Spices come from different parts of plants that naturally contain antioxidants. Nutmeg is a spice made from the seed of a tropical tree. It provides antioxidants, but many other spices have .

Cloves are dried flower buds from the clove tree. People often use them in baked goods, savory meals, and teas.

Cloves are very rich in antioxidants. A 2021 study showed that among 12 spices, cloves had the highest antioxidant capacity, followed by allspice.They have an antioxidant capacity of about 270 millimoles per 100 grams.

Allspice is not a mix of spices, despite what its name suggests. It is made from the dried berries of a tree calleddioica pepper. Allspice has an antioxidant capacity of about 100-134 millimoles per 100 grams.

People often use it in baked goods because it tastes like a mix of cinnamon, cloves, and nutmeg. You can also add it to teas and mulled wine.

Mint leaves come fromMenthathe mint plant. They have an antioxidant capacity of about 60-116 millimoles per 100 grams.

Mint leaves are slightly sweet and have a fresh, cool feeling. You can add them to salads, yogurt, smoothies, and savory dishes. Some people enjoy mint tea to freshen their breath, too.

Oregano is made from the leaves ofOregano vulgaris. It has an antioxidant capacity of about 63-84 millimoles per 100 grams.

Oregano has a strong flavor with a slightly bitter, earthy taste. It is often used in soups, salad dressings, stews, pasta, and pizza. You can also brew and drink it as oregano tea.

Cinnamon is a popular spice in baked goods. It is made from the inner bark of a tree. Cinnamon bark has an antioxidant capacity of about 77 millimoles per 100 grams.

Cinnamon has a warm, slightly spicy, and sweet taste. You can add it to baked foods, oatmeal, yogurt, stews, hot chocolate, and tea.

Spices are often available whole or ground. Opt for whole spices and grind them in small amounts when you use them. This is because ground spices quickly lose their aroma and flavor. You can store spices at room temperature for about two years, and even longer if they are whole.

Store spices away from heat, sunlight, and moisture to keep them fresh longer.