Common kitchen spices contain active ingredients that help inhibit E. coli and other bacteria, which lead to food poisoning. Of 20 common spices analyzed by Japanese researchers, allspice (with its active component euganol) was most potent against E. coli.

Clove extract also slowed or stalled E. coli, though not as effectively as allspice. Both are also useful against fungal strains that may be found on foods. Combining rosemary with clove essential oils (essences in these herbs, as opposed to aromatherapy oils) strengthens the antibacterial and antifungal power of both.

Oregano helps fight at least 23 different species of bacteria. And Brazilian research suggests that essential oils of basil, ginger, lemongrass, marjoram, and thyme also offer antibacterial activity.

Potent herbs and spices can add flavor and health benefits beyond their use in seasoning foods. One recent study points up the immune-enhancing activity of cardamom, ginseng, ginger, holy basil, and licorice in healing teas.