As spices go, cinnamon tends to get top billing as an antioxidant superfood—and it’s true that it’s rich in these beneficial compounds, which can combat inflammation and repair damage from free radicals. But other common spices are antioxidant power players in their own right. Here’s a closer look at them.
Ground cloves are particularly rich in antioxidants. While laboratory measures of a food’s antioxidant content don’t reveal how the body absorbs or uses them, ground cloves do have a higher Oxygen Radical Absorbance Capacity (ORAC)—one way scientists assess antioxidant levels—than cinnamon, according to Seema Shah, MPH, MS, RD, IFNCP, WIMI-CP, owner of Seema ShahRD Whole Nutrition.
Antioxidants found in ground cloves include eugenol, flavonoids, and gallic acid. A 2025 study found that clove pods’ antioxidants could be more effective in lower doses than several other antioxidants, such as ascorbic acid and beta-carotene. It also revealed that eugenol binds strongly to bacterial enzymes, giving it potential antibacterial properties.
Cloves sometimes seem to take a backseat to more popular spices—but integrative nutrition health coach Amanda Crowe, MS, RDN, INHC, told Health they’re worth experimenting with. “A small pinch of ground clove in yogurt, oatmeal, or baked goods provides a concentrated dose,” she said. “Whole cloves work well in simmered drinks like wassail. Clove tea or infused water will still deliver antioxidant compounds, although in lower amounts than the spice itself.”
Cloves may also help decrease blood clotting and blood sugar, said Shah. However, high doses (more than ¼ teaspoon ground) could be harmful to the liver, so those with liver issues should be cautious.
According to functional dietitian Jennifer Bianchini, MS, RD, IFNCP, you don’t want to overlook turmeric as an anti-inflammatory spice. “The key antioxidant in turmeric is curcumin,” she told Health. “It helps support the immune system, supports the inflammation pathways in the body, and decreases oxidative stress, which can damage tissues and organs over time.” Though more research is needed, some studies have linked curcumin to improvements in metabolic syndrome, arthritis, anxiety, and more.
Culinary turmeric typically contains around 2–9% curcumin—technically less antioxidant content than spices like cinnamon and cloves. But percentage alone doesn’t always equate to human health benefits.
Crowe said ground turmeric powder contains concentrated antioxidants, so “even a small amount of the dried form is effective in cooking.” For best antioxidant activity, be sure to pair it with black pepper and a source of fat, which increase its bioavailability. Curries, soups, sauces, and sautés all make delicious vehicles for turmeric’s warm, slightly bitter flavor.
On the other hand, high doses of turmeric can interfere with blood thinners and other medications, so consult your doctor before using it in large amounts or as a supplement.
The herb you probably know and love in pizza and tacos does more than just tickle the taste buds. “It’s right after cinnamon in terms of the ORAC score,” Shah said. “Oregano is rich in flavonoids and other antioxidants like thymol and carvacrol, along with other phenolic acids.”
In terms of health, these antioxidants may help support immunity. As an essential oil, oregano has also been shown to have antimicrobial and antifungal properties, which Bianchini said could help fight infections and the common cold. Oregano supports the intestines as well. “It helps fight bad bacteria and balance overall gut bacteria and microbiome,” she added.
You can sprinkle oregano into all sorts of dishes, from Italian to Mexican to Greek cuisine. “Drying oregano intensifies its flavor and concentrates some of its antioxidant compounds, which is why dried oregano works so well in tomato sauces, marinades, and roasted dishes,” said Crowe.
Just note that this spice’s potency warrants some caution. As a supplement, oregano is very strong and should only be used under medical supervision, Shah said. And if you’re using oregano oil, Bianchini advises keeping it short-term. “You do not want to take it long-term because it can disrupt the gut microflora,” she said.
Ginger makes an earthy yet zingy twist for tea, pies, smoothies, and stir-fries. “Both fresh and ground ginger offer benefits, but fresh ginger brings additional aromatic compounds that people enjoy using in everyday cooking,” said Crowe.
While you may have been in your kitchen adding ginger to meals and baked goods, scientists have been in labs assessing its antioxidant content—and finding that it has high levels that help reduce inflammation. According to 2020 research, ginger can trigger the release of anti-inflammatory messenger proteins called cytokines while reducing pro-inflammatory ones.
The specific compound behind these effects is gingerol. “Gingerols give ginger its bright, warming flavor,” explained Bianchini. “When ginger is dried, gingerols convert into shogaols, which can be even more potent in some lab measures.” Studies suggest that both gingerols and shogaols may have anti-tumor as well as anti-inflammatory properties.
Bianchini said ginger is safe to use in the amounts typically called for in recipes. “But when you take it in supplemental form with concentrated doses, you may need to take precautions,” she said. High doses can cause digestive upset or interfere with some medications.
