Preserving culinary heritage and promoting sustainability: an overview of botanical nutrition regarding herbs and spices used on the territory of today’s Cameroon

Herbs and spices are not merely condiments; they are the essence of our cultural heritage, infusing our cuisine with flavors that do more than tantalize the palate, they offer a spectrum of health benefits. This study meticulously reviews 59 botanicals, 44 spices and 15 herbs, cherished in Cameroon, presenting a treasure trove of ethnobotanical and ethnonutritional wisdom. Fruits emerge as the most favored part of plants used in spices. Herbs often hail from Asia and Europe, and spices from the lush tropics and subtropics of Africa. This review casts a spotlight on the critical role these plants play in culinary artistry and health promotion, thanks to their rich array of bioactive compounds. It navigates through the complexities of sustainable management and conservation, advocating for the longevity of these botanicals for the enrichment of future generations. The paper calls for rigorous scientific research to substantiate the health claims associated with these natural wonders and promotes sustainable harvesting and market expansion. It underscores the necessity of educating the public about the value of these plants. In conclusion, the paper urges continued research into the scientific validation of health benefits, the adoption of sustainable practices, the exploration of value-added products, market development strategies, and heightened public awareness. This research aims to lay a robust foundation for future endeavors, aspiring to holistically manage health and well-being through the sustainable harnessing of these invaluable natural resources.