PiperineBlack pepper 1
GingerolGinger, fresh0.8
ShogaolGinger, old (from gingerol)1.5
ZingeroneGinger, heated (from gingerol)0.5
ParadolGrains of paradise 1
CapsaicinChilli150–300
Capsaicin variantsChilli85–90
We don’t yet know whether the
consumption of herbs and spices can
significantly reduce the risk of any disease;
but it’s a real possibility.
Herbs, Spices, and Food Poisoning It has
been suggested that people first began to use
herbs and spices, particularly in tropical
countries, because their defensive chemicals
help control the microbes that cause food
poisoning, and thus made food safer to eat.
While some — garlic, cinnamon, cloves,
oregano, thyme — are fairly effective at
killing important disease microbes, most are