Herbs and spices are the very best way to add flavor and dimension to a dish without adding fat, salt or calories. In fact, some herbs and spices already include a little something extra, like antioxidants.
Antioxidants are substances in your diet that slow or prevent the oxidative process in which cells are damaged by free radicals, which can lead to cell dysfunction. These powerful nutrients have been linked to the prevention of heart disease and diabetes, improving immune function and lowering the risk of infection and even some cancers. While you hear a lot about the antioxidants found in dark chocolate and red wine, spices like ground cloves, oregano leaves, ginger, cinnamon, turmeric and yellow mustard seed are the real antioxidant all stars – delivering a higher concentration of antioxidants per 100g than dark chocolate, wine, even blueberries and whole grain cereal. Plus, they have none of the calories found in chocolate or the drawbacks associated with alcohol consumption. When preparing recipes with these antioxidant spices, feel free to interchange between our 100% organic and non-organic herbs and spices in any recipe.
The National Institutes on Health recommends getting antioxidants from dietary sources. With The Spice Hunter’s wide variety of herbs and spices, it’s easy to incorporate these A listers into a host of tasty dishes.
The top antioxidant performer, ground cloves aren't just for desserts - they can be sprinkled on oatmeal, added to ground coffee, used in a glaze for carrots or ham and much more.
Add sparingly to coffee grounds, stews marinades and beef & lamb dishes.
The savory flavor of oregano complements healthy meal choices like chicken, soups and pastas.
Add to your favorite prepared pasta sauce or sprinkle on pizza, eggs, garlic bread and roasted potatoes.
Well regarded for its health properties, cinnamon is a versatile spice that can be used in a sweet and savory dishes and to enhance most hot beverages.
Sprinkle on fresh apple slices, oatmeal, winter squash, French toast or mix into coffee & hot chocolate.
The top antioxidant performer, ground cloves aren't just for desserts - they can be sprinkled on oatmeal, added to ground coffee, used in glaze for carrots or ham and much more.
Add sparingly to coffee grounds, stews, marinades and beef and lamb dishes.
GROUND YELLOW MUSTARD SEED
A tangy addition to deviled eggs, salad dressing and glazes for meat or poultry.
Make your own homemade mustard by combining Ground Mustard with enough vinegar, beer or wine to make a thin paste. Add Turmeric if you desire a brighter yellow mustard and to increase the antioxidants.
This sweet, aromatic and brilliantly hued spice is used in dishes from around the world including Spanish red sauce, chili and Hungarian stew, sprinkled on deviled eggs and incorporated into meat rubs.
Sprinkle on to add color to your favorite potato or pasta salads, deviled eggs, casseroles and dips.
This familiar favorite has a sweet and spicy aroma with a warm, minty and peppery flavor. It is perfect partner for tomatoes and is used in various pasta, poultry, fish and vegetable dishes.
Combine basil with diced tomatoes and garlic, with an olive oil & balsamic vinegar drizzle for a quick delicious salad.
Curry Seasoning, a blend of warm & savory spices, is essential to making curry, but is also great in dressings, cold salads and marinades.
Mix into everyday condiments like mayo, ketchup or mustard for a boost of flavor & antioxidants.
GROUND BLACK PEPPER
Black pepper is found in nearly every kitchen and can be used in almost all savory dishes you serve.
Keep the pepper handy and add a dash everywhere you can: in scrambled eggs, mayo for sandwiches, on top of salads, etc.
Most people only think of Chili Powder when making chili, but it can be used in place of paprika in many recipes, added to sauces, dressings and dips or even used in meat rubs.
Top baked potatoes with chili-spiced sour cream; combine 1 cup low-fat sour cream with 1 tsp. chili powder (or more to taste).
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods- 2007
Nutritional Status, Dietary Intake, and Body Composition:
Bente L Halvorsen, Monica H Carlsen, Katherine M Phillips, Siv K Bøhn, Kari Holte, David R Jacobs, Jr, and Rune Blomhoff
Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States
Am. J. Clinical Nutrition, Jul 2006; 84: 95 – 135.
The information we provide about potential health benefits of certain herbs and spices has not been evaluated by the Food and Drug Administration. We do not provide any medical advice and we make no claim that herbs and spices can be used to treat, prevent, mitigate or cure any disease. For specific and individual nutritional and medical advice you should consult your personal physician or nutritionist.