Table 3.

Culinary herb and spice intake studies.

Study	Intake Data
Pellegrini et al. [72]: Determined daily intake of spices using 3 day weighed food record (3D-WR) and food frequency questionnaire (FFQ). For the 3D-WR median data were obtained. For the FFQ, interquartile range data were obtained. n = 285; Subjects: men (n = 159) and women (n = 126); Country of study: Italy	0.4 (1.3) g (3D-WR); 3.2 (2.7) g (FFQ)
Carlsen et al. [3]: Determined herb and spice intake using a FFQ and 2–4 weeks later 28 days recording of herb and spice consumption (HSR). n = 146; Subjects: men (n = 63) and women (n = 83); Country of study: Norway	Median estimates of total herb and spice consumption: 2.7 g/person/day (range 0.19–45.0; Interquartile range 4.4) from the FFQ; 1.6 g/person/day (range 0–10; interquartile range 1.8) from the HSR; Main herb/spice contributors: Basil (dried and fresh), oregano (dried), cinnamon, pepper, and spice blends
Pérez-Jiménez et al. [4]: Measured the contribution of seasonings (included non-herb and spice seasonings) to daily polyphenol intake using 24 h dietary records every 2 months from 1995–1996 and the Phenol-Explorer database. Mean intake data obtained. n = 4942; Subjects: men (n = 2596) and women (n = 2346); Country of study: France	0.4 (0.3) mg/day/person; Main herb/spice contributors: Ginger and parsley