma, while the heat from chili spices may remain; excessive roasting can instead create a bitter or burnt taste. The effect depends on the spice and how it is heated.
Roasted spices Vitamins & Minerals
Vitamins
B6
0.09mg · 5% DV
B1
0.04mg · 3% DV
Vitamin K
4µg · 3% DV
Vitamin E
0.48mg · 3% DV
Minerals
Manganese
0.56mg · 24% DV
Copper
0.1mg · 11% DV
Iron
1.44mg · 8% DV
Calcium
52mg · 5% DV
Potassium ⭐
96mg · 3% DV
Sodium
4.8mg · 0% DV
Roasted spices Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted spices
To burn the 27 calories in 1 tablespoon (medium) (8 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Roasted spices?
Roasted spices are whole or ground dried spices briefly heated—often in a dry pan—to bring out their fragrance. There is no single standard blend: cumin, coriander, pepper and other spices may be toasted separately or together, then used as they are or ground.
Across the cuisines where this technique is common, they season dishes such as soups, lentils, rice, stews and marinades; use varies with the blend. Their flavour is warm, aromatic and often more intense than that of untoasted spices. Nutritionally, they are concentrated seasonings rather than a substantial part of a meal, and a small amount is usually enough. Toast gently and stop as soon as the aroma rises, since scorched spices can taste bitter.
How Nutritious Is Roasted spices?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Roasted spices Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Roasted spices Contain Allergens?
No known major allergens
Which Diets Is Roasted spices Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Roasted spices Fat Profile
SATURATED
0.17g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Compare Roasted spices
Foods Similar to Roasted spices
Have another question about Roasted spices?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.