Local as #@%! (buy local)
Ground Cinnamon
Onion
Paprika
Garlic
Cumin
Turmeric
Oregano
Coriander
Curry Powder
The ORAC value (Oxygen Radical Absorbance Capacity) is a scientific measure of how well a food or substance can neutralize free radicals (unstable molecules that can cause oxidative damage in the body).
Key points about ORAC:
- Higher ORAC = More Antioxidant Potential
Foods with higher ORAC values are thought to have stronger antioxidant effects. - Measured in:
Micromoles of Trolox Equivalents per 100 grams (µmol TE/100g).- Trolox is a vitamin E analog used as the standard.
- Examples of foods once reported with high ORAC values:
- Spices & herbs: cloves, oregano, cinnamon
- Fruits: blueberries, cranberries, blackberries
- Vegetables: kale, spinach, broccoli
- Caveat:
The USDA used to publish ORAC values for foods, but in 2012 they withdrew the database, saying ORAC values don’t directly translate to health benefits in the human body. That’s because:- The body absorbs antioxidants differently (bioavailability matters).
- Not all antioxidants work the same way once digested.
So today, nutrition science encourages focusing less on chasing high ORAC numbers and more on eating a variety of colorful fruits, vegetables, herbs, nuts, and whole foods.
Storing Herbs –
Well sealed air tight dry areas, avoid moisture.