Some spices can come from the bark or roots of certain plants, some can come from leaves and stems, but the majority are seeds, berries, or the dried fruits.
Spices are the aromatic parts of tropical plants which are used traditionally to flavour food. It can also be the dried seeds or fruits of temperate plants.
Spices are used in small quantities for flavour, colour or as a food preservative. Some of the spices can be used as medicines too.
The active materials (phytochemicals) present in the spices are the main reason for their medicinal property.
The most popular spices used in Indian dishes include cardamom, black pepper, cinnamon, bay leaves, turmeric, cloves, curry leaves, nutmeg, ginger, and ajwain. Some aromatic seed spices used include coriander seeds, fennel, cumin, fenugreek, mustard, and poppy seeds.
Spices used in India:
Different types of spices
Some of the plants can heal various diseases. These plants are called medicinal plants.
Medicinal plants possess therapeutic properties or possess pharmacological effect that is beneficial for animals, including humans.
Medicinal plants are used to alleviate burns, cut, fever, cold, cough etc.
- Phytochemicals are the chemical compounds present in the medicinal plant that acts against fungi, germs, and insects.
- They are considered a rich source of ingredients that are used in the preparation of drugs.
List of plants that have high medicinal value:
List of medicinal plant sources