The article highlights the benefits of garlic beyond its flavoring role, including vitamin C enhancement and anti-inflammatory properties. It also discusses the therapeutic potential of various spices and their use in cosmetics. Despite these health advantages, the consumption of ultra-processed spices with high salt and fat content is prevalent. The article also touches on the challenges and advancements in the spice production sector, such as the need for data on production and consumption, the shift towards soil control using biological products instead of chemical pesticides, and the adoption of precision agriculture techniques for more sustainable and efficient cultivation.