For centuries, spices have been in use for culinary and medicinal purposes. Spices are vital in enhancing the aroma of food, besides protecting from acute diseases.

For several years, across the global medical laboratories, in a research, there is an ample evidence which shows that spices possess anti-inflammatory, antioxidant, anti-carcinogenic, anti-tumorigenic, and glucose-and cholesterol-lowering activities, and properties that affect cognition and mood. Over the past decade, research has reported on the diverse range of health properties that they possess through their bioactive constituents. With their high content of phenolic compounds, spices are excellent sources of antioxidants. A frequent consumption of spicy foods lowers the risk of death from cancer, heart and respiratory system diseases.