Therapeutic potential of culinary spices: applications, efficacy, and optimal dosage - A review

Authors

  • Prachi Ghodeswar Pg Scholar
  • Sumeeta S. Jain

Keywords:

Nutraceuticals, Spices, Adverse effects, pharmacological properties

Abstract

Spices have long been used in the kitchen and have therapeutic properties. Ayurveda prescribes specific instructions for administering any medicine, such as an examination of Prakriti (individual constitution), Agni (digestive capacity), Dosha (individual humors)[1] ,and so on, as well as the cautious usage of certain medicines to guarantee optimal and safe use. In today's society, spices are used to stimulate the immune system, yet using spices as medicine inadvertently may have an unwanted effect on the body. This review attempts to objectively analyse the probable detrimental effects of medicinal plants used as spices and interpret the concern of Ayurveda in order to use these spices more effectively. According to the Spices Board of India, there are 52 spices classified, and 31 medicinal plants have been discovered for use as spices in Indian cuisine and home medicines beginning with 06 Nighantu.[14]Collected data was checked for reported adversities on several search engines, yielding 20 plants with indications of potential adverse effects. Furthermore, essential Ayurvedic principles were presented to help people use these spices more effectively, get the most out of them, and minimize any potential negative effects. This emphasizes the significance of using spices with caution and getting the opinion of an Ayurvedic physician before consuming them as medicine.

Additional Files

Published

2024-05-10

How to Cite

Ghodeswar, P., & Sumeeta S. Jain. (2024). Therapeutic potential of culinary spices: applications, efficacy, and optimal dosage - A review. Journal of Ayurveda and Holistic Medicine (JAHM), 12(4). Retrieved from https://jahm.co.in/index.php/jahm/article/view/1334