Everyday Medicine: The power of common spices and herbs

Some of the most consumed herbs and spices were popularized due to their medicinal  properties. Turmeric, for example, was first used in India over 4000 years ago in a system of holistic medicine called Ayurveda. This versatile spice was used to improve digestion, relieve arthritis, to inhibit the growth of harmful microorganisms, etc. It was uncovered in its chemical composition that turmeric contains the compound curcumin, which is known to inhibit signal transduction pathways responsible for tumor growth. It has demonstrated promising efficacy in treating cancer, diabetes, metabolic syndromes and some neurological disorders in a clinical study with a diverse trial group (Kunnumakkara et al., 2023). Even today, it still has the same roles in medicine and food, as a common supplement or in meals as turmeric powder (Kato, 2025). There are hundreds of examples like turmeric of plants which are known not just for their taste, but their health benefits too. This article explores the journey of medicine from these plants in their purest form to the pills we consume daily. 

Figure 1: Display of tumeric

Evolution of therapeutical herbs 

The first known written record of medicinal herbs comes from a Sumerian clay tablet from 2600 BCE. It listed over 250 plants used in different herbal recipes (Norman, 2009). Medicine back then was based on trial and error, and knowledge was mostly passed down by word of mouth. Herbal remedies were also closely tied to religion and spirituality—healers or shamans would often give out plant-based treatments during ceremonies. In the Middle Ages, herbal medicine started becoming more organized. Monasteries in Europe grew herb gardens and began documenting how different plants were used. But even then, a lot of it was still mixed with superstition (Hajar, 2012). Later on, in the 19th century, scientists started isolating the actual compounds in herbs, which helped make stronger and more targeted remedies. This shift eventually led to herbal medicine being used less, but many of those same plants are still part of food today just in new forms, like teas, powders, oils, or supplements. 

Figure 2. A juxtoposition of modern medicine and medicinal herbs.

Modern uses of herbal medicine in food

Although herbal treatments aren’t common, the benefits of adding spices to diets has  been thoroughly studied. A few examples are how cinnamon can lower blood sugar,  turmeric can reduce inflammation, and ginger can help relieve nausea (Johns Hopkins Medicine, 2025). These spices were used thousands of years ago, for these same benefits, and modern studies have shown that these truly improve health. You eat these herbs and spices every day, so with every bite, remember the powerful impact they can have on your health.

References 

1. 5 Spices with Healthy Benefits. (2024, June 20). John Hopkins Medicine. https://www.hopkinsmedicine.org/health/wellness-and-prevention/5-spices-with-healthy-benefits

2. Hajar, R. (2012). The Air of History (Part II) Medicine in the Middle Ages. Heart Views : The Official Journal of the Gulf Heart Association, 13(4), 158–162. https://doi.org/10.4103/1995-705X.105744

3. Kato, J., & University Researchcentre, K. I. (2025). The Evolution of Herbal Medicine: From Traditional Practices to Scientific Validation. Eurasian Experiment Journal of Biological Sciences, 6(11), 10–17.

4. Kunnumakkara, A. B., Hegde, M., Parama, D., Girisa, S., Kumar, A., Daimary, U. D., Garodia, P., Yenisetti, S. C., Oommen, O. V., & Aggarwal, B. B. (2023). Role of Turmeric and Curcumin in Prevention and Treatment of Chronic Diseases: Lessons Learned from Clinical Trials. ACS Pharmacology & Translational Science, 6(4), 447–518. https://doi.org/10.1021/acsptsci.2c00012

5. The Largest Surviving Medical Treatise from Ancient Mesopotamia: History of Information. (n.d.). Jeremy Norman’s History of Information. Retrieved January 31, 2026, from https://www.historyofinformation.com/detail.php?id=2155

Thumbnail image: Courtesy of Sarah Shwager