AN OVERVIEW OF COMMON HERBS AND SPICES IN INDIAN CULINARY PRACTICES

Authors

  • Suganthi S
  • Monish Raj R
  • B Devasena
  • Pradeepa A K
  • Paranthaman

Keywords:

Indian cuisine, herbs, spices, phytochemicals, functional food, culinary practices, bioactive compounds, antioxidant, food technology

Abstract

Indian culinary practices are deeply rooted in the use of a diverse array of herbs and spices, which not only contribute to

flavor and aroma but also offer significant nutritional, therapeutic, and preservative properties. This review explores the

historical, cultural, and functional significance of herbs and spices widely used in Indian cooking. Drawing from recent

phytochemical, nutritional, and technological studies, the paper highlights the bioactive compounds responsible for the

antioxidant, anti-inflammatory, antimicrobial, and metabolic regulatory activities of these culinary agents. Additionally,

modern innovations in spice processing and quality control, along with emerging applications in AI-driven food systems,

are discussed. The review emphasizes the growing relevance of these natural ingredients in enhancing food safety,

promoting health, and preserving cultural culinary heritage. By consolidating findings from 25 key research papers, this

work offers a comprehensive perspective on the evolving role of herbs and spices in Indian gastronomy.

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Published

2025-09-24

How to Cite

Suganthi S, Monish Raj R, B Devasena, Pradeepa A K, & Paranthaman. (2025). AN OVERVIEW OF COMMON HERBS AND SPICES IN INDIAN CULINARY PRACTICES. The Bioscan, 20(Special Issue-3), 934–937. Retrieved from https://thebioscan.com/index.php/pub/article/view/4125

Issue

Vol. 20 No. Special Issue-3 (2025): Volume 20 Special Issue 3 July (2025)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.