| DRY USE | USAGE LEVEL | ANTIOXIDANT LEVEL |
| Basil | 1/2 teaspoon | 1,689 |
| Basil – fresh | 1 tablespoon | 481 |
| Chilli powder | 1/2 teaspoon | 546 |
| Cilantro – fresh | 1 tablespoon | 510 |
| Cinnamon | 1/2 teaspoon | 6.688 |
| Cloves | 1/2 teaspoon | 7,861 |
| Cocoa powder | 1 teaspoon | 4,250 |
| Cumin | 1/2 teaspoon | 1,920 |
| Curry | 1/2 teaspoon | 1,213 |
| Garlic | 1/2 teaspoon | 168 |
| Ginger | 1/2 teaspoon | 725 |
| Marjoram | 1/2 teaspoon | 675 |
| Mustard seed | 1/2 teaspoon | 725 |
| Oregano | 1/2 teaspoon | 5,000 |
| Oregano – fresh | 1 teaspoon | 700 |
| Paprika | 1/2 teaspoon | 450 |
| Parsley | 1/2 teaspoon | 1,850 |
| Pepper – black | 1/2 teaspoon | 688 |
| Peppermint – fresh | 1 teaspoon | 700 |
| Tarragon – fresh | 1 teaspoon | 777 |
| Thyme – fresh | 1/2 teaspoon | 688 |
| Tumeric | 1/2 teaspoon | 3,975 |
| Source: | USDA | US Dept of Agriculture |
2016-01-01
Antioxidant capacities of herbs, spices & cocoa
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