The universally used and loved element in the art of cooking and you must master in order to truly fully appreciate food.
While they undeniably offer much in the realm of flavor, they're benefits in the realm of nutrition often go underappreciated. By weight, herbs and spices are potentially the most valuable health contributors of all food groups, with the tradeoff being the amounts you consume them in. Let's take a look at all the herbs and spices you're more likely to have access to, and see what they have to offer.
All nutrient data is pulled from the USDA's National Nutrient Database for Standard Reference.
- Introducing: Herbs & Spices - 0:00
- Allspice - 1:45
- Anise - 2:46
- Basil - 3:14
- Bay Leaf - 3:44
- Black Pepper - 4:09
- Caraway - 5:05
- Cardamom - 5:40
- Cayenne Pepper - 6:08
- Celery Seed - 7:08
- Chives - 7:30
- Cilantro - 8:01
- Cinnamon - 8:35
- Cloves - 9:47
- Coriander Seed - 10:29
- Cumin - 10:56
- Curry Powder - 11:30
- Dill Weed - 12:24
- Fennel Seed - 12:51
- Garlic Powder - 13:24
- Ginger - 14:24
- Mace - 15:25
- Marjoram - 16:00
- Mint - 16:36
- Mustard Seed - 17:10
- Nutmeg - 17:33
- Onion Powder - 18:06
- Oregano - 18:46
- Paprika - 19:19
- Parsley - 20:01
- Rosemary - 20:38
- Saffron - 21:04
- Sage - 21:42
- Savory - 22:20
- Tarragon - 22:43
- Thyme - 23:05
- Turmeric - 23:36
- Vanilla Extract - 24:29
- White Pepper - 24:54
- Conclusion - 25:35
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