Medicinal uses of spices used in our traditional culture: World wide

Abstract

From older times, spices had played a vital role in the lifestyle of people from certain parts of the world. Herbs and spices have been used for generations by humans as food and to treat ailments. Bio-molecules in the plants play a crucial role in health maintenance and promotion. They have served numerous roles through history, including as coloring agents, flavoring agents, preservatives, food additives and medicine. The active photochemical derived from these spices have provided the molecular basis for these actions. There are several medicinal uses of spices in our daily life, many spices are used in kitchen and have certain medicinal activity like purgative, laxative, expectorant, carminative, diuretic etc. Since ancient time and till today spices are used for many purposes medicinally. Spices such as turmeric, fenugreek, mustard, ginger, onion and garlic have a wide variety of bio functions and their additive or synergistic actions are likely to protect the human body against a variety of insults. Traditionally spices, as part of the diets, have holistic effects on human health. Introduction In whole world, India is the most recognized country for the spices and traditional medicine; these are having a wide range of physiological and pharmacological properties. A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Moreover, for people of the world, spices stimulate appetite and create visual appeals to food. All types of spices were use from the ancient time in our kitchen for daily so they fulfill the body requirements on routine basis. Many of these substances are also used in traditional medicines. Globalization has made these spices easily available, and increasing their popularity. This chapter reviews the traditional uses of selected spices. In addition to making food taste good, culinary spices have been used as food preservatives and for their health-enhancing properties for centuries. Spices are functional foods; those can be demonstrated to have a beneficial effect on certain target functions in the body beyond basic nutritional requirements. The aim of this work is to review the nutritional and health benefits of some traditional spices mostly used in India.

Full text

~ 116 ~
Journal of Medicinal Plants Studies 2018; 6(3): 116-122
ISSN (E): 2320-3862
ISSN (P): 2394-0530
NAAS Rating: 3.53
JMPS 2018; 6(3): 116-122
© 2018 JMPS
Received: 22-03-2018
Accepted: 24-04-2018
Anupam KR Sachan
Dayanand Dinanath College,
Institute of Pharmacy,
Ramaipur, Kanpur Nagar,
Uttar Pradesh, India
Sunil Kumar
Dayanand Dinanath College,
Institute of Pharmacy,
Ramaipur, Kanpur Nagar,
Uttar Pradesh, India
Kiran Kumari
Dayanand Dinanath College,
Institute of Pharmacy,
Ramaipur, Kanpur Nagar,
Uttar Pradesh, India
Deepti Singh
Dayanand Dinanath College,
Institute of Pharmacy,
Ramaipur, Kanpur Nagar,
Uttar Pradesh, India
Correspondence
Anupam Kr. Sachan
Dayanand Dinanath College,
Institute of Pharmacy,
Ramaipur, Kanpur Nagar,
Uttar Pradesh, India
Medicinal uses of spices used in our traditional
culture: World wide
Anupam KR Sachan, Sunil Kumar, Kiran Kumari and Deepti Singh
Abstract
From older times, spices had played a vital role in the lifestyle of people from certain parts of the world.
Herbs and spices have been used for generations by humans as food and to treat ailments. Bio-molecules
in the plants play a crucial role in health maintenance and promotion. They have served numerous roles
through history, including as coloring agents, flavoring agents, preservatives, food additives and
medicine. The active photochemical derived from these spices have provided the molecular basis for
these actions. There are several medicinal uses of spices in our daily life, many spices are used in kitchen
and have certain medicinal activity like purgative, laxative, expectorant, carminative, diuretic etc. Since
ancient time and till today spices are used for many purposes medicinally. Spices such as turmeric,
fenugreek, mustard, ginger, onion and garlic have a wide variety of bio functions and their additive or
synergistic actions are likely to protect the human body against a variety of insults. Traditionally spices,
as part of the diets, have holistic effects on human health.
Keywords: herbs and spices, food, medicine, health
Introduction
In whole world, India is the most recognized country for the spices and traditional medicine;
these are having a wide range of physiological and pharmacological properties. A spice is a
dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor,
color or as a preservative. Moreover, for people of the world, spices stimulate appetite and
create visual appeals to food. All types of spices were use from the ancient time in our kitchen
for daily so they fulfill the body requirements on routine basis. Many of these substances are
also used in traditional medicines. Globalization has made these spices easily available, and
increasing their popularity. This chapter reviews the traditional uses of selected spices. In
addition to making food taste good, culinary spices have been used as food preservatives and
for their health-enhancing properties for centuries. Spices are functional foods; those can be
demonstrated to have a beneficial effect on certain target functions in the body beyond basic
nutritional requirements. The aim of this work is to review the nutritional and health benefits
of some traditional spices mostly used in India.
Cloves
Its botanical name Syzygium aromaticum, or Eugenia aromaticum or Eugenia caryophyllata),
It is a precious and valuable spice of the world, the part used is basically the dried aromatic
buds of flower of a tree in the family of Myrtaceae. Cloves flower buds are mainly found in
Indonesia and it’s used as a spice in cuisine all around world [1]. The name derives French
“clou,” (meaning “nail”) as the buds vaguely similar small irregular nails in shape [2]. This
spice is used in Chinese medicine, Ayurveda, and Western herbalism and dentistry, where the
essential oil is used as an anodyne (painkiller) for dental emergencies [3]. Cloves action also
reported as analgesic property, anesthetic action, antibacterial property, antiparasitic action,
antidotal property, antioxidant action, antiperspirant action, antiseptic property, carminative
action, deodorant, digestive disorders, rubefacient action, stimulant property, stomachic action
[4, 5].
Cardamom
Cardamom (Zingiberaceae) is widely used spice and it is also used as flavouring agent. It
contain two genera called Elettaria and Amomum. Green colour cardamom is well known as
elaichi in Marathi, Hindi and Urdu in South Asia. In Telugu and Tamil it is well known as

~ 117 ~
Journal of Medicinal Plants Studies
elakkaya and elam respectively. All species of cardamom are
used as kitchen cooking spices. It also helpful in flatulent
indigestion and to stimulate the appetite in people with
anorexia [6]. In Ayurveda it is well known for carminative
property, diuretic action, cough relive, colds and cardiac
stimulation. Traditionally it used against kidney and urinary
disorders and also having gastrointestinal protective property.
Cardamom oil having anti-inflammatory and antibacterial
property [7]. In India, green cardamom (A. subulatum) have
widely used to treat infections against teeth and gums, to
overcome treat throat trouble, congestion of the lungs and
pulmonary tuberculosis, asthma, heart disease, inflammation
of the eyelids and digestive disorders. Nasal preparation for
cold is prepared by mixing cardamom with neem and
camphor [8]. Cardamom infusion used as a gargle to relieve
sore throats. It is reported as an antidote for both snake and
scorpion venom and also used for food poisoning. In Chinese
it is also traditionally used to treat stomachache disorders,
constipation problem, dysentery in children, and other
digestion related problems. The pods of Cardamom, also
effective when it is used as fried and mixed with mastic and
milk, are effective against bladder problems [9]. Cardamom
seeds are well known to be an aphrodisiac property.
Coriander
Coriandrum sativum L. (Umbelliferae) is originated to region
of southwestern Asia and North Africa and known as cilantro,
cilantro, Chinese parsley, Mexican parsley, Arab parsley,
Dhania and Yuen sai. Traditionally it is used in infection
related to digestive problem, respiratory and urinary systems
and having stimulant action [10]. The coriander plant is highly
recommended for anxiety and insomnia in Iranian folk
medicine, very common in Mexican diet, usually consumed
uncooked, the oil of coriander also having an antimicrobial
property and as a natural fragrance in perfumery industry.
Coriander also called as “Maadnouss” in Morocco and well
recommended for urethritis, cystitis, urinary tract infection,
urticaria, rash, burns, sore throat, vomiting, indigestion,
nosebleed, cough, allergies, hay fever, dizziness and amebic
dysentery [11-13].
Fenugreek
Fenugreek is a kind of seed, which are mainly used as kitchen
spices in India, commonly known as maithray (Bangla,
Gujarati), methi or mithi (Hindi, Nepali, Marathi, Urdu and
Sanskrit). In Latin “fenugreek” or foenum-graecum is known
for “Greek hay.” In medicines it is used as an aphrodisiac
property, astringent, demulcent action, carminative,
stomachic, diuretic, emmenagogue, emollient, expectorant,
lactogogue, restorative, and tonic [14]. Fenugreek also used for
a variety of health situations, including digestive disorders [15],
bronchitis, tuberculosis infection, fevers, sore throats
problem, wounds healing, arthritis, abscesses, swollen glands,
skin irritations reaction, loss of appetite, ulcers and
menopausal symptoms, diabetes, as well as in the treatment of
cancerous infection. Leaves infusion is used as a gargle for
treatment of mouth ulcers. It also overcomes problem releated
to reduce blood sugar level and to lower blood pressure [16].
Kalonji
Kalonji mainly found in India every kitchen and having so
many medicinal property. Nigella sativa is an annual
flowering plant, native to southwest Asia, derivative of Latin
niger meaning “black” having carminative, diaphoretic,
digestive, diuretic, emmenagogue, excitant, lactagogue,
laxative, expectorant, antipyretic, antihelminthic, resolvent,
stimulant, sudorific, parasiticide, stomachic, property. It is
also known as kalonji(Hindi), kezah(Hebrew), chernushka
(Russian), çörek otu(Turkish), habbat albarakah(Arabic “seed
of blessing”) or siyah daneh (Persian). Kalonji also effective
in dog bites which are mad. It also effective in paralysis,
facial palsy, migraine, amnesiareleated problem. Its powder if
taken with water is effective in treating haemorrhoids [17].
Vinegar solution of boiled seed is very effective in
inflammation and pain of gums and teeth. Its fine powder also
effective in early stages of cataract problem. Black seed oil
has also women’s beauty secret since ancient times. Black
cumin and its oil having anti-parasitic activity and very
effective in abscesses, hemorrhoids, orchitis and has been
used to remove lice from the hair.
Cinnamon
Cinnamon is very commonly used spices in kitchen.
(Cinnamomum verum or C. zeylanicum) is mainly present in
India, Sri Lanka, Bangladesh, and Nepal [18]. The “cinnamon”
names arise from Greek kinnám ō mon, itself ultimately from
Phoenician. The botanical name for the spice, Cinnamomum
zeylanicum, is derived from Sri Lanka’s former (colonial)
name, Ceylon. In sinhala (Sri Lanka), it is also known as
kurundu, Hindi as dalchini, and in Gujarati as taj. In
Malayalam cinnamon is called karuva or elavarngam. The
(karuvappatta/elavarngappatta) karuva dried skin has an
important part of spicy curries. This spice is regarded as
antipyretic, lowering in body temperature, antiseptic,
astringent, inflammatory problem, carminative, diaphoretic,
fungicidal, stimulant, and stomachic [19]. The powdered spice
cinnamon bark in water is applied to overcome headaches and
neuralgia. Cinnamon is combined with ginger to stimulate
digestion & circulation [20]. In addition it is also used by
different people of Kashmiri origin, cinnamon is used for treat
infectious diseases. It regarded as a folk remedy for
indurations (of spleen, breast, uterus, liver and stomach) and
tumors (especially of the abdomen, liver and sinews) [21].
Spices
Uses
Benefits
Asafoetida
(Hing)
It is used for seasoning food especially snacks and has medicinal
uses.
A good remedy for whooping cough and stomach ache
caused due to gas.
Bay leaf (Tez
Patta)
It is used in cooking to add a specific flavour to food. It also has
some medicinal properties.
Bay leaf oil possesses antifungal and anti bacterial.
Cardamom
(Elaichi)
Mostly in all Indian and other sweet dishes it used to give a good
flavour and smell. It is also used widely in pharmaceutical sector.
Helps to control bad breath and digestive disorder. A
whole cardamom chewed is good for coping with
diabetes.
Chilli (Lal
Mirch)
It is a main ingredient used for adding hot flavour to the food.
The antioxidants present in chilli help to cope with
cholesterol. It also helps burning calories.
Cinnamon
(Dalchini)
It is used for mainly for seasoning food and preparing masalas It
has medicinal uses too.
It supports natural production of insulin and reduces
blood cholesterol.

~ 118 ~
Journal of Medicinal Plants Studies
Clove (Laung)
It is used as a cooking ingredient mainly for seasoning or
preparing Masalas.
Clove oil is beneficial for coping with tooth ache and
sore gums. It is also beneficial remedy for chest pains,
fever, digestive problems, cough and cold.
Coriander
(Dhaniya)
Coriander leaves as well as coriander seeds are used in cooking. It
also has some medicinal uses.
It can be used externally on aching joints and
rheumatism. It is also good for coping with soar throat,
allergies, digestion problems, hay fever etc.
Cumin (Zeera)
It is used for cooking and it also possesses medicinal properties.
It is a good source or iron and keeps immune system
healthy. Water boiled with cumin seeds is good for
coping with dysentery.
Curry
leaves(Curry
Patta)
It is used as a main ingredient for seasoning in some countries. It
has many medicinal uses.
These leaves are beneficial for reducing blood sugar.
Each part of the plant provides some benefit or the
other. The dried leaves are extensively used in herbal
medicines.
Fenugreek
(Methi)
It is mainly used as a green leafy vegetable and seeds are used for
seasoning and preparing Masalas. It also has medicinal uses.
Fenugreek seed tea or sweet fudge is good for
increasing breast milk. It also helpful for treating
diabetes and lowering cholesterol
Garlic (Lassan)
It is used for cooking as well as for the medicinal purpose.
It is useful for coping with cough and cold. It also has
antibiotic properties.
Ginger (Adrak)
It is used for giving a specific flavour to food and has many
medicinal uses.
Helps to avoid digestive problems. It is beneficial for
coping with cough and cold.
Mustard (Rye)
It is used for seasoning as well as green leafy vegetable. The use
of mustard oil is extensive in India but it is banned in some
countries.
Mustard oil is good for body massage and even for
getting good hair. It consists of omega-3 fatty acids. It is
an excellent source of iron, zinc, manganese, calcium,
protein etc.
Nutmeg
(Jaiphal)
It is used in powdered form for garnishing and also for masala
preparation. It is used in soaps, perfumes and shampoos. It can
also be used for medicinal purpose.
It is beneficial for the treatments of asthma, heart
disorder and bad breath.
Pepper (Kaali
Mirch)
It is extensively used in cooking, especially for garnishing. It has
many medicinal uses too.
It helps coping with cold, cough, infections etc. It helps
to deal with muscle pains and digestive problems.
Saffron
(Zaffran/Kesar)
It is used for cooking as well as in beauty products. It is mainly
used in sweet dishes. It has good medicinal properties.
It helps to cope with skin diseases. It is a good remedy
for cough, cold and asthma.
Star anise
(Chakra Phool)
It is used in cooking and for medicinal purpose.
Star anise oil is beneficial for rheumatism. It is helpful
for digestion and avoiding bad breath.
Turmeric
(Haldi)
It is used in cooking and skin care products. It has wide range
medicinal uses.
It helps deal with skin problems. Turmeric powder can
be used for healing cuts and wounds. It also makes
coping with diabetes easier.
Garlic
Garlic is the oldest remedy used as early as 3000 BC for the
treatment of intestinal disorders and is known for its
fibrinolytic activity with lowering blood cholesterol. Garlic
(Allium sativum L.) species mainly refer to the onion family,
Alliaceae. This spice has also been used in folk medicine for
diabetes and inflammation treatment. In Nepal, East Asia and
the Middle East has been used to treat all manner of illnesses
including fevers, diabetes, rheumatism, intestinal worms,
colic, flatulence, dysentery, liver disorders, tuberculosis,
facial paralysis, high blood pressure and bronchitis [22]. In
Ayurvedic and Siddha medicine juice of garlic has been used
to alleviate sinus problems. In Unani medicine, an prepared
extract by the dried bulb is inhaled to promote abortion or
taken to regulate menstruation. Unani physicians has also use
garlic to treat paralysis, forgetfulness, tremor, colic pains,
internal ulcers and fevers.
Ginger
It is also known as aadu (gujarati), shunti (Kannada), allam
(Telugu), zanjabil (Arabic), inji (Tamil and Malayalam) and
adrak (Hindi and Urdu). Ginger (Zingiber officinale) is
common used as a spice in cooking throughout the world and
spicially used in kitchen. The ginger rhizome mainly diversify
l used in Ayurvedic and traditional Chinese medicine to
overcome a vast varaity of gastrointestinal disorders, mainly
nausea and vomiting associated with motion sickness and
pregnancy, abdominal spasm, as well as respiratory and
rheumatic disorders [23]. As a home, ginger is widely used for
dyspepsia, flatulence, abdominal discomfort and nausea [24]. It
also used as astringent (an agent that causes shrinkage of
mucous membranes or exposed tissues and that is often used
internally to check discharge of blood serum or mucous
secretions) [26].
Mint
The “mint” word generated from Greek word minthe,
catargerised in Greek mythology as Minthe, a nymph who
was appearing into a mint plant. Mentha (mint) has been a
popular used spice and have a genus of about 25 species (and
many hundreds of varieties) of flowering plants in the family
Lamiaceae (mint family). The different types of mint
including Mentha aquatic, water mint or marsh mint; Mentha
arvensis corn mint, wild mint, Japanese peppermint, field
mint or pudina; Mint leaves are also used in teas, beverages,
jellies, syrups, candies, and ice creams. In Middle Eastern
cuisine mint are used in lamb dishes. In British cuisine, mint
sauce is popular with lamb. Mint is a necessary ingredient in
Touareg tea, a popular tea in northern African and Arab
countries. This plant is mainly used as a herbal agent in the
treatment of loss of appetite, bronchitis, sinusitis, common
cold fever, nausea and vomiting, and indigestion related
problem [27].
Red chilli
Red chilli is the commonly used spice bins our daily life. Red
chilli, plant specify genus Capsicum, which among the most
popular consumed spices all around the worldwide. This
name, chile, or chilli, arises from Nahuatl chīlli via the
Spanish word chile [28]. Red chili has one another application

~ 119 ~
Journal of Medicinal Plants Studies
used as an alternative medicine for the inflammation
treatment [29], diabetes problem, and low back pain and also
uses in to treat acute tonsillitis. capsicum plaster, that contains
finely divided powdered capsicum and capsicum tincture
solution, has been used in Korean hand acupuncture to reduce
postoperative nausea, sore throat problem, vomiting [30].
Turmeric
Turmeric cultivation in India occupies 60% of the total area
intended for spices and condiments. It is also named as kunyit
(Indonesian and Malay), besar (Nepali) and haldi or pasupu in
some Asian countries. Turmeric has appearence yellow
colored spice arises from the rhizome of Curcuma longa plant.
Turmeric also used as traditional medicine from ancient times
in China and India [31]. It is called halodhi in Assanese. In
medieval Europe, turmeric also known as Indian saffron, so
this widely used for alternative far more costly saffron spice.
The yellow powder which is obtained from rhizome of
turmeric has been used in Asian cookery, different medicine,
cosmetics products, and textile and fabric coloring for the last
2000 years [32]. As a traditional remedy, turmeric has also
been quite extensively used for centuries to treat various
disorders such as rheumatism, body ache [33], skin diseases,
intestinal worms, diarrhea [34], intermittent fevers, hepatic
diseases, urinary discharges, dyspepsia, inflammations,
constipation, leukoderma, amenorrhea, dental diseases,
digestive problem such as dyspepsia and acidity, indigestion,
flatulence, ulcers, and colic inflammatory disorders such as
arthritis, colitis and hepatitis [35, 36].
Caper:
The caper bush, are also called Flinders rose that is
a perennial herb plant wich bears spiral, fleshy leaves and
large white to pinkish flowers. This plant mainly best known
for the edible buds of flower, often used as a seasoning, and
the fruit (caper berries), both of which are usually
consumed pickled. Other varaities of Capparis are also picked
along with C. spinosa for their buds or fruits. Other parts
of Capparis plants are used in the manufacture of medicines
and cosmetics. Capparis spinosa is found in the wild in
the Mediterranean, East Africa, Madagascar, South-Western
and Central Asia, the Himalayas, the Pacific Islands,
Indomalaya, and Australia [6]. It is present in almost all
the circum-Mediterranean countries. When ready to pick,the
bud are a dark olive green colour and size about of a fresh
kernel of corn (Zea mays). These are picked and then pickled
in salt, or a salt and vinegar solution, and drained. A high
Intense flavor, described as being similar to black pepper or
mustard, is appear as mustard oil (glucocapparin) is released
from each caper bud [24]. This type of enzymatic
reaction emphasis for the formation of rutin, also seen as
crystallized white spots on the surfaces of any individual
caper buds.
Alkanet:
Alkanet is the common name of several related plants in the
borage family Boraginaceae Alkanet, Alkanna tinctoria, the
source of a red dye; this is the plant most commonly called
simply "alkanet". Alkanet is traditionally used in Indian food
under the name "Ratan Jot", and lends its red colour to some
versions of the curry dish Rogan Josh. In Australia alkanet is
approved for use as a food colouring, but in the European
Union it is not.
It has been used as colorant for lipstick [4] and rouge
(cosmetics). The colouring agent in Alkanna tinctoria root has
been chemically isolated and named alkannin. In folklore
medicine Alkanna tinctoria is also used to
treat abscesses and inflammations [6].
Ajwain
Family Apiaceae or Umbelliferae, It originated in India. Both
the leaves and the seed-like fruit (often mistakenly called
seeds) of the plant are consumed by humans. The name
"bishop's weed" also is a common name for other plants. The
"seed" (i.e., the fruit) is often confused with lovage "seed".
Ajwain's small, oval-shaped, seed-like fruits are pale
brown schizocarps, which resemble the seeds of other plants
in the Apiaceae family such as caraway, cumin and fennel.
They have a bitter and pungent taste, with a flavor similar
to anise and oregano. They smell almost exactly like thyme
because they also contain thymol, but they are more aromatic
and less subtle in taste, as well as being somewhat bitter and
pungent. Even a small number of fruits tend to dominate the
flavor of a dish. Ajwain is used in traditional Ayurvedic
medicine primarily for stomach disorders such
as indigestion, flatulence [7] diarrhea and colic [10].
In Siddha medicine, it is used as a cleanser, detox,
and antacid. In general, the crushed fruits are applied
externally as a poultice
Tamarind
Tamarindus indica is a leguminous tree in the family
Fabaceae indigenous to tropical Africa. The genus
Tamarindus is a monotypic taxon, having only a single
species.
The tamarind tree produces pod-like fruit, which contain an
edible pulp that is used in cuisines around the world. Other
uses of the pulp include traditional medicine and metal polish.
The wood can be used for woodworking, and tamarind seed
oil can be extracted from the seeds. Because of the tamarind's
many uses, cultivation has spread around the world in tropical
and subtropical zones. The fruit has a fleshy, juicy, acidulous
pulp. It is mature when the flesh is coloured brown or reddish
brown. The tamarinds of Asia have longer pods (containing
six to 12 seeds), whereas African and West Indian varieties
have shorter pods (containing one to six seeds). The seeds are
somewhat flattened, and a glossy brown. The fruit is best
described as sweet and sour in taste, and is high in tartaric
acid, sugar, B vitamins, and, unusually for a fruit, calcium.
Licium verum
Licium verum is a medium-sized evergreen tree native to
northeast Vietnam and southwest China. A spice commonly
called star anise, star anise seed, Chinese star anise,
or badiam that closely resembles anise in flavor is obtained
from the star-shaped pericarps of the fruit of I. verum which
are harvested just before ripening. Star anise oil is a highly
fragrant oil used in cooking, perfumery, soaps, toothpastes,
mouthwashes, and skin creams. About 90% of the world's star
anise crop is used for extraction of shikimic acid, a chemical
intermediate used in the synthesis of oseltamivir (Tamiflu). It
is used as a spice in preparation of biryani and masala chai all
over the Indian subcontinent. It is widely used in Chinese
cuisine, and in Malay and Indonesian cuisines. It is widely
grown for commercial use in China, India, and most other
countries in Asia. Star anise is an ingredient of the
traditional five-spice powder of Chinese cooking. It is also a
major ingredient in the making of, a Vietnamese noodle soup.

~ 120 ~
Journal of Medicinal Plants Studies
Star anise is the major source of the chemical compound
shikimic acid, a primary precursor in the pharmaceutical
synthesis of antiinfluenza drug oseltamivir (Tamiflu)
[4]. Shikimic acid is produced by most autotrophic organisms,
and while it can be obtained in commercial quantities
elsewhere, star anise remains the usual industrial source. In
2005, a temporary shortage of star anise was caused by its use
in the production of Tamiflu. Later that year, a method for the
production of shikimic acid using bacteria was discovered [5].
Poppy seed
Poppy seed is an oilseed obtained from the poppy (Papaver
somniferum). The tiny kidney-shaped seeds have been
harvested from dried seed pods by various civilizations for
thousands of years. It is still widely used in many countries,
especially in Central Europe, where it is legally grown and
sold in shops. The seeds are used, whole or ground, as an
ingredient in many foods-especially in pastry and bread, and
they are pressed to yield poppy seed oil. In a 100 gram
amount, poppy seeds provide 525 Calories and are a rich
source of thiamin, folate, and several essential minerals,
including calcium, iron, magnesium, manganese, phosphorus
and zinc (table). Poppy seeds are composed of 6% water,
28% carbohydrates, 42% fat, and 21% protein (table).
In Indian cuisine white poppy seeds are added for thickness,
texture and also give added flavor to the recipe. Commonly
used in the preparation of korma, ground poppy seeds, along
with coconut and other spices, are combined as a paste, to be
added at the last stage of cooking. It is quite hard to grind
them when raw, so they are normally toasted/broiled and
water added when grinding to get the right consistency
In Indian traditional medicine Ayurveda soaked poppy seeds
are ground into a fine paste with milk and applied on the skin
as a moisturizer [18].
Poppy seeds are pressed to form poppy seed oil, valuable
commercial oil that has multiple culinary, industrial, and
medicinal uses.
Pomegranate
The pomegranate (Punica granatum) is a fruit-
bearing deciduous shrub or small tree in the
family Lythraceae that grows between 5 and 8 m (16 and
26 ft) tall. The fruit is typically in season in the Northern
Hemisphere from September to February [2] and in
the Southern Hemisphere from March to May. As
intact arils or juice, pomegranates are used in baking,
cooking, juice blends, meal garnishes, smoothies
and alcoholic beverages, such as cocktails and wine.
Pomegranate juice can be sweet or sour, but most fruits are
moderate in taste, with sour notes from the
acidic ellagitannins contained in the juice [15]. It is well known
popular drink in whole world.
In India's ancient Ayurveda system of traditional medicine,
the pomegranate is frequently described as an ingredient in
remedies.
Nigella sativa
An annual flowering plant in the family Ranunculaceae,
native to south and southwest Asia. The seeds of N. sativa are
used as a spice in Indian and Middle Eastern cuisines. The
black seeds taste like a combination of onions, black pepper,
and oregano. They have a pungent, bitter taste and smell [6].
The dry-roasted seeds flavor curries, vegetables, and pulses.
They can be used as a "pepper" in recipes with pod fruit,
vegetables, salads, and poultry. In some cultures, the black
seeds are used to flavor bread products, and are used as part
of the spice mixture panch phoron (meaning a mixture of five
spices) and alone in many recipes in Bengali cuisine and most
recognizably in naan [8]. Nigella is also used
in Armenian string cheese, a braided string cheese
called majdouleh or majdouli in the Middle East.
Liquorice
Liquorice is the root of Glycyrrhiza glabra from which a
sweet flavour can be extracted. The liquorice plant is an
herbaceous perennial legume native to southern Europe and
parts of Asia, such as India. It is not botanically related
to anise, star anise, or fennel, which are sources of similar
flavouring compounds. Liquorice flavours are used as candies
or sweeteners, particularly in some European and Middle
Eastern countries. Liquorice extracts have been used
in herbalism and traditional medicine. Excessive consumption
of liquorice (more than 2 mg/kg/day of pure glycyrrhizinic
acid, a liquorice component) may result in adverse effects
such as hypokalemia, increased blood pressure, and muscle
weakness [6-7].
Liquorice flavour is found in a wide variety of candies or
sweets. In most of these candies, the taste is reinforced
by aniseed oil so the actual content of liquorice is very low.
Liquorice confections are primarily purchased by consumers
in the European Union [17].
In the Netherlands, liquorice confectionery (drop) is one of
the most popular forms of sweets. It is sold in many forms.
Mixing it with mint, menthol, aniseed, or laurel is quite
popular. Mixing it with ammonium chloride (salmiak) is also
popular. A popular liquorice in the Netherlands is known
as zoute drop (salty liquorice), but contains very little salt,
i.e., sodium chloride [21]. The salty taste is due to ammonium
chloride. Strong, salty sweets are also popular in Nordic
countries. In traditional Chinese medicine, liquorice (G.
uralensis) is believed to "harmonize" the ingredients in a
formula. Liquorice has been used in Ayurveda for
rejuvenation and in the belief it may aid jaundice or other
diseases. It is used as an expectorant in traditional medicine in
Egypt [25-27].
Conclusion
All the spices have a wide variety of bio-functions and their
additive and synergistic actions that protect the human body.
Traditionally, spices are the part of diet, having holistic
approach. Because they tend to have strong flavors and are
used in small quantities, spices tend to add few calories to
food, even though many spices, especially those made from
seeds, contain high portions of fat, protein and carbohydrate
by weight. However, when used in larger quantity, spices can
also contribute a substantial amount of minerals and
other micronutrients, including iron, magnesium, calcium and
many others, to the diet.
References
1. Duke JA, Bogenschutz-Godwin MJ, deCellier J and Duke
PK. Syzygium aromaticum (L.) Merr. and L. M. Perry
(Myrtaceae) Clavos, Clove, Clovetree, in CRC Handbook
of Medicinal Spices. CRC Press, Washington DC, 2003,
281.
2. Debjit B, Kumar KP Sampath, Yadav A, Srivastava S,
Paswan S, Dutta AS. Recent Trends in Indian Traditional
Herbs Syzygium aromaticum and its Health Benefits.

~ 121 ~
Journal of Medicinal Plants Studies
Journal of Pharmacognosy and Phytochemistry Vol. 1
No. 1 2012; 5(1): 6-9.
3. Daniel AN, Sartoretto SM, Schmidt G, Caparroz-Assef
SM, Bersani-Amado CA, Cuman RKN. Anti-
inflammatory and antinociceptive activities A of eugenol
essential oil in experimental animalmodels. Revista
Brasileira de Farmacognosia. 2009; 19: 212- 217.
4. Bhat KS and Vivek K. Biocidal potential of clove oils
against Aede albopictus – A comparative study. African
Journal of Biotechnology. 2009; 8 (24):6933-6937, 15.
5. Delaquis P.J., Stanich K., Girard B., and Mazza G.
Antimicrobial activity of individual and mixed fractions
of dill, cilantro, coriander and eucalyptus essential oils.
International Journal of Food Microbiology. 2002; 74(1-
2):101-109.
6. Jafri MA, Farah, Javed K and Singh S. Evaluation of the
gastric antiulcerogenic effect of large cardamom (fruits of
Amomum subulatum Roxb). J. Ethnopharmacol. 2001;
75(2-3):89-94.
7. Al-Zuhair H, el-Sayeh B, Ameen HAand al-Shoora H.
Pharmacological studies of cardamom oil in animals.
Pharmacol. Res. 1996; 34(1-2): 79-82
8. Duke JA, Bogenschutz-Godwin MJ, deCellier J and Duke
PK. Elettaria cardamomum Maton (Zingiberaceae)
Cardamon, Malabar or Mysore cardamon, in CRC
Handbook of Medicinal Spices, 2003, 120-138.
9. Kapoor LD. Handbook of Ayurvedic medicinal plants.
CRC Press, Boca Raton, 1990, 172.
10. Gilani AH, Bashir S, Khan AU. Pharmacological basis
for the use of Borago officinalis in gastrointestinal,
respiratory and cardiovascular disorders. J
Ethnopharmacol 2007; 114:393- 99.
11. British pharmacopoeia, Introduction General Notices
Monographs, medicinal and Pharmaceutical, British
pharmacopeia commission, London, 2003; Volume-1 (A-
I); 542-543.
12. Dhanapakiam P, Joseph J Mini, Ramaswamy VK, M.
Moorthi and Senthil Kumar A. The cholesterol lowering
property of coriander seeds (Coriandrum sativum):
Mechanism of action. Journal of Environmental Biology
2008; 29(1):53-56.
13. Karan Singh, Mohan Lal Jakhar and Dhirendrasingh:
Multitherapeutic medicinal and special plants. 1st edition,
Avishkar publishers, Jaipur, India. 2007; 32.
14. Acharya SN, Thomas JE and Basu SK, Fenugreek, an
alternative crop for semiarid regions of North America.
Crop Sci 2008; 48: 841-53.
15. Basu SK, Acharya SN, Thomas JE. Appilcation of
phosphate fertilizer and harvest management for
important fenugreek (Trigonella foenum-graecum L.)
seed and forage yield in a dark brown soil zone of
Canada. KMITL Sci Tech J 2008; 8(1): 1 –7.
16. Hardman R, and Fazli FRY. Methods of screening the
genus Trigonella for steroidal sapogenins. Planta Medica
1972; 21: 131–138.
17. Sachan AK, Rao ChV, Sachan NK: Ethnobotanical
survey of indigenous medicines practiced in Chambal
valley of Uttar Pradesh. Bharatiya Vaigyanik Evam
Audyogik Anusandhan Patrika (CSIR-NISCAIR) 2016;
23(2) 132-135.
18. Ballabh B, Chaurasia OP, Ahmed Z and Singh SB.
Traditional medicinal plants of cold desert Ladakh-used
against kidney and urinary disorders. J Ethnopharmacol
2008; 118(2): 331–339.
19. Khan A, Safdar M, Khan AMM, Khattak KN and
Anderson RA. Cinnamon improves glucose and lipids of
people with type 2 diabetes. Diabetes Care 2013; 26 (12):
215- 218.
20. Doli R Das, Sachan AK, Vishnoi G, Shuaib Mohd,
Imtiyaz Mohd. A Review on Surveillance of Herbal
Medicines. International Journal of Phytopharmacology
2016; 7(2): 68-72.
21. Bajpai M, Pande A, Tewari SK, Prakash D. Phenolic
contents and antioxidant activity of some food and
medicinal plants. Int J Food Sci Nutr 2005; 56(4): 287-
291.
22. Benavides GA, Squadrito GL, Mills RW, Patel HD,
Isbell TS, Patel RP, Darley-Usmar VM, Doeller JE,
Kraus DW. Hydrogen sulfide mediates the vasoactivity
of garlic 2007; PNAS. 104: 17977-17982.
23. Agrawal M, Walia S, Dhingra S, Khambay BPS. Insect
growth inhibition antifeedant and antifungal activity of
compounds isolated derived from Zingiber officinale
Roscoe, ginger rhizome. Pest Manag Sci 2001; 57: 289-
300.
24. Kikuzaki H, Kobayashi H, Nakatani N. Constituents of
Zingiberaceae, Diarylheptanoids from rhizomes of
Zingiber officinale, Phytochemistry 1991; 30: 3947-3952.
25. Phillips S, Hutchinson S and Ruggier R. Zingiber
officinale does not affect gastric emptying rate. A
randomised, placebo controlled, crossover trial.
Anaesthesia 1993; 48: 393-395.
26. Sachan AK, Doli R Das, Senah L Dohare, Shuaib, Mohd.
Asparagus racemosus (Shatavari): An Overview.
International journal of pharmaceutical and chemical
sciences 2012; 1(3) 588-592.
27. Muhammad N, Anwar G, Gilani H and Janssen JJ.
Ginger attenuates acetylcholine-induced contraction and
Ca2+ signalling in murine airway smooth muscle cells.
Can J Physiol Pharmacol 2008; 86(5): 264-271.
28. Maqsood S, Singh P, Samoon MH, Munir K. Emerging
role of immunostimulants in combating the disease
outbreak in aquaculture. International Aquatic Research
2011; 3: 147-163.
29. Szallasi A. Piperine: Researchers discover new flavor in
an ancient spice. Trends Pharmacol. Sci 2005; 26(9):
437-439.
30. Ravindran PN, Nirmal Babu K, Sivaraman K. Turmeric.
The golden spice of life. In: Turmeric. The Genus
Curcuma. Boca Raton, FL, USA: CRC Press; 2007, 1-14.
31. Chattopadhyay I, Biswas K, Bandyopadhyay U, Banerjee
RK. Turmeric and curcumin: Biological actions and
medicinal applications. Curr Sci India 2004; 87:44-53.
32. Ammon HP, Anazodo MI, Safayhi H, Dhawan BN,
Srimal RC. Curcumin. A potent inhibitor of leukotriene
B4 formation in rat peritoneal polymorphonuclear
neutrophils (PMNL). Planta Med 1992; 58: 226.
33. Ammon HP, Wahl MA. Pharmacology of Curcuma
longa. Planta Med 1991; 57:1-7.
34. Bernard GT, Esteban P, Christopher JS. Turmerones:
Isolation from turmeric and their structure determination.
Chem Commun 1982; 6: 363.
35. Sachan AK, Doli R. Das, Kumar Mukesh. Carum carvi-
An important medicinal plant. Journal of Chemical and
Pharmaceutical Research 2016; 8(3): 529-533.
36. Khajehdehi P. Turmeric: Reemerging of a neglected
Asian traditional remedy. J Nephropathol 2012; 1(1): 17-
22.

~ 122 ~
Journal of Medicinal Plants Studies
37. Sharma R and Lal D. Effect of dahi preparation on some
water-soluble vitamins. Indian J Dairy Sci 1997; 50: 318-
20.
38. Singh G, Kawatra A and Sehgal S. Nutritional
composition of selected green leafy vegetables, herbs and
carrots. Plant Foods Human Nutr 2001; 56: 359-64.
39. Sachan AK, Kumar A. Stability testing of herbal
products. Journal of Chemical Pharmaceutical Research
2015; 7(12) 511-514.