Everyday Spices Do More Than Add Flavor

The little jars in your cabinet pull real nutritional weight.

Spices get treated as an afterthought. Ounce for ounce, they're some of the most concentrated plant compounds in your kitchen.

Tiny amounts, real effects

Many common spices are rich in antioxidants and anti-inflammatory compounds. Cinnamon may help steady blood sugar, ginger can ease nausea and inflammation, and turmeric's curcumin is studied for its anti-inflammatory effects (pair it with black pepper, which boosts absorption). Even dried herbs like oregano are antioxidant-dense.

A bonus: less salt and sugar

Leaning on spices to make food taste good means you can often use less salt and sugar to get there — an easy, flavorful upgrade.

The move

Cook with a generous, varied hand — cinnamon in oats, ginger and turmeric in stir-fries and soups, herbs on roasted veg. Buy whole spices when you can (they keep longer) and don't be shy with them.

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