An Insight on Nutraceutical Influences of Spice and Condiments: Serve as a Flavor and Immunity Enhancer from Ages

Abstract

Spice is a dried aromatic or pungent plant substance such as root, stem, bark, leaves, bud, flower, fruit, seeds, etc., used as a flavor modifier in many culinary practices. A historical wisdom supports their use as an ingredient for flavoring the food and medicinal uses in various kind of healing systems. Spice and condiments not only enhance the sensory quality of food whereas they boost the immune system and give healthy nutrition which prevents the risk of chronic diseases. The ancient study also reveals that an adequate amount of daily intake of spices balances the three doshas (tridoshas) of the human body such as Vata, Pitta and Kapha. The imbalance of these doshas effect directly immune health and makes the body susceptible to disease. These plants have special chemical compounds which are responsible for their aromatic or pungent flavor and therapeutic actions. Due to the richness of phyto-chemicals, spice & condiments supports pharmaceutical, cosmetics, perfumery and several other industries world-widely.