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Spice Antioxidants

Get these Into your Dishes.

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 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.

Ground Cloves

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.

Equivalents

1 TSP. of Ground Cloves has more antioxidants than 2/3 of a cup of fresh blueberries.

Oregano Leaves

The savory flavor of oregano complements healthy meal choices like chicken, soups and pastas.

Equivalents

1 TSP. of Oregano Leaves has 3 times the antioxidants as 1/2 a cup of raw broccoli.

Ground Ginger

Adds a spicy, Asian-inspired twist to teas, sweet potatoes and rice pilaf.

Equivalents

1TSP. of Ground Ginger has more antioxidants than 1 cup of honeydew melon.

Ground Cinnamon

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.

Equivalents

1 TSP. of Ground Cinnamon has almost 4 times the antioxidants as a sweet potato.

Ground Turmeric

This brightly colored but mild spice is often used in Indian cooking and goes well with beans, chicken and lamb.

Equivalents

1TSP. of Ground Turmeric has more antioxidants than 1 cup of pinto beans.

Ground Yellow Mustard Seed

A tangy addition to deviled eggs, salad dressing and glazes for meat or poultry.

Equivalents

1 TSP. of Ground Mustard has more antioxidants than 1 cup of carrots.

Sweet Paprika

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.

Equivalents

1 TSP. of Paprika has more antioxidants than 1 oz serving of almonds.

Basil Leaves

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.

Equivalents

1 TSP. of Basil Leaves has more antioxidants than 1 cup of raw cabbage.

Curry Seasoning

Curry Seasoning, a blend of warm & savory spices, is essential to making curry, but is also great in dressings, cold salads and marinades.

Equivalents

1 TSP. Curry Seasoning has as many antioxidants as a medium tomato.

Parsley Flakes

One of the most versatile herbs, parsley is used to add color and subtle herb flavor to a multitude of dishes.

Equivalents

1 TSP. of Parsley Flakes has more antioxidants than 1/2 cup of sliced cucumber.

Ground Black Pepper

Black pepper is found in nearly every kitchen and can be used in almost all savory dishes you serve.

Equivalents

1 TSP. of Ground Black Pepper has more antioxidants than 1 cup of diced watermelon.

Chili Powder

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.

Equivalents

1 TSP. of Chili Powder has 3x more antioxidants than 1/2 cup sliced radishes.

SOURCES

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.

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