5 Spices With More Antioxidants Than Nutmeg

Spices come from different parts of plants that naturally contain antioxidants. Nutmeg is a spice made from the seed of a tropical tree. It provides antioxidants, but many other spices contain more.

Cloves are dried flower buds from the clove tree. People often use them in baked goods, savory dishes, and teas.

Cloves are very rich in antioxidants. A 2021 study showed that among 12 spices, cloves had the highest antioxidant capacity, followed by allspice. They have an antioxidant capacity of approximately 270 millimoles per 100 grams.

Allspice is not a spice blend, despite what its name suggests. It is made from the dried berries of a tree called dioecious pepper. Allspice has an antioxidant capacity of approximately 100 to 134 millimoles per 100 grams.

People often use it in baked goods because it tastes like a mixture of cinnamon, cloves, and nutmeg. You can also add it to teas and mulled wine.

Mint leaves come from Mintthe mint plant. They have an antioxidant capacity of approximately 60 to 116 millimoles per 100 grams.

Mint leaves are slightly sweet and provide a cooling sensation. You can add them to salads, yogurts, smoothies and savory dishes. Some people also enjoy mint tea to freshen their breath.

Oregano is made from the leaves of Origanum vulgare. It has an antioxidant capacity of approximately 63 to 84 millimoles per 100 grams.

Oregano has a strong flavor with an earthy, slightly bitter taste. It is often used in soups, salad dressings, stews, pastas and pizzas. You can also brew it and drink it as oregano tea.

Cinnamon is a popular spice in baking. It is made from the inner bark of a tree. Cinnamon bark has an antioxidant capacity of approximately 77 millimoles per 100 grams.

Cinnamon has a warm, slightly spicy and sweet taste. You can add it to baked foods, oatmeal, yogurt, stews, hot chocolate, and tea.

Spices are often available whole or ground. Opt for whole spices and grind them in small amounts when using them. Indeed, ground spices quickly lose their aroma and flavor. You can store spices at room temperature for about two years, and even longer if they are whole.

Store spices away from heat, sunlight and humidity to keep them fresh longer.