Effect of Spices on Yeast Activity

Table of Contents

Spice Amount* Change in Yeast Activity
cardamom 0.1 + 85
  0.5 +140
cinnamon 0.05 +102
  0.1 +103
  0.5 + 46
  1.0 - 30
ginger 0.1 + 87
  0.75 +172
  1.0 +136
  2.0 + 72
dry mustard 0.25 -120
nutmeg 0.1 + 40
  0.5 +111
thyme 0.1 + 92
  0.5 +157
  1.0 +154


* grams of spice with 2 grams of sugar and 1 gram of yeast in 30ml of water

Data from:

Wilma J. WRight,  C. W. Bice, and J. M. Foglberg.  "The Effect of Spices on Yeast Fermentation" Cereal Chemistry Volume 31 (March 1954), pp 100-112.