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Commonly discussed for Digestion6
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CarawayFoodThe aromatic seeds of the caraway plant used in rye breads and sauerkraut; contains iron, fiber, and plant polyphenols.
EpazoteFoodA pungent Mexican herb added to bean dishes and quesadillas; a source of vitamin A, calcium, and iron.
GingerFoodA pungent rhizome used fresh or dried. A source of the plant compounds gingerol and shogaol.
MintFoodA cool, aromatic herb (peppermint and spearmint) used fresh in dishes and teas; contains vitamin A and plant polyphenols.
Slippery elmFoodThe 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.
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.