Flavour with benefits
Gram for gram, herbs and spices are among the richest sources of polyphenols we eat. Parsley, basil and coriander add vitamin K and C; turmeric, ginger, cinnamon, cloves and oregano bring their own protective compounds.
Why use them
They make plant foods taste great, help you use less salt, and add a little extra nutrition to every meal.
Tips
- Pair turmeric with black pepper to absorb far more of its curcumin (Turmeric with black pepper).
- Add delicate herbs at the end of cooking; dried spices early.