Five Spices = Five of the Most Powerful Antioxidants

Spices are rich in polyphenols, so they deserve a more prominent place in our daily meals. Polyphenols are powerful antioxidants that neutralize free radicals. Free radicals form with frequent exposure to the sun. By choosing foods high in polyphenols, you can strengthen immune function, ease cellular inflammation, and maintain an ideal balance between beneficial and less desirable microbes that naturally inhabit the digestive tract.

To truly enjoy these benefits, include polyphenols in your meals every day. A consistent daily intake is what genuinely supports your body. Polyphenols are fully metabolized within twenty four hours of consumption.

The spices listed below are especially rich in polyphenols, so make them regular staples. ORAC refers to Oxygen Radical Absorption Capacity, an indicator of antioxidant strength.

1. OREGANO

Oregano, dried: 175,295 ORAC per 100 grams

At the mention of oregano, many of us think of Italian cuisine. It shines in dishes with tomato based sauces. Have you tried whisking it into scrambled eggs, stirring it through vegetable soups, blending it into salad dressings, or simply sprinkling it over lightly blanched vegetables?

2. ROSEMARY

Rosemary, dried: 165,280 ORAC per 100 grams

Rosemary is delightful scattered over grilled root vegetables, worked into meat marinades, or sprinkled on fish before baking. Try infusing lemonade, olive oil, or a soothing tea with rosemary.

3. THYME

Thyme, dried: 157,380 ORAC per 100 grams

Thyme is another classic Mediterranean herb with versatile uses, much like oregano. Add it to salad dressings, soups, stews, roasted or braised meats, any egg based dish, garlic bread, and a variety of sauces.

4. TURMERIC

Turmeric, ground and dried: 127,068 ORAC per 100 grams

Turmeric is most closely associated with Indian cuisine, which is indeed one of the finest ways to use it. Do not hesitate to season generously. Use it with vegetables, meat, fish, eggs, or lentils. It pairs beautifully with cumin, ground coriander, ginger, and garlic. Add it to stews, soups, and pilaf. Your dish will take on a vibrant yellow hue. It is equally at home in mustard, relish, chutney, and pickled cucumbers.

5. SAGE

Sage, ground and dried: 119,929 ORAC per 100 grams

Sage deserves a more frequent place in the kitchen. Like rosemary, it pairs beautifully with roasted vegetables, meat, and fish. Stir it through pasta, especially creamy sauces, as well as soups and stews. It is a natural match for winter produce such as butternut squash, sweet potato, white potatoes, and rutabaga.