Spices in Siddha Traditional Medicine

Spices have been playing a vital role in the lifestyle of the people of South India from time immemorial. Herbs and spices have been used as food and to treat various ailments. Plants’ powerful biomolecules play an important role in the maintenance and promotion of human health and wellness. Spices have been in use as coloring agents, flavoring agents, preservatives, and food additives, in addition to their medicinal uses. The active phytochemicals derived from the spices are the basis for potent actions such as antibacterial, antiviral, antioxidant, etc. Spices such as cardamom, ginger, clove, turmeric, fenugreek, mustard, onion, and garlic have a wide variety of biochemical functions, and their additive or synergistic actions are likely to protect the human body from a variety of health problems. Traditionally, spices in the Siddha system of medicine are used as part of the diet that have holistic effects on human health.