Herbs and spices are packed full of surprising benefits beyond amazing flavors.  However, in the world of inflammation, it is worth a deeper dive into their unique profiles. Herbs and spices are used all over the world for healing remedies and have for some time dating all the way back over 6,000 years ago by the ancient European hunter-gatherers. Early ancient cuneiform records indicate the use of many aromatic plants in Mesopotamia. Let’s dive into the the best and worst.

Oregano is an antioxidant powerhouse. In fact, in one analysis conducted by the U.S. Department of Agriculture, oregano scored the highest in antioxidant activity than any other herb or food that is considered to be high in antioxidants. We all know that blueberries are known for their antioxidant power but oregano is four times the amount of antioxidants than blueberries.

Rosemary is related to the mint family and is considered more of a stimulant that other mints. Rosemary oil contains several powerful antioxidants including one particular that is being studied right now for an alternative to synthetic antioxidants that are often added to foods as preservatives. One of the primary antioxidants in Rosemary is rosmarinic acid. Studies have shown that this acid can reduce inflammatory responses by altering the concentrations of inflammatory messenger molecules making rosemary potentially useful for people with conditions like rheumatoid arthritis, bronchial asthma and atherosclerosis.

Nutmeg is a gem of a spice!

Ginger is one of my daily favorites.

Salt is one of the most essential

Here’s a link to our Cultured Probiotic Lemon recipes