ABSTRACT
Spices and condiments have had vital roles in the lifestyle and culture of human beings since ancient times. Spices and condiments have been used for generations as food, flavourings, preservatives, food additives, colouring agents, and medicines. Valuable phytochemicals from spices play effective roles in the health and nutrition of human beings. Some 109 species of spice plants have been identified, of which the majority are used as carminatives, diuretics, purgatives, laxatives, cardiac tonics, or expectorants as well as for the treatment of other diseases. Spices such as turmeric, fenugreek, black cumin, carom seed, mustard, ginger, onion, and garlic have activities against different ailments. Traditionally, spices, as part of the diet, have holistic effects on human health and culture. The present chapter documents the diversity of plants used as spices and condiments as well as their traditional and medicinal values, ethnic importance, and geographic distribution.
