NutriNest Anti-Inflammatory Herbs and Spices

Flashcards covering the 10 featured herbs and spices, their culinary uses, and general healthy cooking principles from the NutriNest Anti-Inflammatory guide.

Turmeric

A bright golden color spice rich in curcumin that pairs well with healthy fats and is commonly used in soups and curries.

Ginger

A warm, spicy-flavored ingredient available fresh or dried that is used in teas, stir-fries, smoothies, and both savory and sweet recipes.

Garlic

An easy everyday ingredient rich in beneficial plant compounds that adds bold flavor to sauces, roasted vegetables, sautés, roasts, and dressings.

Rosemary

A fragrant herb that is delicious with potatoes and roasted meats and is perfect for oven-roasted dishes.

Oregano

A classic Mediterranean herb often used in tomato sauces, pasta, pizza, and as a seasoning for salads.

Basil

An herb with a fresh, sweet flavor that is perfect with tomatoes, delicious in salads, and a key ingredient in pesto.

Thyme

An earthy-flavored herb excellent in soups and stews that pairs well with chicken and roasted vegetables.

Parsley

A fresh and mild herb used as a garnish to brighten dishes such as salads, soups, and grain bowls before serving.

Cinnamon

A warm, naturally sweet spice that adds flavor to oatmeal, apples, tea, and baked goods.

Sage

A savory herb perfect for fall recipes, stuffings, roasts, and sauces, and often paired with poultry or roasted vegetables.

Curcumin

The specific beneficial plant compound found in Turmeric.

Benefits of Cooking with Herbs

They provide natural flavor without excess salt, offer beneficial plant compounds, and support an overall healthy eating pattern.

Healthy Cooking Tip for Delicate Herbs

These should be added near the end of cooking to maintain their flavor.

Common Mistake: Dried Herbs

Using old dried herbs that have lost their flavor instead of fresh or high-quality seasonal options.