I use a lot of ground cumin and occasionally whole celery seeds. NutritionData says that per serving, these spices have far less omega 6 linoleic acid/total PUFA than other common culinary seeds like poppy seeds. So, how bad is it to cook with seed spices, and is oxidative damage something to worry about? I could eat cumin with just about every meal and never get tired of it.
No announcement yet.
PUFAs in spices?