Finally, we have mustard seed powder: Mustard seeds come from the mustard plant, which is a cruciferous vegetable and therefore contains a number of beneficial nutrients, including anti-inflammatory enzymes (such as myrosinase and sulforaphane).
It’s important to note that when we cook cruciferous vegetables, we lose the ability to absorb those enzymes and their powerful benefits. That’s why I love combining these cooked vegetables with other raw sources of myrosinase and sulforaphane, like mustard seed powder.
The amazing thing about all these different spices and their key bioactives is that they affect inflammation at different points in the molecular cascade within our cells. So when you combine them, you get even more powerful anti-inflammatory benefits.
Now that we’ve covered all things inflammation and anti-inflammatory spices, it’s time to put this knowledge to work! Follow the video below as I make a creamy (dairy-free) broccoli soup that is packed with anti-inflammatory benefits.