Spices have been in use for centuries both for culinary and medicinal purposes. Not only do spices enhance the flavour, colour, and aroma of food/beverages but they also act as a form of protection from most chronic and acute diseases known to mankind. More people around the world are now taking into consideration the use of herbs and spices for medicinal and therapeutic use. Specially to combat certain chronic conditions which give spices the edge over other types of foods. Furthermore, research has been conducted and concluded that spices and herbs have antitumorigenic, anticarcinogenic, antioxidant, anti-inflammatory, and glucose- and cholesterol-lowering functions that alter someone’s mood. This is a fact that not a lot of people know about! Another interesting find that has been found in the many types of research conducted with spices and herbs is that they have a diverse range of health properties through their bioactive constituents, including sulphur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, especially flavonoids and polyphenols.