The utilization of herbs and spices dates back thousands of years. They are mainly used as preservatives, flavour enhancers, colourants, fragrances, and therapeutic substances. Currently, a multitude of medications are derived from these botanicals and seasonings. This review will focus on the direct use of herbs and spices to treat and cure ailments. The health benefits of herbs and spices are attributed to their active chemicals, including antioxidants, anti-inflammatory agents, antibacterials, and others. Thus, incorporating herbs and spices into food products offers substantial advantages in terms of functionality and provides medicinal and nutritional benefits. This review aims to provide a concise overview of the characteristics of herbs and spices during the past decade. It will cover their medicinal, antioxidant, antimicrobial, and sensory capabilities and their uses in dairy products. Herbs and spices are a superior alternative to synthetic preservatives in fortifying foods, as they enhance the products' visual appeal and desirability while extending their shelf life. Further research is required to optimize the extraction of active chemicals, explore the synergistic effects of different herbs and spices, conduct more clinical trials, and enhance formulation development for functional foods and natural preservatives. • Herbs and spices enhance flavour, treatment, and preservation. • Flavoring meals with herbs and spices has health, nutritional, and functional benefits. • Herbs and spices are used in many modern drugs, demonstrating their therapeutic abilities. • Antioxidants and anti-inflammatories in these botanicals provide health advantages. • Natural preservatives improve food attractiveness and shelf life.
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Al‐Habsi et al. (2025) studied this question.
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