75% Safer for Using Spices


12 Nov

Up to 75% more bacterial inhibition with antimicrobial properties! 


Reference: 

Sherman, Paul W., and Jennifer Billing. “Darwinian Gastronomy: Why We Use Spices.” BioScience 49, no. 6 (1999): 453–63. https://doi.org/10.2307/1313553.

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