Nutrition academic Hazel Flight highlights that flavourings such as garlic, ginger or turmeric can have antioxidant and anti-inflammatory properties, while also leading people to use less salt.
So I would say that the two key differentiating factors are actually the air content and the fat content rather than the source of the ingredients used for flavouring.
It's got some bits of weed species in there that might be there accidentally from the harvesting, or they might be in there as additives, little flavourings.