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VOL. 11, ISSUE 4 (2026)
Bioactive compounds, pharmacological profile and cultural heritage of ten principal Indian spices
Authors
Swapanil Yadav
Abstract
India is a leading producer and exporter of
many spice crops with significant cultural, economic, agricultural, and
medicinal importance. This paper examines ten popular Indian spices: black
pepper (Piper nigrum), cumin (Cuminum cyminum), turmeric (Curcuma
longa), coriander (Coriandrum sativum), clove (Syzygium
aromaticum), fenugreek (Trigonella foenum-graecum), cinnamon
(Cinnamomum verum), green cardamom (Elettaria cardamomum), thyme
(Trachyspermum ammi) and fennel (Foeniculum vulgare). These crops
are primarily grown in India's major geographic regions, including Gujarat,
Rajasthan, Kerala, Karnataka, Tamil Nadu, and Maharashtra. A wide range of
bioactive secondary metabolites, such as essential volatile oils, monoterpenes,
sesquiterpenes, phenylpropanoids, alkaloids, flavonoids, and phenolic acids,
are revealed by phytochemical analyses. Their unique sensory qualities and wide
therapeutic potential are supported by important active substances as piperine,
cuminaldehyde, curcumin, linalool, eugenol, cinnamaldehyde, eucalyptol, and
thymol. These spices have potent antioxidant, anti-inflammatory, antibacterial,
antidiabetic, gastroprotective, cardioprotective, and neuroprotective
qualities, according to pharmacological analyses. These plants' profound
ethnobotanical roots in South Asian cooking customs, Ayurvedic medicine,
maternity care, agricultural biopesticides, and sacred ceremonies confirm their
ongoing importance in world industry and health.
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Pages:92-97
How to cite this article:
Swapanil Yadav "Bioactive compounds, pharmacological profile and cultural heritage of ten principal Indian spices". International Journal of Food Science and Nutrition, Vol 11, Issue 4, 2026, Pages 92-97
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