One of the things that often seems to be ignored when discussing carnivore diets is the lack of flavours. Some people don't seem to mind all that much, but for many people that is one of the biggest barriers to sticking to a carnivore diet long term.
Ideally all plants need to be avoided, but possibly some very small amounts of selected plants used as seasoning appear to be OK.
Here are some suggestions. Personally I would avoid injesting any nightshades because I find even tiny amounts can lead to severe aching within hours, but some people seem to get away with small quantities occasionally.
Common Plant-Derived Spices Allowed in Small Doses
Here’s where things get a bit controversial. Technically, all spices come from plants, which means they aren’t truly “carnivorous.” Yet, many practitioners still use them sparingly - and often with no noticeable downsides.
The most common plant-derived seasonings that show up in a carnivore seasoning list include:
- Black pepper – sharp bite, pairs well with red meat
- Garlic powder – adds savory depth
- Onion powder – brings subtle sweetness
- Oregano, thyme, rosemary – Mediterranean notes, often used on lamb or chicken
- Paprika & cayenne – heat and smokiness - but these are nightshades!
- Parsley, basil, dill – fresh accents, especially on fish
- Cumin & coriander – earthy tones, though used very lightly
- Tarragon – aromatic, slightly licorice flavor
These are typically used in trace amounts—just enough to boost flavor without loading up on plant matter. According to Fat Lot of Good, such small quantities don’t disrupt ketosis or digestion for most people.
Still, the carnivore spice code reminds us: keep it minimal. A pinch of garlic powder won’t undo your diet, but a tablespoon might trigger symptoms if you’re sensitive to plants.
