• Saba Sabreen
• Nahida Tabassum
• Mubashir H. Masoodi

Every Indian kitchen has characteristically a score of spices and condiments for seasoning food, and to enhance palatability. Their absence in food renders it bland and unattractive while their presence adds distinct flavor and pungency evoking peculiar attraction to the food. Every human being grows up with a specific experience of combined sensory stimuli provided by a specific and distinct combination of the spices and condiments. The spices and condiments are basically plant preparations comprising of seeds (Anise, cumin, caraway, fennel, cardamom etc.), fruits ( Thyme, chilli), flower buds(clove), roots/rhizome (Ginger, Turmeric), stigmas (Saffron), Bark (cinnamon) or leaves (sweet bay, peppermint) etc. This work is intended to review medicinal potential of commonly used spices and condiments and ,also take into consideration their toxic potential. The active principles of the spices and condiments are largely mixture of terpinoids and medicinal potential of the spices is mostly attributed to their essential oil fraction. Some of the pungent, sharp tasting principles that render our food hot tasting are piperine (Black pepper), capsaicin(chillies), eugenol(clove), gingerol(ginger) elemicin (Nutmeg. Mace) etc. These are recognized to possess various activities as carminatives, stomachics, antispasmodics, expectorants, local analgesics, anti-diabetics, chemotherapeutic and as nervine agents.

Spices, Condiments,Terpenoids, Nervine agents, Anti-Diabetics, Analgesic

"Medicinal Value Of Common Indian Spices & Condiments - A Mini Review", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 2, page no.531-535, February-2019, Available :http://www.jetir.org/papers/JETIR1902070.pdf

"Medicinal Value Of Common Indian Spices & Condiments - A Mini Review", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 2, page no. pp531-535, February-2019, Available at : http://www.jetir.org/papers/JETIR1902070.pdf