Seeds, barks, roots and fruits used for flavour. Per gram these are among the most polyphenol-dense foods measured — but portions are tiny, which matters.
14 foods
Piper nigrum
The dried unripe fruit of the Piper nigrum vine, used whole or ground. The USDA entry is per 100 g of ground pepper, whereas a…
Elettaria cardamomum
The dried seed pods of Elettaria cardamomum, used whole or as ground seed in baking, curries and coffee. The USDA entry is per…
Capsicum annuum
Dried ground fruit of hot Capsicum annuum varieties. The USDA entry is per 100 g of the dried spice; a shake over a dish is well…
Cinnamomum cassia / Cinnamomum verum
Dried inner bark from several Cinnamomum species. Almost all supermarket cinnamon is cassia, which contains far more coumarin…
Syzygium aromaticum
The dried flower buds of Syzygium aromaticum, one of the most aromatic spices in common use. The USDA entry is per 100 g of…
Coriandrum sativum
The dried fruit of Coriandrum sativum, the same plant whose leaves are sold as cilantro, though the seed tastes citrusy and warm…
Cuminum cyminum
The dried seed of Cuminum cyminum, used whole or ground across South Asian, Middle Eastern and Latin American cooking. The USDA…
Trigonella foenum-graecum
The hard, bitter seed of a legume-family plant, used whole, ground or sprouted, and responsible for the smell most people…
Allium sativum
The bulb of Allium sativum, used raw, crushed or cooked as a seasoning in most cuisines. The USDA reference entry is per 100 g of…
Zingiber officinale
The rhizome of Zingiber officinale, used fresh, dried and ground, or pickled. Fresh and dried ginger are not interchangeable in…
Myristica fragrans
The seed kernel of Myristica fragrans; mace is the lacy red aril around the same seed. The USDA entry is per 100 g of ground…
Capsicum annuum
Ground dried Capsicum annuum peppers, ranging from sweet to hot and sometimes smoked over oak. The USDA entry is per 100 g of the…
Crocus sativus
The dried stigmas of the Crocus sativus flower, harvested by hand and the most expensive spice by weight. The USDA entry is per…
Curcuma longa
The dried, ground rhizome of Curcuma longa, and the yellow base of most curry powders. The USDA entry is per 100 g of the dried…