This article provides a comprehensive review of the health benefits of herbs and spices, covering their historical and cultural use, current scientific evidence, and future research directions. The authors, from various institutions in Australia, highlight the traditional and cultural significance of herbs and spices in culinary practices and their potential health benefits. They discuss the evidence for the health benefits of herbs and spices in areas such as cardiovascular disease, cancer, mental health, type 2 diabetes, osteoarthritis, and public health. Key findings include: 1. **Cardiovascular Disease**: Garlic and other spices have been shown to lower cholesterol and blood pressure, with some evidence of anticoagulant effects. However, more research is needed to confirm these benefits. 2. **Cancer**: While there is limited human evidence, some studies suggest that certain herbs and spices may have chemopreventive effects against early stages of cancer. Further clinical trials are needed to confirm these findings. 3. **Mental Health and Cognition**: Some herbal supplements have shown positive effects on psychological and cognitive functions, particularly ginkgo and valerian. However, more research is required to establish their efficacy. 4. **Type 2 Diabetes**: Cinnamon has shown some promise in improving glucose tolerance, but the evidence is not conclusive. Larger, well-controlled studies are needed to determine the chronic effects of these herbs. 5. **Osteoarthritis and Inflammatory Response**: Ginger has shown modest anti-inflammatory effects and may help reduce pain in osteoarthritis patients, but more research is needed to confirm these findings. The article emphasizes the need for further research to validate the health benefits of herbs and spices and to develop evidence-based guidelines for their use in dietary recommendations. It also highlights the importance of considering the cultural and culinary context when evaluating the health benefits of these foods.This article provides a comprehensive review of the health benefits of herbs and spices, covering their historical and cultural use, current scientific evidence, and future research directions. The authors, from various institutions in Australia, highlight the traditional and cultural significance of herbs and spices in culinary practices and their potential health benefits. They discuss the evidence for the health benefits of herbs and spices in areas such as cardiovascular disease, cancer, mental health, type 2 diabetes, osteoarthritis, and public health. Key findings include: 1. **Cardiovascular Disease**: Garlic and other spices have been shown to lower cholesterol and blood pressure, with some evidence of anticoagulant effects. However, more research is needed to confirm these benefits. 2. **Cancer**: While there is limited human evidence, some studies suggest that certain herbs and spices may have chemopreventive effects against early stages of cancer. Further clinical trials are needed to confirm these findings. 3. **Mental Health and Cognition**: Some herbal supplements have shown positive effects on psychological and cognitive functions, particularly ginkgo and valerian. However, more research is required to establish their efficacy. 4. **Type 2 Diabetes**: Cinnamon has shown some promise in improving glucose tolerance, but the evidence is not conclusive. Larger, well-controlled studies are needed to determine the chronic effects of these herbs. 5. **Osteoarthritis and Inflammatory Response**: Ginger has shown modest anti-inflammatory effects and may help reduce pain in osteoarthritis patients, but more research is needed to confirm these findings. The article emphasizes the need for further research to validate the health benefits of herbs and spices and to develop evidence-based guidelines for their use in dietary recommendations. It also highlights the importance of considering the cultural and culinary context when evaluating the health benefits of these foods.