ABSTRACT
With increased health consciousness, modern people are more inclined to low-carbohydrate, low-sugar, low-calorie food products packed with bioactive compounds, nutraceuticals and antioxidants. Herbs and spices linked to numerous health benefits include major, minor as well as underutilized spice crops. They not only impart aroma, colour and taste to food within defined cuisines, but sometimes mask undesirable odours as well. Scientific research works on various facets of underutilized spice crops have become an exciting field nowadays to unveil many mysteries of this particular group of spices. The following sections will describe glimpses of those outstanding efforts as reviewed hereunder.
