http://www.economics.utoronto.ca/wwwfiles/archives/munro5/SPICES1.htm
| SPICE | PROPERTIES |
| PEPPER | The most widely used spice, then and now, but not for any significant medical values |
| GINGER | Next most widely used spice: a digestive, carminative (to counteract flatulence), stimulant; to counteract anaemia and liver complaints; to ward off colds. |
| CINNAMON | Third most important spice: also as a stimulant, carminative, astringent; some reputed qualities as a food preservative. |
| CLOVES | Digestive, stimulant, local anaesthetic (e.g., toothaches) |
| CARDAMOM | Digestive; to counteract halitosis (bad breath), headaches, fevers, colds |
| CUMIN | Digestive |
| ANISE | Digestive |
| NUTMEG & MACE | Digestive, carminative, stimulant; cure for colic |
| SAFFRON | The world's most expensive herb or spice, then and now. A stimulant; cure for headaches, heart palpitations, fainting fits, dropsy, gastric ulcers |
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