These six seasonings will not only add zest to your food, they can help boost its nutritional profile.
Oregano boasts four times more antioxidant activity per gram than blueberries. That’s all due to the high presence of phenolic acids.
Menu idea: Marinate fresh oregano in olive oil to serve as a dip for bread or olives.
Cloves contain eugenol, which works as an anti-inflammatory substance. Plus, the copious flavonoids packed inside this Indonesian spice are effective antioxidants.
Menu idea: Throw a pinch of ground cloves into fruit-based desserts.
Cinnamon starred in a 2005 study of 26 different spices, where it ranked among the top three in antioxidant activity. It also has strong anti-microbial capabilities.
Menu idea: Saute cinnamon sticks in oil, add onions and garlic and use to flavor a soup or stew.
Rosemary exhibited the most potential to inhibit harmful oxidation from fats in the body, according to a 2001 study of seven Mediterranean spices.
Menu idea: Skewer cubes of lamb, chicken or fish on rosemary branches and grill.
Dill is prized for enzymes that attach to potentially harmful oxidized molecules and help prevent cell damage.
Menu idea: Snip dill strands onto mixed green salads.
Turmeric is “considered one of the most important spices in India; it’s a natural antiseptic and anti-inflammatory,” says Floyd Cardoz, chef at New York’s Tabla. Turmeric contains a molecule known as curcumin that may help lower the risk of heart disease.
Menu idea: Add turmeric to homemade bread dough, along with bits of pepper or sun-dried tomato, to impart a golden color.
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