Antioxidants are, as you may recall, the body’s primary defense against free radicals, and as such they protect the body against inflammation and illness. Spices are loaded with antioxidants, and they’re an extremely effective shield against inflammation. Before we realized how amazing herbs and spices can be, salt (and sometimes pepper) was our go-to seasoning for everything in the kitchen. That was it. Now, we fill our entire kitchen with spices: dried spices go into the spice cabinet and fresh herbs go into pots, as well as in the refrigerator and freezer. And suddenly, antioxidant levels were boosted in all of our simple, everyday meals.

Different herbs and spices have varying positive effects on our health, so remember to always mix as many as possible. In general, eating a wide variety of foodstuffs is good for you (try to eat at least 30 different foods each week). If used in cooked dishes, add herbs and spices last and try to avoid heating them too much in order to preserve all the benefits. It’s not going to get us a Michelin star, but hey, who cares.

Today’s challenge: Try a new spice! If you haven’t already done so, put these seven antioxidant-rich spices on your list to try:

Cinnamon
We love cinnamon. However, the most popular brand of cinnamon, cassia cinnamon, contains a compound called coumarin, which in large amounts is toxic to the liver. In small amounts, it’s not harmful, but if you’re like us and eat a lot of cinnamon, it’s better to use Ceylon cinnamon.

Turmeric
Researchers have studied turmeric for many decades and it has, among other things, been shown to affect a specific gene associated with both depression, asthma, eczema and cancer. Optimizing turmeric absorption can be tricky, but some say heating turmeric will increase its solubility and enhance absorption. Also, freshly ground black pepper increases the bioavailability of curcumin, the bright yellow pigment and active ingredient in turmeric.

Clove
Many Swedes associate clove with Christmas, but we use it in various shots, chia puddings and raw energy balls several times a week, as it is an excellent source of antioxidants.

Garlic
We eat raw garlic every day. Our mouths are watering just thinking about a hummus with fresh parsley, lemon and garlic. More than once, Mia has told Lina to cut down on garlic for the sake of the other colleagues.

Ginger
Ginger will spice up your life and liven up your green smoothie. For thousands of years, the root has been used to treat everything from colds to migraines and high blood pressure. We love ginger!

Dried oregano
Very tasty in a warm tomato sauce, but works just as well in a quick vinaigrette. Imagine some cold-pressed olive oil, a few drops of apple cider vinegar, maybe a teaspoon of mustard and a lot of oregano … Yummy!

Chili pepper
We love spicy food! At first, we were a bit sensitive, but now we’re accustomed to eating spicy food regularly. It will take a little while, but overtime you can become more tolerant. However, if you’ve added too much chili, stir in a spoonful of yogurt or honey to calm down the heat.

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