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Herbs have multifarious role such as food flavorings, preservative and as medicinal ingredient. Various herbs are documented for their therapeutic properties viz., anti-oxidative, antihypertensive, anti-inflammatory, anti-diabetic, antimicrobial, etc. Some of the important herbs dealt in this review include Ashwagandha, Arjuna, Turmeric, Sage, Cinnamon, Cumin, Garlic, Fenugreek, Peppermint, Basil and Aloe vera. The examples of some spice and herbs containing antioxidants include basil, cinnamon, clove, dill, ginger, mint, oregano, rosemary, saffron, sage, thyme, etc., while herbs showing hypertensive properties include garlic, celery, tea, ajwain, ginger, lavender, basil, radish, sesame, etc. Terminalia Arjuna based sito sterol is considered as one of the best heart tonic for healthy cardiovascular system. Few herbs can help in extending the shelf life of dairy products (especially fermented dairy products) especially through their suppressing effect on fungi and bacteria. Hence, judicious use of herb application in dairy products may result in raising their nutritional and medicinal values and enable development of value-added dairy products. Fortification of herbs in dairy products could help in providing value-added, functional dairy foods at the same time boost the sale of important herbs.

Key words: Herbs, Functional food, Neutraceuticals, Fortification, Dairy foods.