What's commonly discussed — for how you want to feel.

SaffronFood

The dried red stigmas of the saffron crocus used as a fragrant golden spice; contains plant polyphenols and manganese.

CinnamonFood

A spice containing polyphenols, often discussed in relation to blood sugar awareness.

AllspiceFood

The dried berry of the pimento tree with a clove-cinnamon aroma; contains manganese and plant polyphenols.

BasilFood

A fragrant sweet-basil herb used fresh in Mediterranean cooking; contains vitamin K, beta-carotene, and plant polyphenols.

Bay leafFood

The aromatic dried leaf of the bay laurel used to flavor soups and braises; contains plant polyphenols.

Black pepperFood

The dried, ground berry of the pepper vine used as a pungent seasoning; contains manganese and plant polyphenols.

CarawayFood

The aromatic seeds of the caraway plant used in rye breads and sauerkraut; contains iron, fiber, and plant polyphenols.

CardamomFood

An aromatic pod spice used across South Asian cooking; a source of plant polyphenols.

ChivesFood

Slender, mild onion-flavored herb leaves snipped fresh over dishes; contains vitamin K, vitamin A, and folate.

CilantroFood

The fresh leaves of the coriander plant used across South and Southeast Asian cooking; a source of vitamins A, C, and K.

CloveFood

The dried aromatic flower bud of the clove tree used as a warm spice; a source of manganese and plant polyphenols.

Coriander seedFood

The dried seed of the coriander plant used as a spice; a source of fiber and iron.

CuminFood

An aromatic seed spice widely used in South Asian cooking; a recognized source of iron.

Curry leafFood

An aromatic leaf used in South Indian cooking; a source of iron, calcium, and vitamin A.

DillFood

A feathery, fragrant herb used with fish and pickles; contains vitamin C, vitamin A, and plant polyphenols.

EpazoteFood

A pungent Mexican herb added to bean dishes and quesadillas; a source of vitamin A, calcium, and iron.

FenugreekFood

The seeds and leaves of the fenugreek plant used in South Asian cooking; a source of fiber and iron.

GalangalFood

A ginger-like rhizome used in Thai and Indonesian cooking; a source of plant polyphenols.

Garlic chivesFood

Flat, garlicky-flavored chive leaves used in dumpling fillings and stir-fries; a source of vitamin C, vitamin K, vitamin A, and folate.

GingerFood

A pungent rhizome used fresh or dried. A source of the plant compounds gingerol and shogaol.

Gochugaru (Korean chili powder)Food

Coarsely ground dried red chili used to season kimchi and Korean dishes; a source of vitamin A, vitamin C, and plant polyphenols.

Kaffir limeFood

A citrus whose fragrant leaves and zest flavor Southeast Asian dishes.

Kencur (aromatic ginger)Food

Kencur (Kaempferia galanga), aromatic or sand ginger, a small camphor-scented rhizome used as a spice across Indonesia and Southeast Asia and as an ingredient in jamu such as beras kencur. A distinct species from galangal (Alpinia galanga) and from common ginger.

LemongrassFood

An aromatic, lemon-scented stalk used in Thai and Vietnamese cooking.

MahlebFood

A fragrant spice ground from the kernels of the St. Lucie cherry, used in Middle Eastern breads and pastries; contains plant polyphenols.

MarjoramFood

A mild, sweet cousin of oregano used dried or fresh; contains vitamin K, iron, and plant polyphenols.

MintFood

A cool, aromatic herb (peppermint and spearmint) used fresh in dishes and teas; contains vitamin A and plant polyphenols.

MitsubaFood

A three-leafed Japanese herb related to parsley, added to soups and egg dishes; a source of vitamin A, vitamin C, folate, and potassium.

Mustard seedFood

The small pungent seeds of the mustard plant, used whole or ground; a source of selenium, magnesium, and plant polyphenols.

MyogaFood

The aromatic flower bud of a Japanese ginger relative, sliced as a garnish and condiment; a source of potassium, fiber, and folate.

Nigella seedFood

Small black seeds with a peppery aroma sprinkled on breads across the Middle East and South Asia; a source of iron, calcium, total fat, and plant polyphenols.

NutmegFood

The warm, sweet ground seed of the nutmeg tree used in baking and sauces; contains manganese and plant polyphenols.

OreganoFood

An aromatic Mediterranean herb used dried or fresh; contains vitamin K and plant polyphenols.

PandanFood

Pandan (Pandanus amaryllifolius), an aromatic green leaf used across Southeast Asia to flavor and color rice, sweets, and drinks, and steeped on its own as pandan tea or pandan water. A distinct aromatic leaf; it carries plant polyphenols.

PaprikaFood

A ground spice made from dried red peppers, ranging from sweet to hot; a source of vitamin A, beta-carotene, vitamin E, and (in hot styles) capsaicin.

ParsleyFood

A bright green leafy herb used fresh as a garnish and flavoring; a source of vitamin K, vitamin C, vitamin A, and folate.

Perilla leaf (kkaennip)Food

A broad, aromatic perilla leaf used fresh or pickled in Korean cooking; a source of vitamin A, vitamin K, calcium, and iron.

RosemaryFood

A woody, needle-leaved aromatic herb used to season roasts and breads; contains plant polyphenols.

SageFood

A soft grey-green aromatic herb used in stuffings and sauces; contains vitamin K and plant polyphenols.

Shiso (perilla)Food

An aromatic perilla leaf used as a herb and garnish in Japanese cooking; a source of vitamin A, vitamin K, calcium, and iron.

Sichuan pepperFood

The dried husk of a prickly-ash berry that gives a citrusy, tingling flavor to Sichuan cooking; contains plant polyphenols.

Slippery elmFood

The inner bark of the slippery elm tree, dried and ground into a powder used in teas, lozenges, and porridge-like drinks; it is rich in mucilage, a soluble fiber that swells into a gel with water.

Star aniseFood

A star-shaped dried spice pod with a warm, licorice-like aroma used in Chinese braises; contains plant polyphenols.

SumacFood

The dried, ground berries of a Mediterranean shrub, sprinkled on dishes for a tart red note; a source of plant polyphenols, anthocyanins, and vitamin C.

TarragonFood

A slender anise-scented herb used in French sauces; contains iron, manganese, and plant polyphenols.

Temulawak (Java turmeric)Food

Temulawak (Curcuma zanthorrhiza), Indonesia's flagship rhizome, a distinct species from common turmeric (Curcuma longa); used fresh, dried, or as a powder in jamu and capsules. It carries curcumin along with its own aromatic constituent xanthorrhizol.

Thai basilFood

An anise-scented basil used in Thai and Vietnamese cooking; a source of vitamins A and K.

ThymeFood

A small-leaved aromatic Mediterranean herb used fresh or dried; contains vitamin C, vitamin A, iron, and plant polyphenols.

TurmericFood

A golden spice ground from a rhizome. A source of the yellow plant pigment curcumin.

VanillaFood

The dark, fragrant dried seed pod of the vanilla orchid used as a sweet aromatic flavoring; contains plant polyphenols.

WasabiFood

The pungent grated rhizome of a Japanese stream plant served with sushi; a source of vitamin C and plant polyphenols.

Za'atarFood

A Levantine blend of dried wild thyme, sesame, and sumac used as a seasoning and dip; a source of plant polyphenols, calcium, and iron.