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.
I'd be interested to see if there's a study comparing inflammation in India to the West. Closest I've found is a study on rising rates of IBD there, I assume as they begin to adopt a Western diet [1].
This is a good point and I was about to write a comment to say the same. Nigella Sativa is also commonly used in many parts of Asia. It also has an anti-inflammatory property. You might be interested to read this: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3252704/
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.