Ayurveda defines “Swasthya” or “Arogya” (Health) as the state of equilibrium of all the constituents of the body, while “Aswastha” is the state of an inbalance or loss of harmony. “Swastha” is also defined as the state of equilibrium of Dosha, of Agni, of Dhatu; of the act of exertion and a quite and clear functioning of the sense organs and the mind. Healthy food, if taken regularly, is useful in promoting good physical and mental health. In the food recipies, Ayurveda as well as Indian traditions recommend the use of various spices/condiments while cooking or as additives. As per Ayurvedic classics spices have been attributed with properties sign taste enhancers, food relishers, sialogogues, digestion, promoters satiety produces, appetizers, carminatives, anti-spasmodics, antidiarrhoeals, etc. Spices also possess complementary therapeutic values like anti-diabetic, anti-arthritic, anti-obesity, anti-tussive anti-inflammatory, etc. The therapeutic significance of spices in daily dietary regimen is certainly going to open up newer avenues for interested researchers. Data from an Ayurvedic perspective is discussed in this chapter.