This piece was co-authored with nutritionist Jonny Bowden.
To say that our global food supply has undergone major degradations in the past few centuries is an understatement. Our great-grandparents wouldn’t recognize many of the foods we find today in a typical supermarket, including some items in the produce aisle.
But one constant in the way we eat hasn’t changed much ever since early foodies figured out that a hunk of meat tastes way better if you season it before you throw it on the fire. And that’s the use of spices.
Herbs and spices don’t just punch up the flavor; they also boost health and fight accelerated aging. In addition to making your food scrumptious, most spices are high in antioxidants and anti-inflammatories — an overlooked and underappreciated weapon in the war against chronic diseases.
Many legendary benefits are linked to certain herbs and spices. Some of them may be tall tales — like vampire-repelling garlic — but there is no doubt that even in this era of Big Food, the integrity of pure herbs and spices remains fairly unchanged. These plant foods hold tremendous value as an untapped source of disease prevention and overall well-being.
In our new book, Smart Fat, we share some of our favorite flavors, which we encourage you to use liberally to enliven your meals: