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VOL. 2, ISSUE 3 (2026)
Indian spices and condiments: Traditional knowledge, phytochemistry, food applications, therapeutic potential and emerging industrial perspectives
Authors
Dhale D A
Abstract
Spices and condiments are integral to Indian food culture, traditional
healthcare, food preservation, commerce, and biodiversity-based livelihoods.
India is a major producer, consumer, processor and exporter of spices, with
commercially important crops including turmeric (Curcuma longa), black
pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria
cardamomum), cinnamon (Cinnamomum spp.), clove (Syzygium
aromaticum), cumin (Cuminum cyminum), coriander (Coriandrum
sativum), fenugreek (Trigonella foenum-graecum), chilli (Capsicum
annuum), garlic (Allium sativum) and mustard (Brassica spp.). The
culinary and biological properties of these plants are associated with diverse
phytochemicals, including polyphenols, flavonoids, terpenoids, alkaloids,
curcuminoids, organosulfur compounds, essential oils and oleoresins. This
narrative review integrates historical and traditional knowledge with
contemporary information on phytochemistry, functional food properties,
preservation, pharmacological potential, nutraceutical applications and
industrial utilization of Indian spices. Particular emphasis is given to
antioxidant and antimicrobial functions, bioavailability enhancement, green
extraction, nanoencapsulation, active packaging and emerging delivery systems.
The review also considers food-safety hazards, adulteration, contamination,
phytochemical variability, regulatory requirements and the need for stronger
clinical validation. Available evidence indicates substantial potential for
spice-derived ingredients in functional foods, nutraceuticals, pharmaceuticals,
cosmetics and sustainable food technologies; however, many therapeutic claims
require confirmation through standardized preparations and well-designed human
studies. Future research should integrate traditional knowledge with
metabolomics, genomics, food biotechnology, climate-resilient cultivation,
quality-control systems and evidence-based clinical research. Indian spices
therefore represent multifunctional biological resources with important
nutritional, cultural, economic and technological value.
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Pages:30-40
How to cite this article:
Dhale D A "Indian spices and condiments: Traditional knowledge, phytochemistry, food applications, therapeutic potential and emerging industrial perspectives". World Journal of Applied Research, Vol 2, Issue 3, 2026, Pages 30-40
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