European Journal of Molecular & Clinical Medicine

Abstract

Spices are normally used for adding flavour to the food. Especially Asians use a variety of spices or spice blends to make food aromatic, hot, savoury and sweet. Spices not only add aroma to the food but also come with notable nutritional values and give a lot of health benefits. The spices that are typically used in Asian cuisine are Cinnamon, garlic, cloves, cumin, basil, star anise, galangal, ginger, coriander, turmeric, cilantro, pepper, ajowain etc. The main aim is to try and understand the role of commonly used Asian spices on boosting immunity against infectious agents. A large number of plants are used to treat many diseases as they possess antimicrobial activity. However, Challenges include Extinction or disappearance of a few indigenous varieties, Low productivity, Insufficient quantities of quality species and Poor product quality. Many people do not know the importance of spices and its effect on the immune system. There is a need to understand the traditional systems, to help visualise the future better . there is a necessity to link the past and the present of medicine. This can help in giving new directions for a better understanding of different diseases etc. As this is a review various other related research articles are acquired using the Search engines such as PubMed, google scholar, google Cochrane databases and MESH. Their data is taken as the base for our study.