Herbs & spices
What the research actually says about turmeric, cinnamon, ginger and 17 more kitchen herbs and spices.
BasilVitamin K, antioxidants, flavor
Black PepperPiperine boosts absorption of some nutrients, adds flavor
CardamomTraditionally used for digestion, freshens breath, antioxidants
Cayenne PepperCapsaicin (also used in pain-relief creams), vitamin A; may slightly increase fullness
CilantroVitamin K, antioxidants, fresh flavor
CinnamonAntioxidants; studied for blood sugar, with mixed results
ClovesAntioxidant-rich (eugenol), warm flavor
CorianderTraditionally used for digestion, antioxidants, citrusy flavor
CuminTraditionally used for digestion, iron, flavor
FennelTraditionally used for digestion and bloating, freshens breath
GingerHelps ease nausea, aids digestion, warming flavor
MintFreshens breath; peppermint is traditionally used for digestion
NutmegWarm flavor for baking and sauces
OreganoAntioxidants (carvacrol, thymol), vitamin K
PaprikaCarotenoids (vitamin A), antioxidants, color
ParsleyVitamins K & C, freshens breath
RosemaryAntioxidants (carnosic acid), flavor
SaffronAntioxidant pigments (crocin); studied for mood
ThymeThymol, vitamin C, flavor; traditionally used in cough remedies
TurmericCurcumin pigment, anti-inflammatory compounds under study, warm flavor
General information only, not medical advice. If you take medicine or manage a health condition, check with your doctor, pharmacist or a registered dietitian before changing your diet. Read our medical disclaimer.