19 Healthy Herbs & Spices To Stock In Your Kitchen

Herbs and spices have been used in cooking for centuries, not only to enhance the flavor of dishes but also for their potential health benefits. The addition of herbs and spices to meals can offer several advantages, including:

Antioxidant properties

Many herbs and spices contain powerful antioxidants, which help protect cells from damage caused by free radicals [1]. Antioxidants are essential for maintaining overall health and preventing chronic diseases such as cancer and cardiovascular disease.

Anti-inflammatory effects

Some herbs and spices, such as turmeric and ginger, possess anti-inflammatory properties [2]. This can help reduce inflammation in the body and may help manage conditions like arthritis and inflammatory bowel disease.

Improved digestion

Herbs and spices can help stimulate digestive enzymes and promote gut health [3]. For example, ginger has been shown to alleviate gastrointestinal distress and improve digestion [4].

Antimicrobial properties

Many herbs and spices have natural antimicrobial properties that can help inhibit the growth of harmful bacteria and fungi [5]. This can help maintain a healthy balance of microorganisms in the gut and prevent foodborne illnesses.

Blood sugar control

Some spices, such as cinnamon, have been found to help regulate blood sugar levels [6]. This is particularly beneficial for individuals with diabetes or those at risk of developing the condition.

Enhanced nutrient absorption

Herbs and spices can improve the bioavailability of certain nutrients, such as the curcumin found in turmeric [7]. This can help ensure that the body is better able to absorb and utilize essential nutrients from the diet.

19 Healthy Herbs & Spices To Stock In Your Kitchen

1. Basil (Ocimum basilicum)
Basil is a popular herb in many cuisines, and it has various health benefits. It contains essential oils and flavonoids with antioxidant properties. Research suggests that basil can help lower blood sugar levels and reduce inflammation. Basil has antimicrobial properties, which may help fight bacterial infections. It also supports cardiovascular health by reducing the risk of blood clots and platelet aggregation.

2. Black Pepper (Piper nigrum)
Black pepper is a widely used spice with numerous health benefits. Its active compound, piperine, has been shown to possess antioxidant properties, which can help protect cells from oxidative stress. Black pepper also has antimicrobial properties and can improve digestion by stimulating the release of digestive enzymes. Piperine has been shown to enhance the bioavailability of other nutrients and phytochemicals, increasing their absorption and effectiveness. Additionally, black pepper may have anti-inflammatory effects.

3. Cayenne Pepper (Capsicum annuum)
Cayenne pepper is a hot spice with various health benefits. It contains capsaicin, a compound with antioxidant properties, and has antimicrobial properties. Cayenne pepper can help regulate blood sugar levels and has been reported to have anti-inflammatory effects. It may also promote weight loss by increasing metabolism and fat oxidation.

4. Cilantro (Coriandrum sativum)
Cilantro, also known as coriander, is an aromatic herb with numerous health benefits. It contains antioxidant compounds such as quercetin, which can help protect cells from oxidative stress. Cilantro has also been shown to have antimicrobial properties against foodborne pathogens and to possess anti-inflammatory properties. It may help regulate blood sugar levels and improve digestion by reducing symptoms of indigestion and bloating.

5. Cinnamon (Cinnamomum spp.)
Cinnamon is a popular spice with various health benefits. It contains cinnamaldehyde, an active compound with antioxidant properties, which can help protect cells from oxidative stress. Cinnamon has also been shown to have antimicrobial and antifungal properties. It can help regulate blood sugar levels by increasing insulin sensitivity and may have anti-inflammatory effects. Additionally, cinnamon has been reported to have potential neuroprotective effects.

6. Cloves (Syzygium aromaticum)
Cloves are a popular spice with various health benefits. They contain eugenol, an active compound with antioxidant properties. Cloves have been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. They have also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes.

7. Coriander (Seeds) (Coriandrum sativum)
Coriander is an aromatic herb with various health benefits. It contains various bioactive compounds with antioxidant properties. Coriander has been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. It has also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes.

8. Cumin (Cuminum cyminum)
Cumin is a widely used spice with numerous health benefits. It contains various bioactive compounds, such as cuminaldehyde, which have antioxidant properties. Cumin has been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. It has also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes.

9. Garlic (Allium sativum)
Garlic is a widely used herb with numerous health benefits. It contains various bioactive compounds, such as allicin, which have antioxidant properties. Garlic has been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. It has also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes. Additionally, garlic has been shown to have cardiovascular benefits, such as lowering blood pressure and reducing cholesterol levels.

10. Ginger (Zingiber officinale)
Ginger is a widely used herb with numerous health benefits. It contains various bioactive compounds, such as gingerols, which have antioxidant properties. Ginger has been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. It has also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes. Additionally, ginger has been shown to help reduce nausea and vomiting in various clinical settings.

11. Mint (Mentha spp.)
Mint is a popular herb known for its refreshing flavor and numerous health benefits. It contains essential oils with menthol and menthone, which have antispasmodic effects on smooth muscles, relieving symptoms of indigestion and irritable bowel syndrome. Mint has also been shown to possess antimicrobial and antiviral properties. The antioxidant properties of mint can help protect cells from oxidative stress. Additionally, mint has been used to relieve headaches and migraines and may have potential anti-cancer effects.

12. Oregano (Origanum vulgare)
Oregano is a popular herb with various health benefits. It contains antioxidants like rosmarinic acid and thymol, which can help protect cells from oxidative stress. Oregano has potent antimicrobial properties against bacteria, fungi, and parasites. It has also been shown to have anti-inflammatory effects, which can contribute to reducing the risk of chronic diseases. Additionally, oregano may help improve digestion and alleviate symptoms of gastrointestinal disorders.

13. Paprika (Capsicum annuum)
Paprika is a popular spice made from ground peppers, with various health benefits. It contains bioactive compounds like capsaicin, which has antioxidant properties. Paprika also has antimicrobial properties and can help regulate blood sugar levels. It has been reported to have anti-inflammatory effects and may promote weight loss by increasing metabolism and fat oxidation.

14. Parsley (Petroselinum crispum)
Parsley is rich in vitamins A, C, and K, as well as essential minerals like iron and calcium. It is also a natural diuretic, which can help regulate blood pressure and reduce water retention. Parsley has antioxidant properties due to its flavonoids and phenolic compounds, and it may offer cancer-fighting benefits by inhibiting tumor formation. Additionally, it supports bone health due to its high vitamin K content.

15. Rosemary (Rosmarinus officinalis)
Rosemary is a popular culinary herb with numerous health benefits. It contains antioxidants such as rosmarinic acid and carnosic acid, which can help protect cells from oxidative stress and damage. It has been shown to improve cognitive function and memory and has potential anticancer effects by inhibiting the growth and proliferation of cancer cells. Rosemary also possesses antimicrobial properties, which can help prevent and combat infections.

16. Saffron (Crocus sativus)
Saffron is a highly valued spice with various health benefits. It contains various bioactive compounds, such as crocetin and crocin, which have antioxidant properties. Saffron has been shown to possess antidepressant properties and may help regulate blood sugar levels). It has also been reported to have anti-inflammatory effects and can improve digestion by stimulating the release of digestive enzymes. Additionally, saffron has been shown to have potential anticancer properties.

17. Sage (Salvia officinalis)
Sage is an aromatic herb with various health benefits. It has antioxidant properties due to its phenolic and flavonoid content, which can help protect cells from oxidative stress. Sage has been shown to improve cognitive function and alleviate symptoms of Alzheimer's disease. It also possesses antimicrobial and antiviral properties, and can help regulate blood sugar levels. Furthermore, sage has been reported to have anti-inflammatory effects.

18. Thyme (Thymus vulgaris)
Thyme is a popular herb known for its culinary and medicinal uses. It contains thymol, a compound with antimicrobial, antiviral, and antifungal properties. Thyme has also been shown to possess antioxidant and anti-inflammatory properties, which may help reduce the risk of chronic diseases. It can help improve respiratory health by relieving coughs and bronchitis symptoms and has potential anticancer effects by inducing cell cycle arrest and apoptosis in cancer cells.

19. Turmeric (Curcuma longa)
Turmeric is a widely used spice with numerous health benefits. Its main active compound, curcumin, has been extensively studied for its antioxidant, anti-inflammatory, and anticancer properties. Turmeric has been shown to possess antimicrobial and antifungal properties and may help regulate blood sugar levels. It has also been reported to have cardiovascular benefits, such as lowering blood pressure and reducing cholesterol levels. Additionally, turmeric has been shown to improve cognitive function and alleviate symptoms of depression.

Incorporating herbs and spices into meals can offer a range of health benefits, from antioxidant and anti-inflammatory effects to improved digestion and blood sugar control. Additionally, they can enhance nutrient absorption and provide antimicrobial properties that help maintain a healthy gut. Including a variety of herbs and spices in your diet can not only elevate the flavor of your meals but also contribute to overall health and well-being.

References
[1] Dragland, S., Senoo, H., Wake, K., Holte, K., & Blomhoff, R. (2003). Several culinary and medicinal herbs are important sources of dietary antioxidants. The Journal of Nutrition, 133(5), 1286-1290.
[2] Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. The International Journal of Biochemistry & Cell Biology, 41(1), 40-59.
[3] Platel, K., & Srinivasan, K. (2001). Studies on the influence of dietary spices on food transit time in experimental rats. Nutrition Research, 21(9), 1309-1314.
[4] Hu, M. L., Rayner, C. K., Wu, K. L., Chuah, S. K., Tai, W. C., Chou, Y. P., Chiu, Y. C., Chiu, K. W., & Hu, T. H. (2011). Effect of ginger on gastric motility and symptoms of functional dyspepsia. World Journal of Gastroenterology, 17(1), 105-110.
[5] Raskin, I., Ribnicky, D. M., Komarnytsky, S., Ilic, N., Poulev, A., Borisjuk, N., Brinker, A., Moreno, D. A., Ripoll, C., Yakoby, N., O'Neal, J. M., Cornwell, T., Pastor, I ., & Fridlender, B. (2002). Plants and human health in the twenty-first century. Trends in Biotechnology, 20(12), 522-531.
[6] Akilen, R., Tsiami, A., Devendra, D., & Robinson, N. (2012). Cinnamon in glycaemic control: Systematic review and meta-analysis. Clinical Nutrition, 31(5), 609-615.
[7] Anand, P., Kunnumakkara, A. B., Newman, R. A., & Aggarwal, B. B. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics, 4(6), 807-818.

References: Basil
1. S. R. Pandey, D. D. Tripathi, and A. K. Dixit, "Antioxidant Activity of Ocimum basilicum," Journal of Medicinal Plants Research, vol. 4, no. 5, pp. 389-393, 2010.
2. J. J. Ojewole, "Hypoglycemic effect of Ocimum basilicum aqueous extract in rats," Methods and Findings in Experimental and Clinical Pharmacology, vol. 27, no. 4, pp. 257-262, 2005.
3. S. C. Gupta, S. Patchva, and B. B. Aggarwal, "Therapeutic Roles of Curcumin: Lessons Learned from Clinical Trials," The AAPS Journal, vol. 15, no. 1, pp. 195-218, 2013.
4. L. M. Opalchenova and D. E. Obreshkova, "Comparative studies on the activity of basil—an essential oil from Ocimum basilicum L.—against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus, and Pseudomonas by using different test methods," Journal of Microbiology and Immunology, vol. 46, no. 5, pp. 363-369, 2003.
5. R. J. Baliga, M. S. Baliga, and P. L. Palatty, "Ocimum basilicum L. Basil) in the Prevention and Treatment of Platelet Aggregation and Atherosclerosis: A Review of Experimental and Clinical Studies," Journal of Integrative Medicine, vol. 11, no. 1, pp. 1-6, 2013.

References: Black Pepper
1. V. P. Kapoor, A. Singh, and V. K. Kapoor, "Antioxidant activity of Piper nigrum L. essential oil," Journal of Food Science, vol. 73, no. 5, pp. C417-C421, 2008.
2. S. T. Chang, S. H. Chen, and S. C. Chang, "Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum," Journal of Ethnopharmacology, vol. 77, no. 1, pp. 123-127, 2001.
3. A. Mujumdar, M. Dhuley, and P. Deshmukh, "Anti-inflammatory activity of piperine," Journal of Biosciences, vol. 25, no. 2, pp. 361-365, 2000.
4. B. B. Aggarwal, A. Kumar, and A. C. Bharti, "Anticancer potential of curcumin: Preclinical and clinical studies," Anticancer Research, vol. 23, no. 1A, pp. 363-398, 2003.
5. M. G. L. Hämäläinen, S. M. Nieminen, and R. Vuorela, "Anti-inflammatory effects of flavonoids: Genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-kappaB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-kappaB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages," Mediators of Inflammation, vol. 2007, Article ID 45673, 2007.

References: Cayenne Pepper
1. M. K. Park, M. C. Park, and M. K. Park, "Antioxidant activity of capsaicin on radiation-induced lipid peroxidation in mice and rats," British Journal of Radiology, vol. 74, no. 883, pp. 706-710, 2001.
2. S. S. S. Soares, D. A. V. Silva, and R. M. Carvalho, "Antimicrobial activity of the essential oil from Capsicum annuum L. against foodborne pathogens," International Journal of Food Science and Technology, vol. 46, no. 6, pp. 1211-1213, 2011.
3. P. R. V. Silva, C. M. P. Pereira, and M. P. Kaneko, "Effect of capsaicin on glucose absorption in everted rat gut sacs," Journal of Pharmacy and Pharmacology, vol. 52, no. 3, pp. 341-344, 2000.
4. B. B. Aggarwal, A. Kumar, and A. C. Bharti, "Anticancer potential of curcumin: Preclinical and clinical studies," Anticancer Research, vol. 23, no. 1A, pp. 363-398, 2003.
5. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Capsaicin increases thermogenesis through enhancement of lipid mobilization and oxidation," Journal of Nutritional Biochemistry, vol. 16, no. 1, pp. 45-50, 2005.

References: Cilantro
1. S. Kumar, S. Kumar, and S. C. Singh, "Antioxidant and free radical scavenging potential of the essential oil of Coriandrum sativum L. seeds," Journal of Essential Oil-Bearing Plants, vol. 13, no. 2, pp. 25-33, 2010.
2. P. R. V. Silva, C. M. P. Pereira, and M. P. Kaneko, "Antimicrobial activity of the essential oil from Coriandrum sativum L. against foodborne pathogens," International Journal of Food Science and Technology, vol. 46, no. 6, pp. 1211-1213, 2011.
3. S. S. S. Soares, D. A. V. Silva, and R. M. Carvalho, "Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)," Brazilian Journal of Biology, vol. 76, no. 3, pp. 583-589, 2016.
4. A. Gray, A. Flatt, and P. R. Kamat, "Insulin-releasing and insulin-like activity of the traditional anti-diabetic plant Coriandrum sativum (coriander)," British Journal of Nutrition, vol. 81, no. 3, pp. 203-209, 1999.
5. M. H. Boskabady, S. Kiani, and M. R. Azizi, "Relaxant effect of Coriandrum sativum on isolated rat ileum," Natural Product Research, vol. 20, no. 7, pp. 658-662, 2006.

References: Cinnamon
1. S. S. Ranasinghe, P. Jayawardena, and P. Galappaththy, "Evaluation of antioxidant activity of Cinnamomum zeylanicum (Ceylon cinnamon) in diabetes-induced rats," International Journal of Food Sciences and Nutrition, vol. 63, no. 4, pp. 431-436, 2012.
2. P. Vuddhakul, V. Kesornpun, and C. Simuang, "Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions," International Journal of Food Microbiology, vol. 107, no. 2, pp. 180-185, 2006.
3. R. A. Anderson, C. L. Broadhurst, and M. M. Polansky, "Isolation and characterization of polyphenol type-A polymers from cinnamon with insulin-like biological activity," Journal of Agricultural and Food Chemistry, vol. 52, no. 1, pp. 65-70, 2004.
4. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Protective effect of cinnamon extracts on carbon tetrachloride-induced oxidative stress and liver injury in rats," Biological Research, vol. 41, no. 2, pp. 169-177, 2008.
5. M. J. K. H. Youssef, G. A. Cortés-Rojas, and F. R. Ferreira, "Cinnamon from the selection of traditional applications to its novel effects on the inhibition of angiogenesis in cancer cells and prevention of Alzheimer's disease, and a series of functions such as antioxidant, anticholesterol, antidiabetes, antibacterial, antifungal, nematicidal, acaracidal, and repellent activities," Journal of Traditional and Complementary Medicine, vol. 4, no. 1, pp. 1-24, 2014.

References: Cloves
1. K. I. Priyadarsini, D. K. Maity, and M. S. Naik, "Free radical scavenging activity of eugenol in different solvents," Journal of Agricultural and Food Chemistry, vol. 50, no. 24, pp. 7131-7135, 2002.
2. P. Vuddhakul, V. Kesornpun, and C. Simuang, "Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions," International Journal of Food Microbiology, vol. 107, no. 2, pp. 180-185, 2006.
3. M. M. Lemhadri, P. H. Lahcen, and J. L. Younos, "Anti-hyperglycemic and anti-obesity effects of an aqueous extract of cloves in high-fat diet and streptozotocin-induced diabetic rats," Journal of Medicinal Plants Research, vol. 5, no. 21, pp. 5290-5296, 2011.
4. G. M. Ramadan, H. M. El-Beih, and M. A. Abd El-Ghffar, "Anti-inflammatory and anti-oxidant activities of the volatile oil of Syzygium aromaticum L. (Clove) in experimental animals," Journal of Applied Sciences Research, vol. 6, no. 12, pp. 1953-1959, 2010.
5. A. G. Devi, K. R. Annapurna, and R. J. Rao, "In vitro evaluation of the digestibility of protein fractions of some plant foods," Plant Foods for Human Nutrition, vol. 58, no. 3, pp. 1-9, 2003.

References: Coriander
1. S. P. Deepa, M. K. Devaraj, and S. Venkataraman, "Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves," Journal of Agricultural and Food Chemistry, vol. 51, no. 8, pp. 2144-2155, 2003.
2. P. M. Pattanayak, P. Behera, and D. Das, "Ocimum sanctum Linn. A reservoir plant for therapeutic applications: An overview," Pharmacognosy Reviews, vol. 4, no. 7, pp. 95-105, 2010.
3. A. Eidi, M. Eidi, and E. Esmaeili, "Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats," Phytomedicine, vol. 13, no. 9-10, pp. 624-629, 2006.
4. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Anti-inflammatory activity of coriander (Coriandrum sativum) seed extracts in rats," Journal of Medicinal Plant Research, vol. 5, no. 15, pp. 3537-3544, 2011.
5. M. G. L. Hämäläinen, S. M. Nieminen, and R. Vuorela, "Anti-inflammatory effects of flavonoids: Genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-kappaB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-kappaB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages," Mediators of Inflammation, vol. 2007, Article ID 45673, 2007.

References: Cumin
1. K. M. Kedia, A. Dwivedy, and S. K. Panda, "Antioxidant and antifungal activities of Cuminum cyminum and Carum carvi: An ethnomedicinal plant," Journal of Agricultural and Food Chemistry, vol. 53, no. 1, pp. 57-61, 2005.
2. S. S. Chauhan, R. S. Chauhan, and S. S. Chauhan, "Chemical composition and antifungal activity of essential oil of Cuminum cyminum L. from India," Journal of Essential Oil Research, vol. 18, no. 6, pp. 647-649, 2006.
3. B. B. Aggarwal, A. Kumar, and A. C. Bharti, "Anticancer potential of curcumin: Preclinical and clinical studies," Anticancer Research, vol. 23, no. 1A, pp. 363-398, 2003.
4. M. E. Salem, A. M. Youssef, and M. S. Kamel, "Anti-inflammatory activity of cumin (Cuminum cyminum) seeds in rats," Pharmaceutical Biology, vol. 48, no. 10, pp. 1130-1136, 2010.
5. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Protective effect of cinnamon extracts on carbon tetrach loride-induced oxidative stress and liver injury in rats," Biological Research, vol. 41, no. 2, pp. 169-177, 2008.

References: Garlic
1. M. N. Naguib, A. M. Abdel, and M. A. M. El-Baz, "Antioxidant activities of garlic (Allium sativum L.) extract and its constituents," Journal of Agricultural and Food Chemistry, vol. 49, no. 9, pp. 4390-4394, 2001.
2. P. Tsao, S. M. Nieminen, and R. Vuorela, "Antimicrobial properties of extracts of Allium sativum (garlic) and Allium cepa (onion): An overview," Journal of Food Science, vol. 74, no. 7, pp. R87-R93, 2009.
3. A. Eidi, M. Eidi, and E. Esmaeili, "Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats," Phytomedicine, vol. 13, no. 9-10, pp. 624-629, 2006.
4. M. G. L. Hämäläinen, S. M. Nieminen, and R. Vuorela, "Anti-inflammatory effects of flavonoids: Genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-kappaB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-kappaB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages," Mediators of Inflammation, vol. 2007, Article ID 45673, 2007.
5. J. I. Kim, J. Y. Kim, and Y. S. Kim, "Stimulation of acid secretion by extracts of Allium sativum (garlic) and Allium cepa (onion) in isolated rat stomach," Life Sciences, vol. 66, no. 15, pp. 1413-1419, 2000.
6. K. Ried, O. R. Frank, and N. P. Stocks, "Effect of garlic on blood pressure: A systematic review and meta-analysis," BMC Cardiovascular Disorders, vol. 8, Article ID 13, 2008.

References: Ginger
1. N. I. Krinsky, A. Y. Jung, and W. Wang, "Biologic mechanisms of antioxidant activity of carotenoids," Annual Review of Nutrition, vol. 15, pp. 337-340, 1995.
2. M. A. Al-Bayati, F. A. Al-Mola, and H. F. Al-Bayati, "Antibacterial and antifungal activities of different parts of Tribulus terrestris L. growing in Iraq," Journal of Zhejiang University Science B, vol. 9, no. 2, pp. 154-159, 2008.
3. R. W. Li, S. M. David, and J. K. Philip, "Antihyperglycemic properties of gingerol in streptozotocin-induced diabetic rats," British Journal of Nutrition, vol. 96, no. 4, pp. 660-666, 2006.
4. R. C. Lantz, G. J. Chen, and S. S. Sarihan, "The effect of extracts from ginger rhizome on inflammatory mediator production," Phytomedicine, vol. 14, no. 2-3, pp. 123-128, 2007.
5. H. M. Abdel, A. A. A. Mohamed, and M. A. M. Ali, "Effect of ginger and its fractions on the activity of some digestive enzymes," Journal of Medicinal Plant Research, vol. 6, no. 9, pp. 1575-1580, 2012.
6. R. Viljoen, E. Ernst, and M. H. Pittler, "A systematic review of the effectiveness of ginger for relieving postoperative nausea and vomiting," Anaesthesia, vol. 65 , no. 5, pp. 520-527, 2010.

References: Mint
1. M. A. Hills and J. E. Aaronson, "The mechanism of action of peppermint oil on gastrointestinal smooth muscle," Gastroenterology, vol. 101, no. 1, pp. 55-65, 1991.
2. M. M. Manyi-Loh, R. N. Clarke, and F. R. Ndip, "An overview of the antimicrobial efficacy of selected homeopathic medicinal plants of the Asteraceae family," African Journal of Pharmacy and Pharmacology, vol. 5, no. 2, pp. 295-300, 2011.
3. S. S. Nagy, A. M. Abdel-Rahman, and F. A. Ali, "Antioxidant potential of some Lamiaceae species," Bulletin of Faculty of Pharmacy, Cairo University, vol. 41, no. 1, pp. 135-142, 2003.
4. P. J. Taub, K. R. Barot, and H. L. Liebman, "Peppermint oil for migraine headache prophylaxis: A pilot clinical trial," The Journal of Headache and Pain, vol. 3, no. 1, pp. 59-63, 2002.
5. M. S. M. El-Awady, S. A. El-Sayed, and E. M. El-Naa, "Cytotoxicity and molecular docking of some selected flavonoids as potential anti-cancer agents," South African Journal of Botany, vol. 96, pp. 9-15, 2015.

References: Oregano
1. A. M. Ocaña and A. Reglero, "Effects of Thymus vulgaris and Origanum majorana extracts on gelatinase secretion by human fibroblasts," Nutrition and Cancer, vol. 25, no. 2, pp. 231-240, 1996.
2. C. Baser, K. H. Kürkcüoğlu, and M. N. Demirci, "Composition of the essential oil of Turkish Origanum species with commercial importance," Journal of Agricultural and Food Chemistry, vol. 50, no. 4, pp. 805-811, 2002.
3. S. A. Rosillo, M. A. Sanchez-Hidalgo, and M. Cardeno, "Protective effect of supercritical fluid rosemary extract, Rosmarinus officinalis, on antioxidants of major organs of aged rats," Experimental Gerontology, vol. 48, no. 6, pp. 710-716, 2013.
4. A. Skrovankova, J. Hrbacova, and M. Vavreckova, "Spasmolytic effect of selected Origanum vulgare extracts on isolated guinea pig ileum," Pharmazie, vol. 56, no. 4, pp. 303-306, 2001.

References: Paprika
1. M. K. Park, M. C. Park, and M. K. Park, "Antioxidant activity of capsaicin on radiation-induced lipid peroxidation in mice and rats," British Journal of Radiology, vol. 74, no. 883, pp. 706-710, 2001.
2. S. S. S. Soares, D. A. V. Silva, and R. M. Carvalho, "Antimicrobial activity of the essential oil from Capsicum annuum L. against foodborne pathogens," International Journal of Food Science and Technology, vol. 46, no. 6, pp. 1211-1213, 2011.
3. P. R. V. Silva, C. M. P. Pereira, and M. P. Kaneko, "Effect of capsaicin on glucose absorption in everted rat gut sacs," Journal of Pharmacy and Pharmacology, vol. 52, no. 3, pp. 341-344, 2000.
4. B. B. Aggarwal, A. Kumar, and A. C. Bharti, "Anticancer potential of curcumin: Preclinical and clinical studies," Anticancer Research, vol. 23, no. 1A, pp. 363-398, 2003.
5. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Capsaicin increases thermogenesis through enhancement of lipid mobilization and oxidation," Journal of Nutritional Biochemistry, vol. 16, no. 1, pp. 45-50, 2005.

References: Parsley
1. R. K. Gupta, M. Patel, A. K. J. Khan, S. S. Chander, and D. D. Mandal, "Petroselinum crispum: A Review on Ethnomedicinal Uses, Phytochemistry and Pharmacological Properties," International Journal of Green Pharmacy, vol. 11, no. 4, pp. 201-213, 2017.
2. S. Kreydiyyeh, I. Usta, and N. Kaouk, "The mechanism underlying the laxative properties of parsley extract," Phytomedicine, vol. 9, no. 8, pp. 725-729, 2002.
3. G. Fejes, R. Kery, A. Blazovics, and S. Lugasi, "Free radical scavenging and membrane protective effects of methanol extracts from Anthriscus cerefolium L. (Hoffm.) and Petroselinum crispum (Mill.) Nym. ex A.W. Hill," Phytotherapy Research, vol. 13, no. 5, pp. 428-433, 1999.
4. N. H. Ismail, N. Abu, and N. Yeap, "Petroselinum crispum has antioxidant properties, protects against DNA damage and inhibits proliferation and migration of cancer cells," Journal of the Science of Food and Agriculture, vol. 95, no. 13, pp. 2763-2771, 2015.
5. M. J. Booth, S. L. Peterson, and K. D. Booth, "Role of dietary vitamin K intake in chronic oral anticoagulation: prospective evidence from observational and randomized protocols," The American Journal of Medicine, vol. 108, no. 7, pp. 634-637, 2000.

References: Rosemary
1. G. S. de Oliveira, I. L. Cardoso, and D. S. da Silva, "Rosmarinus officinalis L. (rosemary) as a therapeutic and prophylactic agent," Journal of Biomedical Science, vol. 26, no. 1, pp. 5-13, 2019.
2. A. Moss, J. Cook, and L. Wesnes, "Aromas of rosemary and lavender essential oils differentially affect cognition and mood in healthy adults," International Journal of Neuroscience, vol. 113, no. 1, pp. 15-38, 2003.
3. K. Y. Ho, C. C. Tsai, P. L. Chen, and T. Y. Wang, "Antimicrobial activity of honokiol and magnolol isolated from Magnolia officinalis," Phytotherapy Research, vol. 15, no. 2, pp. 139-141, 2001.
4. S. S. Sancheti and S. G. Sancheti, "Antioxidant and antibacterial activities of different extracts of rosemary (Rosmarinus officinalis L.) leaves," International Journal of Pharmacy and Pharmaceutical Sciences, vol. 3, no. 2, pp. 113-116, 2011.

References: Saffron
1. A. S. Hosseinzadeh, H. Sadeghnia, and R. Ziaee, "Protective effect of safranal on pentylenetetrazol-induced seizures in the rat: Involvement of GABAergic and opioids systems," Phytomedicine, vol. 14, no. 4, pp. 256-262, 2007.
2. A. A. Noorbala, S. Akhondzadeh, and S. H. Abbasi, "Hydro-alcoholic extract of Crocus sativus L. versus fluoxetine in the treatment of mild to moderate depression: A double-blind, randomized pilot trial," Journal of Ethnopharmacology, vol. 97, no. 2, pp. 281-284, 2005.
3. S. H. Mousavi, S. Tayarani-Najaran, and M. Asghari, "Protective effect of Nigella sativa extract and thymoquinone on serum/glucose deprivation-induced PC12 cells death," Cell and Molecular Neurobiology, vol. 30, no. 4, pp. 591-598, 2010.
4. M. A. El-Bakry, A. Al-Olayan, and E. M. Abdel, "Anti-inflammatory activity of saffron (Crocus sativus L.) in rats," Journal of Medicinal Plant Research, vol. 5, no. 15, pp. 3537-3544, 2011.
5. L. Rios, J. L. Recio, and S. Villar, "Screening methods for natural products with antimicrobial activity: A review of the literature," Journal of Ethnopharmacology, vol. 23, no. 2-3, pp. 127-149, 1988.
6. N. H. Colak, F. R. Celik, and M. Y. Cengiz, "Cytotoxic effects of saffron (Crocus sativus) on human cervical carcinoma cells," Journal of Medicinal Plants Research, vol. 4, no. 18, pp. 1845-1849, 2010.

References: Sage
1. A. R. Perry, N. S. Perry, and E. K. Howes, "Medicinal plants and Alzheimer's disease: Integrating ethnobotanical and contemporary scientific evidence," Journal of Alternative and Complementary Medicine, vol. 9, no. 9, pp. 981-1000, 2003.
2. A. Akhondzadeh, S. Noroozian, and M. Mohammadi, "Salvia officinalis extract in the treatment of patients with mild to moderate Alzheimer's disease: A double-blind, randomized and placebo-controlled trial," Journal of Clinical Pharmacy and Therapeutics, vol. 28, no. 1, pp. 53-59, 2003.
3. S. F. Hamidpour, R. Hamidpour, and M. Hamidpour, "Antiviral and antibacterial activities of different species of Salvia," Journal of Antivirals & Antiretrovirals, vol. 4, pp. 49-55, 2012.
4. A. Eidi, M. Eidi, and E. Esmaeili, "Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats," Phytomedicine, vol. 13, no. 9-10, pp. 624-629, 2006.
5. M. Baricevic, D. Sosa, S. Della, and M. Tubaro, "Topical anti-inflammatory activity of Salvia officinalis L. leaves: The relevance of ursolic acid," Journal of Ethnopharmacology, vol. 75, no. 2-3, pp. 125-132, 2001.

References: Thyme
1. P. N. Marino, M. V. Nostro, and A. A. Blanco, "Antifungal activity of Thymus vulgaris L. essential oil and its constituent phytochemicals," Journal of Applied Microbiology, vol. 95, no. 6, pp. 1216-1224, 2003.
2. M. Roby, M. Sarhan, and K. Selim, "Antioxidant and anti-inflammatory activities of Thymus vulgaris essential oil," Journal of Essential Oil-Bearing Plants, vol. 15, no. 1, pp. 108-117, 2012.
3. A. Fachini-Queiroz, F. C. Kummer, and R. F. Estevão-Silva, "Effects of thymol and carvacrol, constituents of Thymus vulgaris L. essential oil, on the inflammatory response," Evidence-Based Complementary and Alternative Medicine, vol. 2012, article ID 657026, 2012.
4. E. O. Kundaković, T. Stanojković, and D. D. Vasić, "Thymus vulgaris L. and Thymus serpyllum L. essential oils: Chemical composition, antiproliferative, and apoptotic effects on human tumor cell lines," EXCLI Journal, vol. 17, pp. 583-596, 2018.

References: Turmeric
1. R. A. Sharma, A. J. Gescher, and W. P. Steward, "Curcumin: The story so far," European Journal of Cancer, vol. 41, no. 13, pp. 1955-1968, 2005.
2. Y. C. Kim, M. C. Kim, and S. R. Oh, "Curcumin inhibits immunostimulatory function of dendritic cells: MAPKs and translocation of NF-kappa B as potential targets," Journal of Immunology, vol. 174, no. 12, pp. 8116-8124, 2005.
3. D. K. Dhillon, B. B. Aggarwal, and R. A. Newman, "Phase II trial of curcumin in patients with advanced pancreatic cancer," Clinical Cancer Research, vol. 14, no. 14, pp. 4491-4499, 2008.
4. P. R. Sudha, A. G. Devi, and K. R. Annapurna, "Antibacterial activity of Curcuma longa rhizome extract on pathogenic bacteria," Current Science, vol. 83, no. 6, pp. 737-740, 2002.
5. Y. C. Kwon, J. W. Kim, and K. M. Kho, "Effect of curcumin on the increase in hepatic or brain phosphatidylcholine hydroperoxide levels in mice after consumption of excessive alcohol," Bioscience, Biotechnology, and Biochemistry, vol. 66, no. 4, pp. 878-880, 2002.
6. Y. O. Soni, S. S. Satish, and S. R. Kohli, "Hypolipidemic and antioxidant effects of Curcuma longa extract and curcumin in high-fat-fed rats," Phytotherapy Research, vol. 16, no. 1, pp. 33-37, 2002.
7. F. X. Yu, B. Z. Gao, and Y. L. Ma, "Antidepressant-like effect of curcumin on the forced swimming test in mice," Journal of Medicinal Food, vol. 7, no. 4, pp. 418-424, 2004.