No, we’re not talking Thai food. We’re talking environmentally friendly spices. In particular, coriander seeds, cumin and turmeric. These three curry house favourites are topping the list of greenhouse gas reducers.

Research carried out at Newcastle University shows that feeding them to sheep reduces the levels of methane released significantly. Coriander seeds were the winner (reducing methane production by 40%), with turmeric a close second (30% drop) and cumin coming in third (22%).

“What? How?” We hear you cry. It’s all thanks to the anti-bacterial properties of these three spices. They kill off the bad bacteria in the gut while letting the good bacteria (you know, the ones those TV ads promise – but, in our opinion, fail – to love) live. Less naughty bacteria = less gas.

It’s great news for the environment. Great news for our noses. And the perfect excuse to whip up an aloo gobi! Sometimes following the flock is no bad thing. Baaa.

Find out more: http://www.ncl.ac.uk/press.office/press.release/item/spice-leaves-sheep-smelling-sweeter