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Current Traditional Medicine

Author(s): Mubashir Maqbool, Kakul Chaudhary, Rishabh Chalotra*, Samrat Chauhan and Randhir Singh Dahiya*

DOI: 10.2174/2215083810666230330161740

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Phyto-pharmacology of Most Common Indian Culinary Spices and their Potential in Developing New Pharmaceutical Therapies

Article ID: e300323215253 Pages: 24

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Abstract

Background: Culinary spices and Indian kitchens share a historical relationship for centuries. An average Indian kitchen contains a lot of spices like fennel, cardamom, cumin, turmeric, clove, black pepper, etc., used to increase the aroma and taste of food. Scientific research suggested the pharmacological activities of these kitchen spices, as most of them enhance the appetite, digestion, and have anti-inflammatory and analgesic properties, and some spices are potent anticancer, antidiabetic, and anti-obesity. Some Culinary spices are unexplored scientifically.

Objective: The objective of this study is to investigate the presently explored spices and some unexplored spices which might be used in certain parts of the world to enhance the flavor and could have medicinal benefits, studying their pharmacological actions in controlling or managing diseases.

Methods: Numerous surveys in literature were done in response to determining the culinary spices used commonly in Indian kitchens and also some rare spices which might be used in certain parts of the world for their pharmacological, and traditional uses, their chemical constituents having pharmacological activities. Relevant peer-reviewed publications were searched through various databases such as ScienceDirect, PubMed, Google Scholar, Research Gate, etc.

Results: A total of 11 common culinary spices like cumin, cardamom, cloves, etc. are studied regarding their common kitchen role, traditional uses, and their explored pharmacological activities, and 11 other spices like Alpinia galanga, Prunus mahaleb, Grain of Paradise, etc., which are used in some parts of the world having medicinal properties are also studied. The chemical constituents of these plants are also studied which could be responsible for their medicinal activity.

Conclusion: In this review, an approach was made to study the common culinary spices and other culinary spices which might not be most common, having medicinal properties, so that better treatment options could be available for future generations.

Keywords: Spices, culinary spices, kitchen, pharmacology, phytoconstituents, pharmaceutical therapies.

Graphical Abstract

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