Herbs & Spices

Common culinary herbs and spices are safe to use throughout pregnancy. Basil, oregano, thyme, rosemary, parsley, coriander, mint, chives, dill, sage, and bay leaves are all safe when used in cooking or as fresh garnishes. Similarly, spices including black pepper, cinnamon, cumin, coriander, turmeric, ginger, cardamom, cloves, paprika, and chilli are safe at the quantities used in normal cooking. Ginger and cinnamon are of particular note: ginger has evidence for reducing nausea in pregnancy and is actively helpful in the first trimester. Turmeric, which has been subject to some scrutiny due to its anti-inflammatory compound curcumin, is safe in the amounts used in curries and cooking — the concern relates to high-dose turmeric or curcumin supplements, not food amounts. The important distinction throughout is between culinary use (small amounts added to flavour food) and medicinal or supplement-level doses (concentrated capsules or extracts). Some herbs that are safe in cooking doses have been associated with uterine stimulation at very high doses — sage and parsley are sometimes mentioned — but the amounts involved in a pasta sauce or dressing are orders of magnitude below any threshold of concern. Dried herbs and spice blends from supermarkets are safe. Herb-infused oils and vinegars are also safe as long as they are commercially produced.