Spices, the predominant flavoring, coloring and aromatic agents in foods and beverages, are now gaining importance for their diversified uses. The nutritional and nutraceutical properties of spices have far-reaching implications. The components of spices responsible for the quality attributes have been designated as “active principles”. Spices or their active principles could be used as possible ameliorative or preventive agents for many health disorders. Spices could be consumed at higher dietary levels without any adverse effects. Although spices have never been considered to contribute anything to human nutrition, this group of food adjuncts has been used in human diets for centuries as flavor modifiers to make food more palatable. Some spices contain significant levels of vitamins and minerals, which cannot be ignored. A few spices are also rich sources of dietary fiber. However, due to the low levels of spice consumption, their impact on nutrient make-up may not be as dramatic as that of other food ingredients.This book reveals the quality specifications for spices with detailed coverage of processing, chemistry, functional properties and pharmacological applications.