Introduction: South Asians (SA) are among the fastest growing immigrant population in the U.S. They are at higher risk for atherosclerotic cardiovascular disease (ASCVD) and cardiovascular diseases (CVD) compared to non-Hispanic whites and East-Asians. Dietary components are modifiable risk factors for various non communicable diseases. SA Adults incorporate a unique set of herbs and spices in their cooking. The American Heart Association (AHA) directly recommends limiting salt intake, yet neglects to include recommendations about herb and spice use. Our objective was to collect information about SA herb and spice use that can be incorporated in the development of a diet assessment tool that encompasses traditional and western dietary practices among SA Americans. Hypothesis: We assessed the hypothesis that SA Adults living in the United States will report frequent (4+ times/week) use of herbs and spices in their cooking. Methods: A sample of adults aged 18+ yrs, self-identifying as SA and living in the U.S. were recruited via email, flyers, and social media platforms. Sociodemographic information and food preparation habits were collected using a Qualtrics survey. Respondents (n=29) were invited to participate in focus groups (n=16) via zoom. Participants were queried on meal habits, food list groupings [including 73 herbs and spices] and frequency of herb and spice use. Results: The Qualtrics survey (n= 13, 44.8%) and focus group (n=14, 87.5%) responses showed a high frequency of herb and spice use (>4 times/week). Participants reported intentionally reducing salt and fat intakes in their diets, and increasing herbs and spice use for health reasons (n=8, 50%). Many (n=8,50%) commented that food did not taste like “home” , but they wanted to prioritize health. Additionally, use of pre-made/packaged spice mixes was reported by all participants in the focus group (n=16, 100%). The ten most frequently consumed herbs and spices were: garlic, black pepper, salt, turmeric, ginger, cumin, onion, coriander, chili powder and fenugreek. Conclusions: This study demonstrates that SA Adults living in the US frequently consume a varied number of herbs and spices. This finding underlies the need for developing a culturally component diet assessment tool, for example one that includes herbs and species for SA, to assess their relationship to CVD. In conclusion, this study demonstrates the necessity of dietary recommendations that align with cultural practices.