🟢 10-25 mg Oxalate in Condiments — 9 Foods

Condiments and seasonings are used in small amounts, but some are surprisingly concentrated sources of oxalate. Dried spice powders like curry, turmeric, and oregano can carry high oxalate per gram, and certain prepared condiments add a second problem: sodium. The kitchen logic for stone patients is to season with herbs and citrus rather than relying on dense spice blends, and to watch prepared sauces for the salt content. A sprinkle of a high-oxalate spice across a dish rarely moves the needle; the same cannot be said for a sauce that carries both oxalate and sodium in every tablespoon.

Browsing by oxalate range adds precision that a broad verdict cannot. Two foods can both be rated Safe, yet one sits at 3 mg and the other at 24 mg — a meaningful difference when you are tracking a daily oxalate budget. This view groups foods by their exact milligram bracket, which makes daily tracking and meal planning more accurate. Use it alongside the verdict for a go/no-go signal plus the number for fine-tuning.

Inside this 10-25 mg Oxalate bracket for Condiments: the 9 foods span from 18.0 mg to 25.0 mg per serving, with Herbs and Spices at the top end. Leading entries: Fiddleheads (Ostrich ferns), Herbs and Spices, Herbs and Spices and 6 more. This is the precision layer that a broad verdict cannot show — two foods in this range can sit several milligrams apart, which matters when you track a daily total.

This is the bracket where portion awareness begins — not because any single item is risky, but because foods here are common enough that the milligrams accumulate across a full day. A lunch with two items from this range plus a dinner with two more can quietly reach 80-100 mg before anything 'high' was eaten. For stone patients on a conservative daily target, that is still workable, but it is no longer invisible: this is the tier where keeping rough track starts paying for itself.

The foods here also tend to be ones with meaningful variation between forms — raw versus cooked, fresh versus canned, whole versus juiced — and those form differences routinely move a food across a bracket boundary in either direction. If a favorite food sits here, its individual page is worth a check for the prepared form you actually eat. Pairing these items with a calcium source at the same meal (yogurt, milk, cheese) further blunts oxalate absorption, which effectively stretches the budget.