Medicinal properties of some commonly used spices: A review

Abstract

Natural products of plant origin have proved to be a novel source of antimicrobial botanicals with no side effects. Secondary metabolites from plants act as defense agents against pathogenic microbes. From times unknown spices and condiments have been used by humans as food, medicines and even food preservatives. Spices are compulsory part of Indian kitchens and have played a key role as natural alternative to control food poisoning diseases. Spices are characterized for a broad range of secondary metabolites which prevent bacterial and fungal growth and even contain flavor quality factors. In present review medicinal properties of some commonly used spices such as black pepper, clove, ginger, coriander, garlic, cinnamon, turmeric, mustard, cumin and carom seeds have been taken into consideration. Spices not only enhance the flavor of foods but also are known for their antimicrobial, preservative and antioxidant properties.