Herb
33 ingredients tagged "Herb" — how they affect digestion, energy, sleep, and mood.
- Basil Basil is an aromatic herb from the mint family, commonly used fresh or dried in Mediterranean cuisine. It contains volatile oils and polyphenols with mild antimicrobial properties, though its nutritional contribution in typical serving sizes is modest.
- Bay Leaf Bay leaf is a dried aromatic herb from the laurel tree used as a culinary flavoring. It contains volatile oils and polyphenols with minimal nutritional impact at typical cooking portions.
- Cardamom Cardamom is a spice derived from the seeds of plants in the ginger family, native to southern India and Sri Lanka and now widely cultivated in Guatemala and other tropical regions. It contains volatile oils and compounds that may influence digestive and metabolic processes.
- Chaat Masala Chaat masala is a dry spice blend used in Indian street food and snacks, composed primarily of amchur (dried mango powder), cumin, coriander, black salt, and asafoetida. It is nutritionally unremarkable in the small amounts typically consumed per serving, though sodium content varies by brand.
- Chives A milder allium — the green tops are low-FODMAP and a good way to keep onion/garlic flavor without the fructans that trigger IBS.
- Cilantro Cilantro is the leafy herb from Coriandrum sativum, commonly used fresh in cuisine. It is a notable source of vitamin K and contains volatile compounds that contribute to its distinctive flavor and aroma.
- Cloves Cloves are the dried, unopened flower buds of the clove tree (Syzygium aromaticum), native to Indonesia. They contain eugenol, a volatile oil with documented antimicrobial and analgesic properties used in traditional medicine and dentistry.
- Culantro Culantro is a leafy herb native to Central and South America, closely related to cilantro but with larger, serrated leaves and a more pungent flavor. It is used primarily as a culinary seasoning and contains volatile oils and nutrients with minimal established physiological effects in humans.
- Cumin Cumin is a spice derived from the seeds of Cuminum cyminum, a plant native to the eastern Mediterranean and Middle East. It contains volatile oils and compounds that may influence digestion and possess mild anti-inflammatory properties.
- Curry Leaves Curry leaves are aromatic leaves from the curry tree (Murraya koenigii), native to South Asia. They contain volatile oils and compounds that contribute to digestion and flavor but are nutritionally modest in typical culinary portions.
- Dill Dill is an herb from the Apiaceae family used fresh or dried as a culinary seasoning. It contains volatile oils and compounds with mild digestive properties, though nutritional impact per typical serving is modest.
- Dried Fenugreek Leaves Dried fenugreek leaves (methi) are the dehydrated foliage of Trigonella foenum-graecum, a legume native to the Mediterranean and Western Asia. They are used as a culinary herb and contain compounds that may influence blood glucose and digestive function.
- Epazote Epazote is a pungent, aromatic herb native to Mexico with a long history in traditional cuisine. It contains volatile compounds and is traditionally used in cooking and folk remedies, though scientific evidence on its physiological effects remains limited.
- Fennel Seeds Fennel seeds are the dried fruit of Foeniculum vulgare, a plant in the carrot family (Apiaceae), containing volatile oils and fiber that affect digestion and gastrointestinal function.
- Fenugreek Fenugreek is a legume seed used as a spice and herbal supplement, native to South Asia and the Mediterranean. It contains compounds studied for potential effects on blood glucose metabolism and is traditionally used as a galactagogue (to support milk production in lactating individuals), though evidence varies in quality.
- Galangal Galangal is a rhizome from Southeast Asia with a peppery, slightly medicinal flavor, used in cooking and traditional medicine. It contains volatile oils and phenolic compounds with modest anti-inflammatory properties in laboratory studies; human clinical evidence remains limited.
- Herbs Herbs are aromatic plants whose leaves, stems, or flowers are used for flavoring, medicine, or nutritional purposes. They contain volatile oils and phytocompounds with variable effects on digestion, inflammation, and flavor perception.
- Holy Basil Holy basil (Ocimum tenuiflorum, also known as Ocimum sanctum) is an aromatic herb native to South Asia, used in traditional medicine and cuisine. It contains volatile oils and polyphenolic compounds with modest, inconsistent effects on stress response and inflammation markers in clinical research.
- Horseradish Horseradish is a pungent root vegetable from the Brassicaceae family, rich in sulfur-containing glucosinolates that break down into volatile isothiocyanates upon cell damage — compounds responsible for its sharp, burning flavor and studied for potential antimicrobial properties.
- Kaffir Lime Leaves Kaffir lime leaves are aromatic green leaves from the kaffir lime tree, used widely in Southeast Asian cuisine for their distinctive citrus flavor. They contain essential oils and polyphenols but are consumed in small quantities and have minimal direct nutritional impact on macronutrient intake.
- Lemongrass Lemongrass is a tropical grass used widely in Southeast Asian cuisine and herbal teas, containing citral as its primary aromatic compound. It has mild antimicrobial and antioxidant properties but is not a significant source of macronutrients or micronutrients.
- Mint Peppermint and spearmint — two-sided effect on the gut. Trigger reflux by relaxing the lower esophageal sphincter, but peppermint oil is one of the best-evidenced treatments for IBS.
- Oregano Oregano is a dried herb from the Origanum genus, commonly used as a culinary seasoning. It contains phenolic compounds, particularly carvacrol and thymol, which have antimicrobial and antioxidant properties in laboratory studies.
- Pandan Pandan is a tropical leaf from Southeast Asia used as a natural flavoring and coloring agent in beverages and baked goods. It contains volatile aromatic compounds and a small amount of carbohydrates. At typical flavoring portions it contributes negligible nutrition, and no safety concerns have been identified for the general population at culinary use levels.
- Parsley Parsley is a nutrient-dense culinary herb rich in vitamin K, vitamin C, and antioxidant compounds. It is commonly used as a fresh garnish or flavoring ingredient in Mediterranean and Western cuisines.
- Perilla Perilla is a leafy herb from East and South Asia rich in polyphenols and, in seed form, omega-3 fatty acids. Commonly used in Korean and Japanese cuisine, it has mild antioxidant and anti-inflammatory properties supported by laboratory evidence. Nutritional contributions from typical culinary portions are modest but include meaningful amounts of vitamins A and C, calcium, and iron.
- Ras el Hanout Ras el Hanout is a North African spice blend containing 10–30+ individual spices, herbs, and seeds. It provides negligible macronutrients but delivers polyphenols and volatile compounds with potential antioxidant and digestive properties.
- Rosemary Rosemary is an evergreen herb native to the Mediterranean, commonly used as a culinary seasoning and traditional remedy. It contains volatile oils and polyphenols with antioxidant properties, though clinical evidence in humans remains limited.
- Sage Sage is a Mediterranean herb (Salvia officinalis) rich in polyphenols and volatile oils, commonly used as a culinary seasoning and traditional remedy with antioxidant properties. Some laboratory studies suggest antimicrobial activity, though evidence in humans is limited.
- Star Anise Star anise is the dried, star-shaped fruit of Illicium verum, a spice native to southwestern China and Vietnam. It contains anethole, the dominant volatile compound in its essential oil, which has been studied for mild digestive and antimicrobial properties in traditional and modern food science.
- Thyme Thyme is a culinary and medicinal herb from the mint family containing volatile oils and phenolic compounds. It is commonly used as a seasoning and has been studied for antimicrobial and antioxidant properties.
- Wasabi Wasabi is a pungent rhizome from the Brassicaceae family, native to Japan, containing volatile isothiocyanates that produce its characteristic sharp, nasal heat. It has minimal caloric contribution but triggers sensory and mild digestive responses.
- Za'atar Za'atar is a Middle Eastern spice blend typically combining dried herbs (thyme, oregano, or marjoram), sumac, sesame seeds, and salt. It contributes polyphenols and minerals but is nutritionally modest in typical serving amounts.
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