Seasonings and Spices High in Iron (1st - 20th) (per 100 g edible portion)

• Basil (ground)
  
  120 mg
• Thyme (ground)
  
  110 mg
• Sage (ground)
  
  50 mg
• Chili powder
  
  29.3 mg
• Curry powder
  
  28.5 mg
• Paprica (ground)
  
  21.1 mg
• Pepper (black, ground)
  
  20 mg
• Parsley (dried)
  
  17.5 mg
• Ginger (dried, ground)
  
  14.1 mg
• Pepper (mixed ,ground)
  
  13.7 mg
• Yeast (baker's yeast, dried)
  
  13 mg
• Red pepper (ground)
  
  12.1 mg
• Mustard (powder)
  
  11.1 mg
• Japanese pepper (ground)
  
  10.1 mg
• Clove (ground)
  
  9.9 mg
• Wasabi (powder, mixed with mustard powder)
  
  9.3 mg
• Pepper (white, ground)
  
  7.3 mg
• Cinnamon (ground)
  
  7.1 mg
• Soybean-koji miso
  
  6.8 mg
• Garlic (garlic powder)
  
  6.6 mg