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Herbs and spices could be regarded as the first real “functional foods” and have a long history of
medicinal use. Spices can come from almost any part of a plant including seeds, leaves, barks, rhizomes,
latex, stigmas, floral buds and modified stems. India has been recognized all over the world for spices
and medicinal plants. Both exhibit a wide range ofphysiological and pharmacological properties.
Modern-day researchers are beginning to prove that these culinary treasures can help consumers eat
healthier diets by adding flavor without calories, fat or sugar and by providing healthful phytonutrient
rich antioxidants. Spices and food herbs are only slightly different, and for the purposes of this chapter no
distinction will be made. While many spices have health benefits, the nutritional rather than medicinal
uses of herbs in foods and dietary supplements will be discussed rather than prescribed herbal medicines.
Recently several molecular targets have been identified for therapeutic / preventive effects of turmeric.
Fenugreek seeds, a rich source of soluble fiber used in Indian cuisine reduces blood glucose and lipids
and can be used as a food adjuvant in diabetes. Similarly garlic, onions, and ginger have been found to
modulate favorably the process of carcinogenesis.
Keywords: Spices, Herbs, Antioxidants, Dietary supplements, Nutrition, Pharmaceuticals and Carcinogenesis.