Vol. 8, Issue 6, Part I (2025)
Abstract
Seed spices, including cumin, fennel, coriander, fenugreek, poppy seeds and others play a significant role in human nutrition and traditional medicine. Rich in essential oils, flavonoids, antioxidants, and various bioactive compounds, these seeds not only enhance the flavor and aroma of food but also offer notable health benefits. Nutritionally, they are sources of dietary fiber, vitamins (notably B-complex and C), and minerals such as iron, calcium, and magnesium. Medicinally, seed spices exhibit a wide range of therapeutic properties including antimicrobial, anti-inflammatory, carminative, antidiabetic, and lipid-lowering effects. For instance, cumin and coriander aid digestion, fenugreek helps regulate blood sugar, and fennel has estrogenic properties beneficial for women’s health. Scientific studies increasingly validate the traditional uses of these spices in Ayurveda, Unani, and other systems of medicine. As interest grows in functional foods and nutraceuticals, seed spices hold significant potential in promoting health and preventing chronic diseases. This review underscores their dual role as both culinary agents and natural therapeutics, warranting further research and integration into modern dietary strategies.
