Janse SV and Ghotankar AM

Indian spices have been an integral part of traditional medicine system, particularly Ayurveda, where they are used not only for their flavor enhancing properties but also for their profound therapeutic value. These species act as natural nutraceuticals. Ayurveda recognizes spices like Haridra (Turmeric),Marich (Black pepper), Shunthi (Ginger), Twak (Cinnamon), Ela (Cardamom) and other for their Rasayana (Rejuvenatin) & disease preventing qualities. They helps for balancing Doshas, enhance digestion (Agni) & support immunity (Oja).

Modern research supports these traditional uses demonstrating their anti-inflammatory, antioxidant, antimicrobial & immunomodulatory properties. These spices contribute to health maintenance by improving metabolic function, digestion & detoxification. In diseased condition, they serve as adjunct therapies in managing respiratory disorders, cardiovascular diseases & inflammatory conditions. This paper highlights the dual role of Indian spices as nutraceuticals, emphasizing their relevance in preventive health care & therapeutic applications through both Ayurvedic and modern scientific perspective.

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