Although spices and herbs have been used since antiquity, they now have a new and significant function in the preparation of food today. They not only provide our cuisine distinctive flavours, but also colour and diversity. Certain herbs and spices may replace or decrease salt and sugar in cuisine whether used alone or in blends. Without adding more fat, sugar, or salt, herbs and spices are a fantastic way to add flavour, colour, and scent to food. They provide a variety of additional health advantages as well as offering strong antioxidants! Herbs are leaves that may be used fresh or dried, such as parsley, sage, rosemary, basil, thyme, and dill.