Most spices are high-carb. Of course, you use little so it doesn’t matter much but it is pretty carby per 100g and may be significant in smaller amounts too. 10-15g spice isn’t always too much for a dish that I can eat up at once, not like my meats would need that but I could have used that much. (Only do it with seitan as poor thing needs the flavor but it gets very tasty then. My sausage spice mix is good. Sausage needs a lot of spice too. Still not so much carbs per portion or day or whatever, I am just aware that non-herb spices are pretty carby.)
I have a favorite not own spice mix (I think it’s BBQ spice but I don’t do BBQ, it’s spice and that’s it to me), it’s just a not big packet, IDK, 25g? 40% of it is salt. The packet says it’s for 600g pork or something… Oh my, who cooks like that? I need months to use it up, it’s very very potent! But it’s true I only put salt on my pork as it is very tasty all alone… The spice is for chicken, sometimes cheese whisps (tricky as it’s salty, just like the cheese. I use it when I use a less salty cheese) or non-keto food. But it’s still would be crazy for 600g pork. Very potent, very flavorful, very good. No sugar. Only the American BBQ spice version from that brand has sugar…
(By the way, IDK what is with America, I looked up jerky data as my overly fried beef was close to that and scratchings and tried to track… there were all the super low-carb ones - and one “American Way” with 33% sugar…? Well carbs but it was probably sugar, what else? I am aware some countries are into sugary meats - ew. I would rather be a vegetarian again - but 33%…)