After four weeks consuming the higher level of herbs and spices—a mix of cinnamon, coriander, ginger, cumin, parsley, black pepper, garlic, turmeric, onion powder, paprika, chili powder, rosemary, cilantro, oregano, basil, red pepper, thyme, bay leaf, cardamom, sesame seeds, sage, poppy seeds, dillweed, and allspice—the participants had significant improvements in gut microbiome
