Recipes & herbs for Inflammation

Turmeric

Earthy, slightly bitter, mustard-yellow

Active: curcumin

0.5–2 tsp powdered (1–3 g curcumin equivalent)

Ginger

Warm, peppery, sweet-spicy, fresh

Active: gingerol

1–2 tsp fresh grated, or 250–500 mg dried extract

Garlic

Pungent raw, sweet roasted, umami

Active: allicin

2–3 cloves fresh, or 600–1200 mg aged extract

Black Pepper

Sharp, pungent, slightly citrus

Active: piperine

Pinch (1/4 tsp) per meal

Rosemary

Pine, resinous, slightly bitter

Active: carnosic acid

1–2 tsp fresh, or 1/2 tsp dried

Oregano

Pungent, slightly bitter, peppery

Active: carvacrol

1 tsp dried, or 1 tbsp fresh

Cayenne

Sharp, fiery, slightly fruity

Active: capsaicin

Pinch to 1/4 tsp per meal

Basil

Sweet, peppery, anise, clove

Active: eugenol

1 cup loose leaves fresh

Clove

Intensely warm, pungent, slightly sweet

Active: eugenol

2–4 whole cloves, or 1/4 tsp ground

Extra Virgin Olive Oil

Grassy, peppery, fruity

Active: oleocanthal

1–4 tbsp daily

Moringa

Earthy, slightly grassy

Active: quercetin

1–2 tsp powder daily