Oxative Reduction Potential or O.R.P. is a scientific measurement of the anti-oxidant power of a food or beverage. The top three foods, spices, herbs, of more than 3100 tested are in decreasing order as follows;
- Amla(East Indian Goose Berry)-Dehydrated...ORP 261.5( a food)
- Cloves-Dehydrated, Powdered or Whole...ORP 277.3(a spice not a food)
- Mint-Dehydrated...ORP 116.4(a herb, but not a food)
To put this in perspective, a dehydrated apple only yields an ORP of 3.8, and dehydrated strawberries only yield an ORP of 2.1.