In this context, I find it interesting that popular ‘folk’ remedy herbs in many regions are ones which reduce inflammation, e.g. chamomile, rosemary, yarrow.

Also many of the ingredients in curry powder, e.g. turmeric, ginger, fenugreek, black pepper have inflammation-fighting properties. Curry powder is traditionally best used within a few weeks of grinding the ingredients together; it may not be the taste which subsides in this time, but the other properties.