10 Top Healthy Herbs and Spices for Cooking Use

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Ancient people regularly used herbs and spices for medicine, cosmetics, and even food in their daily lives. And after thousands of years, science is now proving that they were right about the health benefits of these herbal plants. Now, these herbal plants or their seeds are used in cooking food that boosts the taste as well as good for health.

Healthy Herbs and Spices for Cooking Use

Here we will share the top 10 healthy herbs and spices for cooking.


Sage is a unique combination of herbs, vitamins, and minerals that have been shown to improve memory, thinking skills, energy levels, and overall quality of life. Sage promotes clarity of thoughts and memory. And it can help reduce mental fatigue and restore energy during the day.


With a robust, spicy-sweet aroma, peppermint leaves are a wonderful addition to teas, smoothies, and lotions. When applied directly onto the skin, peppermint is refreshing, energizing, and cooling. It is believed to help with nausea, bloating, and IBS. The menthol component is believed to be the active agent. Several studies now document that can improve pain management in irritable bowel syndrome, or IBS.


Curcuminoids, more commonly known as turmeric and curcumin, are phytochemicals found in the large rhizome of the ginger-like plant Helicteres isora. Historically, Indians used curcumin medicinally for its anti-inflammatory properties and treat wounds, cuts, burns, insect bites, oral ailments, gum disease, diarrhea, tuberculosis, and liver ailments.


Cinnamon Spice is an herbal supplement that uses all-natural ingredients to support healthy cholesterol levels. Cinnamon has been used for centuries to manage and improve digestion and other body systems such as the cardiovascular system, muscles, and gastrointestinal system.


A staple ingredient in Asian dishes, ginger has a rich history of use in Oriental and Ayurvedic medicine. It is a popular spice used in several forms of alternative medicine, including herbalism, as a folk remedy for numerous conditions and diseases. These include nausea, morning sickness, motion sickness, or morning ache.


Fenugreek is a popular spice in many cuisines, but it can also make an excellent tea. In Ayurveda, fenugreek is often used in combination with other herbs for medicinal purposes, particularly to enhance libido and masculinity. The main bioactive ingredients are gluconasturtiin, diosgenin, tigogenin, and neotigogenin.


Garlic is a prized culinary herb for thousands of years. Allicin is mainly responsible for garlic’s medicinal value and its distinctive odor. The tomato-shaped bulb, whose flavor is a combination of onion and pepper, is the most widely used culinary herb globally. Its distinct odor comes from allicin, which is mainly responsible for garlic’s medicinal value. In addition, its distinctive odor and flavor are the result of the volatile compound allicin.


Since ancient times, the oil extracted from rosemary has been used to flavor various foods, from meats to vegetables. It is believed that ancient Greeks and Romans utilized rosemary to flavor their poultry recipes and applied rosemary decoctions (infusions) topically to relieve aches and pains.

Holy basil

Holy basil may be challenging to find, but once you experience the flavor, you’ll wonder why! It holds a place in the top ten herbs by Ayurvedic doctors in India. Holy Basil has a strong scent and taste: anise-like and clove-like, at the same time. This member of the mint family has a strong smell and taste: anise-like and clove-like at the same time.

Cayenne Pepper

Cayenne pepper is used to increase metabolism, improve circulation and raise body temperature. This may help the body burn fat faster. Some research shows that capsaicin, the active ingredient in cayenne pepper, also can help boost energy expenditure. Daily use of Cayenne pepper may help support healthy body weight and help to reduce caloric intake.

These are the main spices and herbs that we use for cooking the food. Feel free to share your comment below on the benefits of herbs and spices.

Nancy Garcia Author

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