Spices and aromatic plants are products of plant origin used in food. They
are used for the preparation of remedies, for seasoning dishes or for
preserving food. This review takes stock of the diversity of spices and
aromatic herbs, the chemical composition, the different properties and forms of
use of six spices and aromatic herbs commonly used in Benin and around the
world. These are Zingiber officinalis (ginger), Curcuma longa (curcuma), Syzygium aromaticum (clove) and three aromatic herbs Petroselinum crispum (parsley), Rosmarinus officinalis (rosemary),
and Laurus nobilis (laurel). The methodology used is that of documentary
research oriented towards the consultation
of previous scientific documents that have highlighted the different
pharmacological activities of the different species of spices and
aromatic plants targeted. It is important to note that more than twenty plant
species are used as spices and aromatic plants in Benin and around the world. Chemically,
these different spices and aromatic herbs contain certain secondary metabolites
such as flavonoids, tannins, coumarins, alkaloids, steroids, terpenes,
saponins, and polyphenols. This diversity of secondary metabolites alone or in
a possible synergy may be responsible for many beneficial properties attributed
to spices and aromatic herbs.
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