## 1 Introduction  
Since antiquity, spices have been used worldwide for a variety of purposes. From natural flavoring and preservative agents in beverages, pharmaceuticals, and foods, to ingredients in cosme and perfumes, to their use as preventive agents with potential benefits in human health [1, 2, 3]. Its composition includes the presence of natural phytochemicals such as polyphenols, volatile organic metabolites (VOMs), vitamins and sulfur-containing compounds, among others. These natural phytochemicals, together with the complementary actions they can exert on human health and their bioactive potential (antioxidant, antimicrobial, antiviral, anti-inflammatory, antidiabetic, anti-obesity, anti-pyretic, antihypertensive, and antidepressant effects, cytochrome and other enzyme inducers, reducing induction and advancement of cancer cell development, and cardio and neuroprotective effects), helps to explain the effects of spices and other rich foods in bioactive constituents on the human metabolism [4; 5]. For example, capsaicin has been shown to reduce reactive oxygen species (ROS) and thereby inflammation. Oleoresin from rosemary exerts potent antioxidant properties, retards the development of an off-flavor, and inhibits oxidative rancidity in some products [1; 2; 3; 4; 5]. In addition, some constituents of spices, herbs, and plant-origin foods, including lycopene, curcumin, carvone, and limonene, are associated with a reduced risk of cancer [3; 4; 5]. This outstanding potential has boosted the increasing interest among the scientific community in spices and other plant-based foods with a high content of bioactive compounds. Moreover, the increasing demand for flavors from natural sources gives spices enormous potential in this context. Saffron (_Crocus sativus_ L.), cinnamon (_Cinnamomum verum_), cumin (_Cuminum cyninum_ L.), black pepper (_Piper nigrum_ L.), sweet paprika (_Capsicum annuum_ L.), and curry belong to the group of spices most consumed all over the world. Saffron, the dried red stigma of flowers of _Crocus sativus_ L., is mainly produced by Iran, followed by India, Afghanistan, Morocco, and Euro-Mediterranean countries including Greece, Spain, and Italy [6]. It is a highly valued spice not only for its unique aroma, taste, and color, but also because the harvesting and separation of the stigmas are done manually, being tedious and labor-intensive work. Although mainly valued as an additive for its property of flavoring, coloring, and tasting food, saffron has been used traditionally in alternative systems of medicine for various diseases due to its pharmacological properties, such as antioxidant, antidepressant and anticarcinogenic [6]. It is even able to act as an anti-inflammatory and antiviral agent in the prevention of severe symptoms of COVID-19 [7]. Crocin, picrocroccin and safranal are the main secondary metabolites of saffron, which are responsible for the color, bitter taste, and odor, respectively [8]. Belonging to the Lauraceae family, _Cinnamom verum_ (cinnamon) is a widely used spice due mainly to its medicinal and culinary applications. It is native to Sri Lanka and southern India and has traditionally been used to treat several diseases and ailments. Cinnamaldehyde is the characteristic compound of cinnamon and is primarily responsible for rendering taste, odor and flavor to foodstuffs [9]. However, compounds such as eugenol, caryophyllene, cinnamy acetate and cinnamic acid are also found in high amounts, being responsible for the numerous pharmacological activities of this spice, including antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic, wound healing, and anti-HIV, among others [4]. Cumin (_Cuminum cyninum_ L.) belongs to the Apiaceae family and is a thin and aromatic annual plant, which is indigenous to southwest Asia and the eastern Mediterranean region (Egypt), with India as the main producer. It is a very versatile spice with numerous attributes.