Ramanpreet Walia, Shikha Saxena, Akanksha Singh, Reecha Madaan, Swati Madaan1 and Avneet Kaur Lamba
Spices are herbs used as flavoring, aromatic and coloring agents. The culture of various countries even involves incorporation of spices on a daily basis, not just for their culinary potential, but also for the health benefits they provide. In fact, many age-old scriptures suggest the incorporation of Indian System of Spices in everyday meals to counter many diseases and keep them at bay too. The fact that dietary factors play an important role in treatment as-well-as prevention of diseases, makes it all the more important to conduct research and provide scientific evidence regarding the use of culinary species as potential agents with a therapeutic effect. Such culinary spices have various active phytoconstituents which can have many therapeutic effects and also prove to be great antimicrobial, antidiabetic, anticancer etc. agents. Generally, most of the allopathic drugs are taken individually but unlike them, the spices are consumed in combinations to provide the effect which would be of use to us. Also, due to lesser chances of side effects and treatment of the root cause of any disease, it would be safer and more practical to head for herbal drugs for treating diseases and various other ailments.
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