Pharmacological Properties of Cumin, Coriander and Fennel

Abstract

The species and condiments used in Indian cuisine are not only used as flavouring agents, but they
possess immense health benefits. Thus, combination and balancing of spices improves palatability by
taking out appropriate flavours as well as impart diverse nutrients and contribute towards the overall
wellbeing. The present article reviews the pharmacological properties of three commonly used spices
in Indian cuisine namely cumin, coriander and fennel, the phytochemicals of which have been
explored for protective properties.