Culinary herbs and spices in Nepal: A review of their traditional uses, chemical constituents, and pharmacological activities

Background: Herbs and spices have long been used for both food medicinal purposes in different world civilizations. In Nepal, various herbs are culinary purposes. addition, a range of bioactive compounds present associated with multiple beneficial health properties. This paper aims to illustrate the diverse availability traditional Nepali cuisine their uses along major phytochemicals pharmacological activities.Methods: Information related uses, chemical constituents activities were compiled from published research articles, books, book chapters.Results: study documented 50 application. Numerous reported such as polyphenols, quinines, organosulfur compounds, flavonoids, alkaloids, polypeptides, etc. these possess activities. These primarily studied antimicrobial, anti-inflammatory, antioxidant, antidiabetic, antihyperlipidemic, hepatoprotective, antipyretic activities.Conclusion: The scientific studies highlighted this review suggest that most effects observed on chronic diseases, including cancer, cardiovascular diseases diabetes. antioxidant anti-inflammatory properties can act improve overall system. There nutraceutical potentials may open new opportunities herb spices-based enterprises.Keywords: Spices, herbs, culinary, phytochemicals, medicine, benefits