Reasons to Season

Spices and herbs not only add taste, they are rich in antioxidants.


| May 9, 2008



Spices

When you hear the word “antioxidants,” what foods come to mind? Blueberries? Pomegranates? How about cinnamon?

That’s right, when it comes to antioxidant prowess, just one teaspoon of cinnamon vies for top billing along with a half cup of blueberries and one cup of pomegranate juice. Surprising to some, spices and herbs are extremely rich in antioxidants – with levels comparable to many fruits and vegetables, including today’s popular “super foods.”

Nutritionists have long recommended spices and herbs as a way to add flavor without fat, salt or sugar – making it easier to meet today’s dietary guidelines. But now studies suggest adding more spices and herbs to your diet may not only please your palate, it could enhance your health.

“It’s the ultimate in good nutrition news when adding a favorite ingredient increases the health benefits of the foods we’re already enjoying,” says nutrition expert Wendy Bazilian, author of the newest edition of The SuperFoodsRx™ series, The SuperFoodsRx Diet: Lose Weight with the Power of SuperNutrients. “Using more spices and herbs is an easy, simple step that everyone can take to help improve the overall quality of their diet.”

To make it easy – and delicious – to enjoy the potential benefits of spices, McCormick®  has created a unique collection of new recipes, specially designed to deliver up to half a teaspoon of antioxidant-rich spices per serving.

The Original Functional Foods?

In many cultures throughout history, spices and herbs have been used for both culinary and medicinal purposes. Only recently have scientists turned their attention to the potential health benefits of spices and herbs. “The study of spices is a relatively new area of nutrition science investigation, but one that holds great promise. What is especially encouraging is that the spice amounts being studied are reasonable for culinary usage,” Bazilian says.





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