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 (like myrosinase and sulforaphane).

It’s important to note that when we cook cruciferous vegetables, we lose the ability to absorb those enzymes and their potent benefits. That’s why, I love combining these cooked vegetables with other raw sources of myrosinase and sulforaphane, such as mustard seed powder.

What’s amazing 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’re getting even more powerful anti-inflammatory benefits.

Now that we’ve chatted all things inflammation and anti-inflammatory spices, it’s time to put this knowledge into practice! Follow along with the video below as I whip up a creamy (dairy-free) broccoli soup that’s packed with anti-inflammatory benefits.