In the culinary sector, herbs and spices are frequently used to provide flavor
and aroma. Herbal spices are recognized for their nutritional, antioxidant, antibacterial,
and therapeutic activities, in addition to their ability to enhance flavor. Certain herbs
are also utilized as spices in numerous food recipes because of their attractive leaves.
The undervalued spice crops are rich in benefits. Because of their easier growth and
hardening in the wild, they can yield a harvest even under unfavorable soil and climate
conditions. A large number of them have richer supplies of minerals, vitamins, and
other nutrients. Undervalued spices have nutritional importance as well as medical
significance; in Ayurvedic medicine, they are valued for their medicinal qualities.
Hence, the present book chapter deals with phytochemistry and the utilization of
underutilized spices as therapeutic food.
Keywords: Ayurveda, Bioactives, Flavor, Phytochemicals, Therapeutics, Undervalued spices.
