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25 Reasons You Should Get More Herbs In Your Diet paleo primal health nutrition-min

25 Reasons to Add More Herbs to Your Paleo Diet

Instead of using herbs just to add flavour and colour to your cooking, do you ever add them for their medicinal benefits? Since ancient times herbs have been used as medicine in cultures all around the world. Many modern medicines use active ingredients which come directly from plants – so there’s clearly a lot to be gained from plant medicine.

Here are 25 herbs that you probably have in your kitchen – and what they are claimed to be beneficial for.

Basil: full of minerals and a natural antioxidant
Black pepper: anti bacterial, antioxidant and helps to stimulates digestion
Cardamom: fresh breath
Cayenne pepper: antibacterial, rich in beta carotene (pre cursor to vitamin A), reduces pain and helps stimulates metabolism
Celery: stimulates the appetite, diuretic, detoxifing, helps with constipation, relieves rheumatism, helps with kidney stones and eases arthritis symptoms
Chili pepper: rich in vitamin C, anti-inflammatory and natural antioxidant
Cinnamon: regulates blood sugar levels, powerful antioxidant, regulates cholesterol metabolism and promotes good circulation
Clove: powerful antioxidant, anti-inflammatory and mildly anesthetic
Coriander: rich in iron and magnesium, prevents gas, prevents urinary infections, regulates blood sugar level and a natural detoxifier of heavy metals
Dill: anti bacterial, antioxidant and contains a lot of iron
Fenugreek: relieves constipation and said to stimulate muscle growth
Ginger: antiseptic, calms the stomach, anti-inflammatory and an effective natural remedy for motion sickness
Ginkgo biloba: stimulates the circulation, anti-aging and improves memory
Garlic: anti bacterial, anti-viral, lowers blood pressure and has natural antibiotic properties
Mint: rich in vitamin C, calms the stomach and intestines and relieves headaches naturally
Mustard seed: rich in selenium, omega-3, phosphorus, vitamin B3 and zinc, helps against cancer and is a natural anti-inflammatory
Nutmeg: anti-inflammatory and helps to regulates sleep
Oregano: anti bacterial, strong antioxidant and useful as preservative
Paprika powder: anti-inflammatory and a natural antioxidant
Parsley: detoxifies, helps with kidney stones and a natural antispasmodic
Pepper: contains a lot of capsaicin (the ingredient that ensure the ‘heat’), clears stuffy noses, relieves pain and said to be beneficial for prostate cancer
Rosemary: keeps the genes young, strengthens the immune system, improves the circulation and stimulates digestion
Sage: improves the memory, anti-inflammatory and a strong natural antioxidant
Thyme: antiseptic and a natural anti bacterial
Turmeric: often called Curcuma, yellow root or curcumine. Very strong antioxidant, is said have a role in cancer prevention, help with skin infections, anti-inflammatory and relieves arthritis symptoms.

Growing Your Own Medicinal Herb Garden

One of the most empowering ways to include more medicinal herbs in your diet is to grow them yourself. A small herb garden — whether in pots on a windowsill or in a dedicated section of your backyard — ensures access to the freshest and most potent versions of these plants. Even in urban apartments, hardy herbs like basil, mint, parsley and thyme can thrive with enough sunlight and a little care.

Growing your own herbs has several advantages. You know exactly how they’ve been cultivated, there’s no risk of chemical pesticide residue, and you can harvest them fresh when needed — which is when their flavour and medicinal properties are at their peak. It’s also a great way to reduce waste and save money.

If you’re unsure where to start, try growing rosemary, oregano and sage. These herbs are drought-tolerant, relatively low-maintenance, and packed with medicinal properties. For a more challenging project, consider turmeric or ginger — both of which require a bit more warmth and time, but reward your patience with high-value rhizomes you can grate fresh into meals or infusions.

Using Herbs Beyond the Kitchen

While herbs shine in cooking, their uses extend far beyond seasoning your meals. Many can be turned into teas, tinctures or infusions to concentrate their benefits. For example, ginger tea is a widely recognised remedy for nausea and indigestion, while sage tea can help soothe a sore throat. A sprig of rosemary in boiling water makes a fragrant steam for congestion, and turmeric blended with warm milk creates a calming bedtime drink.

Herbal oils and salves are another option, especially for topical relief. Calendula, while not mentioned above, is often infused in oil and applied to skin irritations, while thyme or oregano oil (well diluted) may be used for their antimicrobial properties. Garlic-infused oil has a long tradition as a home remedy for ear infections, though this should only ever be done with professional guidance.

Understanding Herb-Drug Interactions

While herbs have impressive health benefits, it’s important to understand that they are potent and can interact with medications. For instance, ginkgo biloba may interfere with blood thinners, and St John’s Wort (not listed above, but commonly used for mild depression) is known to reduce the effectiveness of several prescription drugs, including the oral contraceptive pill.

Always consult with a qualified healthcare provider if you are pregnant, breastfeeding, or on any regular medication before introducing concentrated herbal remedies into your routine. Whole food use of herbs in cooking is typically safe, but it's wise to stay informed, especially when using herbs therapeutically.

Combining Herbs for Synergistic Benefits

Another fascinating aspect of herbal use is synergy. In many traditional practices, herbs are combined to enhance each other’s effects. This is common in systems like Traditional Chinese Medicine and Ayurveda, where formulations are created with a blend of herbs that support absorption, balance each other’s strengths and mitigate side effects.

For home use, this could be as simple as combining turmeric with black pepper in recipes to boost curcumin absorption, or pairing ginger and cinnamon for a warming, anti-inflammatory tea blend. Fresh parsley and mint make an excellent digestive tonic when added to salads or steeped in hot water after a heavy meal.

Storing and Preserving Herbs for Maximum Potency

To ensure your herbs retain their medicinal benefits, it’s vital to store them correctly. Fresh herbs should be used soon after picking, but if you grow or buy in bulk, drying or freezing can extend their shelf life. Dried herbs should be stored in airtight containers away from light and heat, and ideally used within six to twelve months. Over time, their potency diminishes.

If drying your own herbs, hang small bunches upside-down in a cool, dry, well-ventilated space. You’ll know they’re ready when the leaves crumble easily between your fingers. Alternatively, you can freeze herbs like coriander, basil and parsley in ice cube trays with olive oil or water — perfect for adding straight into stews and soups.

Making Herbs a Daily Ritual

The real magic of herbs lies in consistency. Rather than thinking of them as an occasional addition, look for ways to make them part of your daily routine. Start your morning with ginger and lemon tea, garnish your lunch with chopped dill or coriander, and infuse your evening roast with rosemary and thyme.

Many herbs can be sprinkled onto salads, stirred into dressings, blended into smoothies, or infused in vinegar and oils for quick flavour boosts. The more regularly you include them, the more cumulative their effects may become — especially when paired with a whole foods diet and lifestyle.

Final Thoughts on Herbal Wellness

Herbs are one of the simplest and most effective ways to boost the nutritional and medicinal quality of your food. Their traditional use spans thousands of years, and while modern science is still catching up in some areas, many of their benefits are now being validated by research. Whether you're seeking immune support, digestive relief or general wellness, nature’s medicine cabinet is full of options — and many of them are already in your kitchen.

How do you incorporate herbs into your life? Are there any you swear by for particular symptoms or rituals? Let me know in the comments — and if you’ve never grown your own herbs before, there’s no better time to start!

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Paleo Herbed Pork Skewers

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When it comes to easy, flavour-packed meals that celebrate summer, these Paleo Herbed Pork Skewers are hard to beat. Not only do they bring a punch of herbaceous taste, but they’re also quick to prepare and ideal for make-ahead cooking. This makes them perfect for weeknight dinners, entertaining, or batch-prepping for the week ahead. Whether you're hosting a backyard barbecue or simply wanting something different for dinner, these skewers are a standout choice.

The beauty of skewers lies in their simplicity. With minimal prep and fuss, you can have an impressive, nourishing meal that looks as good as it tastes. Pork is a wonderfully lean protein, and when paired with fresh herbs and a touch of olive oil, it transforms into a dish that’s both satisfying and perfectly aligned with a Paleo lifestyle.

Print Recipe

5 from 1 vote

Recipe: herbed pork skewers

Discover the ultimate herbed pork skewers recipe. Perfect for a paleo BBQ, these skewers are easy to make, delicious, and packed with fresh herb flavours.

Prep Time10

Cook Time15

Total Time25

Course: Lunch

Cuisine: Barbecue, Paleo

Keyword: Easy Pork Skewers, Herbed Pork Skewers, Paleo BBQ

Servings: 6 Serves

Calories: 220kcal

Cost: $25

Equipment

Skewers
Barbecue grill

Ingredients

750 g pork fillets
1 tablespoon fresh parsley finely diced
1 tablespoon fresh sage finely diced
1 tablespoon fresh rosemary finely diced
2 garlic cloves minced
Dash of extra virgin olive oil
Juice of a lemon

Instructions

Prepare the Pork: Cut the pork into small cubes, ensuring all the cubes are of similar size to ensure even cooking.
Mix the Herbs: In a bowl, combine the fresh parsley, sage, and rosemary.
Marinate: In a large bowl, mix the pork cubes with the minced garlic, olive oil, lemon juice, and the herb mixture. Ensure the pork is evenly coated with the marinade. Refrigerate for a few hours or overnight to allow the flavours to meld.
Thread on Skewers: Once marinated, thread the pork cubes onto skewers, ready for grilling.
Barbecue: Grill the pork skewers on a barbecue until they are tender and cooked through, turning occasionally to ensure even cooking. Serve hot.

Why Fresh Herbs Make a Difference

Fresh herbs aren’t just for garnish — they’re essential for flavour. While dried herbs have their place in the kitchen, fresh herbs offer a vibrancy and complexity that simply can’t be matched. In this recipe, the combination of rosemary, thyme, parsley, and oregano adds depth and freshness that complements the pork beautifully. If you're growing your own herbs, even better. Use what’s in season and flourishing in your garden. Basil, sage, or even mint can offer exciting variations.

Tips for the Perfect Skewers

Choose quality pork: Pork loin or shoulder trimmed into chunks works best. Choose a cut that isn’t too lean so it stays juicy.
Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Marinate well: Allow at least 1–2 hours of marinating time in the fridge. You can even leave them overnight for maximum flavour.
Cook on high heat: A hot barbecue or grill pan helps develop a nice char while locking in the juices.

Serving Suggestions

These pork skewers are incredibly versatile. Serve them with a big green salad for a refreshing summer dinner, or pair with grilled vegetables like zucchini, capsicum, and red onion. If you’re after something more filling, try a side of roasted sweet potatoes or cauliflower rice. For a flavour boost, drizzle with a squeeze of lemon or serve with a simple herb sauce made with extra herbs, olive oil, lemon juice, and garlic.

Perfect for Meal Prep and Entertaining

Whether you’re cooking just for yourself or hosting guests, these skewers deliver. They can be assembled in advance and stored in the fridge until you’re ready to cook, making them ideal for fuss-free entertaining. Leftovers keep well too — simply store in an airtight container in the fridge for up to 3 days. They’re great cold or gently reheated, making them a useful addition to lunchboxes or post-workout meals.

Get Creative with Marinades and Variations

Once you’ve made these once, you’ll want to experiment. Try adding crushed garlic, a little lemon zest, or chilli flakes to the marinade for a spicy twist. Swap the herbs depending on what you have on hand — or even incorporate different spices or blends like Cajun or Middle Eastern flavours. You could also alternate the pork on the skewers with chunks of capsicum, zucchini, or mushroom for added variety and nutrition.

The Nutritional Benefits of Herbed Pork Skewers

Pork is a rich source of protein and B vitamins, particularly thiamine, which plays a crucial role in energy metabolism. When combined with antioxidant-rich herbs, healthy fats from olive oil, and served alongside a colourful array of vegetables, this meal is balanced and nourishing. For those following a strict Paleo diet, this recipe ticks all the boxes — free from grains, dairy, and refined sugars, while delivering maximum flavour.

What Makes This Recipe Stand Out?

This herbed pork skewer recipe stands out not just for its taste, but for its simplicity and adaptability. It's an ideal recipe to whip up when time is short but you still want to serve something impressive and wholesome. By using simple, real-food ingredients and fresh herbs, you’re creating a dish that feels gourmet but doesn’t require any complex techniques or long ingredient lists.

Ideas for Your Next Barbecue

When planning your next barbecue, consider offering a skewer bar with different options. These herbed pork skewers could be the centrepiece, joined by other variations like beef and mushroom, chicken satay, or vegetable-only options for variety. Offer a range of Paleo-friendly dips like guacamole, tahini-lemon dressing, or a spicy salsa for dipping.

Share Your Skewer Creations

I’d love to hear how you made these your own. Did you try a different herb combination or add some vegetables to the skewers? Maybe you used the same marinade for a different protein? Share your tweaks and tips in the comments below so we can all get inspired for our next barbecue feast.

For more barbecue inspiration, check out our full range of Paleo barbecue recipes. Don’t forget to explore ways to use your homegrown herbs, and be sure to store your spices properly to maximise flavour and longevity.

Enjoy your skewers, and happy Paleo grilling!

Crispy Paleo Chicken Schnitzel Recipe

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Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.

The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:

Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)

Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!

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5 from 1 vote

Recipe: Paleo Chicken Schnitzel

This Paleo Chicken Schnitzel is a healthy twist on the classic Australian dish. Made with free-range chicken and Paleo-friendly ingredients, it’s perfect for a nutritious and satisfying meal. Serve it with a fresh salad or your favourite Paleo sides.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Australian

Keyword: Gluten-Free Schnitzel, Healthy Chicken Schnitzel, Paleo Chicken Schnitzel

Servings: 2

Calories: 400kcal

Cost: 20

Equipment

Baking Tray
Rolling pin or meat tenderiser
Mixing bowls

Ingredients

2 chicken breasts free-range
1 cup tapioca flour
1 egg beaten
1 cup almond meal
½ cup coconut flour
½ teaspoon sea salt
½ teaspoon pepper
¾ teaspoon paprika
¼ tsp ground coriander
¼ tsp ground cumin

Instructions

Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
Cooking Options:
Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.
Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.

Why Go Paleo with Your Schnitzel?

The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.

What Makes This Recipe Different?

This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.

The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.

Choosing the Right Chicken

Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.

Cooking Methods: Oven or Pan?

One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.

Serving Suggestions

This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:

With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
With cauliflower mash or rice: For a hearty comfort meal without the carbs.
Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.

Meal Prep Friendly

These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.

Tips for the Perfect Paleo Schnitzel

Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.

Nutrition Benefits

This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.

What to Avoid in Pre-Packaged Schnitzels

As we saw above, commercial schnitzels often contain:

Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.

By making it yourself, you skip all of that and enjoy real food instead.

Making It Kid-Friendly

This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!

Final Thoughts

Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.

Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.

I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to Stop Herbs and Spices Clumping Together

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It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.

This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.

How to remove the moisture

The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.

After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!

To prevent it happening again

Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.

Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.

You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.

Storing the containers upside down will also help prevent air getting in, making them last longer.

Why Some Spices Are More Prone to Clumping

Not all herbs and spices react the same way when exposed to moisture. Fine powders like onion powder, garlic powder, cinnamon, and ground ginger tend to absorb moisture far more quickly than coarser blends. This is because the finer the grind, the greater the surface area exposed to the air. Seasonings that contain natural sugars, like onion and garlic powder, are even more susceptible as sugar attracts and holds onto moisture. Blends with added salt can also clump faster, especially if the salt used is unrefined and retains trace minerals.

The Impact of Humidity in Australian Kitchens

Here in Australia, particularly in coastal or tropical regions, humidity plays a major role in spice spoilage. Even when your kitchen feels dry, the ambient moisture in the air can still creep into containers if they’re not properly sealed. During summer, when humidity levels peak and windows are more likely to be open, your spice rack can become a hotspot for clumping. Using a dehumidifier in your pantry or switching to moisture-resistant storage solutions can make a big difference in maintaining spice quality year-round.

How Long Do Herbs and Spices Actually Last?

While dried herbs and spices don’t necessarily “go off” like fresh produce, they do lose potency over time. Most ground spices stay fresh for around 6 months to a year, while whole spices can last up to 2 or 3 years when stored correctly. The issue with clumping is that it often signals early degradation caused by moisture, which speeds up flavour loss. If a spice no longer smells fragrant or tastes sharp, it’s probably time to replace it — regardless of its expiry date.

Reviving Clumped Spices Without Heat

If you don’t want to use your oven, there are a few gentler ways to rescue stuck-together spices:

Use a blender or spice grinder: Transfer the clumped spice to a grinder or mini blender and pulse it back into a fine powder. Make sure the appliance is completely dry before use.
Microwave method: Place the spice on a paper towel and microwave it in 10-second bursts. Stir between each burst and stop once the mixture is dry and loose again.
Silica gel packs: Place a food-safe silica packet in your spice container to draw out moisture without the need for heat.

Choose the Right Storage Containers

The type of container you use has a huge impact on spice longevity. Glass jars with rubber-sealed lids are ideal, as they create a tight barrier against air and humidity. Avoid plastic containers with ill-fitting lids, as they allow moisture to seep in slowly over time. Dark or amber glass jars can also protect the spices from light exposure, which breaks down essential oils and dulls the flavour. If you're decanting bulk spices, label them with the purchase date so you can keep track of their age.

Best Practices for Refilling Spice Jars

When refilling your spice containers, avoid topping up old spices with new ones. It’s better to wash and dry the container completely before adding fresh product. Mixing old and new spices dilutes the flavour and increases the chances of contamination. Allow jars to air dry thoroughly before use to avoid trapping any residual moisture inside. This one small step helps keep your spices potent and clump-free for longer.

Bulk Buying Tips for Paleo Cooks

Buying spices in bulk can be cost-effective, but it does increase the risk of spoilage if you don’t store them correctly. Consider dividing bulk quantities into smaller airtight containers and storing the extras in the freezer or back of the pantry until needed. Only keep a small working jar in your spice rack, and refill as needed. This method also helps minimise exposure to light and heat — both of which degrade essential oils in spices, making them less effective in your cooking.

When to Replace Spices Entirely

Sometimes, no matter what you try, a spice just won’t revive. If it smells faint, looks faded, or tastes flat even after drying and grinding, it’s probably beyond saving. A spice that has turned musty or sour in scent may have absorbed too much moisture or begun to spoil. In these cases, it’s safer and more effective to replace it. Fresh, vibrant herbs and spices are crucial for paleo recipes where seasoning and wholefood flavours do the heavy lifting.

Simple Paleo Spice Blends to Make at Home

One of the best ways to ensure your spices stay fresh is to make your own blends in small batches. Here are a few paleo-friendly mixes that are easy to prepare and less likely to clump when stored correctly:

Simple Meat Rub: Paprika, cumin, garlic powder, salt, pepper, and dried oregano.
Herbed Roast Mix: Dried thyme, rosemary, sage, onion powder, and cracked black pepper.
Curry Base Blend: Turmeric, ground coriander, cumin, cinnamon, ginger, and fenugreek.

Mix only what you need and store in small, airtight jars in a dark, cool cupboard. This way, you're always using fresh, fragrant blends that bring out the best in your paleo meals.

Stay One Step Ahead of Clumping

With just a few simple adjustments, you can dramatically reduce spice waste in your paleo kitchen. Whether it's storing containers upside down, adding moisture absorbers, or transferring clumped powders into the oven for revival, the key is prevention. Keep your herbs and spices dry, cool, and well-sealed — and you’ll never have to chip away at a garlic powder boulder again. A little care goes a long way toward keeping your cooking full of flavour and your ingredients as vibrant as your lifestyle.

Cajun Kale Chips paleo recipe crisps-min

Cajun Kale Chips (Crispy Paleo Snack)

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Sausage, Red Wine & Almond Casserole paleo diet recipe-min

Paleo Sausage Casserole with Red Wine & Almonds

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My top 10 herbs and spices paleo primal cooking recipes-min

My Top Ten Herbs & Spices

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Since I’ve been Paleo my cooking has got more and more inventive, and I find I’m using a lot of different Herbs & Spices.

This does start out quite expensive if you don’t have any, but I really recommend going out and buying a basic selection to get started with. Just by changing the herbs you can completely transform a meal.

When I went strict Paleo, I already had a lot of Herbs & Spices, but I went through all of my Paleo recipe books and bought all of the herbs and spices that came up in the ingredients list. I’ve noticed I tend to use a few very frequently, and some are barely used, so thought I’d share my top ten herbs and spices, and what I use them for.

Onion Powder. Although I use onions too, this is great to add to lots of dishes for extra onion flavour.
Garlic Powder. I use this similarly to onion powder, to gives an almost sweet garlic taste.
Turmeric. I’m trying to add this to more and more of my cooking, as it is has so many great attributes – including having anti inflammatory properties. Turmeric gives a yellow colour and a slight bitter, mustard flavour. I always add Turmeric to curries.
Cayenne Pepper. This is a hot spicy chilli pepper, with hot being the word! I only add a very small amount, but often add it to dishes like chilli, where I want a bit of heat.
Paprika. This is from dried capsicum and quite a sweet flavour. It gives food a red colour and I’ll use it in sauces and dips.
Oregano. I seem to use a lot of this, almost anytime I cook with tomatoes, I add some oregano. It has a slightly lemony flavour.
Thyme. I often add this near the end of cooking to ensure the heat doesn’t damage it. I add it to lots of different things such as stews, vegetable dishes and stocks.
Cinnamon. This is my current favourite – I use it in almost everything. Although it isn’t sweet, it’s great as a sweet substitute in tea and NoOatmeal. I commonly use it in meat dishes as it gives such a great flavour.
Ginger. This is another favourite which I have to regularly replenish. I often add this to curries.
Salt. This is another must have which brings out the flavour in dishes. I naturally have quite low blood pressure, and as I don’t eat anything processed think it’s quite a good addition to my cooking. I use Pink Himalayan salt as it is very pure with a great mineral content. I also have Celtic Sea Salt, which also has a great mineral content. I would go without rather than having table salt!

Are my most commonly used Herbs & Spices completely different to yours? Which are your favourite Herbs & Spices and what do you use them for?

Exploring the Power of Herbs and Spices in Paleo Cooking

Herbs and spices are a cornerstone of flavour in any Paleo kitchen—and more than just adding a punch of taste, they offer a wide range of health benefits. From boosting digestion to reducing inflammation, herbs and spices are some of the most nutrient-dense items in your pantry. Once you’ve built a solid spice rack, the possibilities for enhancing meals without relying on processed sauces or additives are endless.

Why Herbs and Spices Matter on the Paleo Diet

When you eliminate processed foods, grains, sugar, and industrial seed oils, you rely more on whole foods—meat, vegetables, fruit, and healthy fats—for nutrition and enjoyment. Herbs and spices allow you to diversify your meals, change the profile of your favourite dishes, and explore global cuisine while keeping everything 100% Paleo.

Beyond flavour, many herbs and spices offer antibacterial, antifungal, anti-inflammatory, and antioxidant properties. They help improve digestion, support detoxification, and even offer immune benefits—all with zero calories or carbs.

Honourable Mentions: Spices You Might Want to Add

In addition to your top ten, here are a few other pantry favourites that deserve a spot on your Paleo spice shelf:

Smoked Paprika: Adds a deep, smoky flavour to rubs and roasted meats. Excellent in chorizo-inspired dishes or Paleo BBQ sauces.
Cumin: A staple in Mexican, Middle Eastern, and Indian cooking. Earthy and warming, it pairs beautifully with beef and lamb.
Coriander: The seed of the cilantro plant, it adds a light, citrusy note to curries and marinades.
Basil: Sweet and fragrant, basil is perfect in Italian-style dishes or for blending into Paleo pesto.
Bay Leaves: Often used in slow-cooked meals like stews or soups, bay leaves lend a subtle depth of flavour when simmered for long periods.

How to Build a Paleo Spice Pantry Without Breaking the Bank

Herbs and spices can seem expensive at first, but there are ways to build your collection affordably:

Buy in bulk from health food stores or spice markets.
Store herbs and spices in airtight containers away from heat and light to preserve potency.
Start with a small set of the most-used spices for your favourite cuisines, then expand as needed.

It’s also a good idea to label the date of purchase—over time, spices lose their aroma and effectiveness. Try to refresh them every 12–18 months if possible.

Health Benefits of Common Paleo Herbs & Spices

Let’s take a closer look at what some of your favourites offer from a health perspective:

Turmeric: Known for its anti-inflammatory effects thanks to curcumin, turmeric is great for joint health and immune function. Best absorbed with a little black pepper and fat.
Cinnamon: Helps balance blood sugar and has powerful antioxidant properties. Great in both savoury and sweet dishes.
Garlic Powder: Supports heart health, acts as a natural antimicrobial, and may help reduce blood pressure.
Ginger: A digestive aid and anti-nausea powerhouse, also effective in reducing muscle pain and soreness.
Oregano: Contains compounds like carvacrol and thymol, both of which are known to fight off harmful bacteria.

Using a variety of herbs and spices not only enhances taste but adds therapeutic properties to your meals. It’s an effortless way to increase the nutritional density of everything you eat.

Spice Combinations to Mix It Up

If you’ve got your ten core favourites, try combining them into easy blends to speed up your cooking and introduce new flavour profiles:

Paleo Taco Seasoning: Cumin, paprika, garlic powder, onion powder, oregano, chilli powder, salt.
Indian-Inspired Curry Powder: Turmeric, coriander, cumin, cinnamon, cayenne, ginger, cardamom.
Italian Herb Blend: Oregano, thyme, basil, rosemary, garlic powder, onion powder.
Moroccan Spice Mix: Cinnamon, ginger, turmeric, cumin, allspice, paprika.

Make a big batch of your favourite blend and store it in a small jar for quick access. It’s especially helpful for meal prep days or when cooking in bulk.

Fresh vs. Dried: Which Should You Use?

Fresh herbs can be fantastic, especially for garnishes or last-minute flavour boosts. Basil, parsley, and coriander are wonderful fresh. Dried herbs, on the other hand, are often more concentrated and ideal for slow-cooked dishes.

If a recipe calls for fresh herbs but you only have dried, use about one-third of the amount (e.g., 1 tsp dried in place of 1 tbsp fresh). Some herbs like rosemary and thyme retain their flavour very well when dried, while others like chives and parsley are best used fresh.

Keeping Paleo Interesting with Global Flavours

Spices are your ticket to world cuisine without leaving your Paleo template. Craving something different? Here are a few global suggestions you can easily replicate:

Middle Eastern: Use za’atar, sumac, cumin, and coriander with lamb or roasted vegetables.
Thai: Combine ginger, garlic, chilli, lime, and fresh coriander for a Paleo curry or salad dressing.
Mexican: Use cumin, paprika, garlic powder, oregano, and a pinch of cayenne with beef or pork.
North African: Try a Ras el Hanout blend for a tagine-style stew or spiced chicken.

This approach keeps your food exciting while still relying on real ingredients and healthy fats.

Final Thoughts

Herbs and spices are the unsung heroes of Paleo cooking. They’re inexpensive, versatile, and incredibly powerful from a health perspective. Building a well-stocked spice rack not only enhances flavour but empowers you to enjoy a wide variety of meals while sticking to your goals.

Experiment with new herbs and spices, create your own blends, and try global recipes that push you beyond your comfort zone. You’ll be surprised at how much more fun—and delicious—your Paleo kitchen becomes.

What’s one spice you couldn’t live without? Share your must-haves in the comments and inspire others to explore their spice cupboards with fresh eyes!