Is there a spice that is NOT good for us? When I re-read Prof. Aggarwal’s presentation of potential NF-κB inhibitors (titled: Targeting Transcription Factors for Prevention and Therapy of Cancer by Phytochemicals http://tinyurl.com/32obmz ), I was astounded (again) at the long list of spices and foods we can use to block this transcription factor. Prof. Aggarwal’s list of spices is long. Just to mention some: turmeric, nutmeg, cumin, coriander, oregano, cinnamon, basil, dill, parsley, ginger, fennel, cloves, cardamom, rosemary, mustard, liquorice, saffron, fenugreek seeds, sesame seeds, lemongrass, mace, caraway, tamarind, Nigella Sativa, curry leaves, red pepper, red chilli, poppy seeds, mint, and anise.