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Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavor, aroma, and color of food and beverages, but they can also protect from acute and chronic diseases. More Americans are considering the use of spices and herbs for medicinal and therapeutic/remedy use, especially for various chronic conditions. There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, anti-tumorigenic, anti-carcinogenic, and glucose and cholesterol lowering activities as well as properties that affect cognition and mood.

Research over the past decade has reported on the diverse range of health properties that they possess via their bioactive constituents, including sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, especially flavornoids and polyphenols. Spices and herbs such as cinnamon, clove, cumin, marjoram, oregano rosemary, sage and are excellent sources of antioxidants with their high content of phenolic compounds. It is evident that frequent consumption of spicy foods was also linked to a lower risk of death from cancer and ischemic heart

and respiratory system diseases. However, the actual roleof spices and herbs in the maintenance of health, specifically with regards to protecting against the development of chronic, non-communicable diseases, is currently unclear. This review highlights potential health benefits of commonly used spices and herbs such as black pepper, cardamom, cinnamon, cloves, cumin, lavender, mint, rosemary, sage, thyme etc