The known utilisation of herbs extends over some 5000 years, starting with the ancient Egyptian, Chinese, and Indian civilisations. Up until reasonably modern times they were expensive items, sometimes the equivalent of precious metals. Herbs were highly regarded in the Greek and Roman Empires, members of the lattter being responsible for carrying these commodities to the rest of Europe. The search for direct trade routes to the spice-producing areas of the East and India produced some great voyages of exploration, e.g. Columbus and Vasco da Gama in the fifteenth century. In the seventeenth and eighteenth centuries the possession of spice areas in the East led to wars among the Portuguese, Dutch, and British.

Herbs have served many functions according to the historical period such as embalming, medical uses, the masking of bad food and body odour, the enhancing of food flavour, and food preservation (because of antioxidant and antimicrobial properties). The aroma and flavour of a herb relates mainly to its essential (volatile) oil, which is a complex mixture of organic compounds (e.g. alcohols, aldehydes, and esters). In food products, spices or herbs may be used in their entire or powdered states. Much use is also made of the essential oil, produced by distillation, and 'oleoresins' which are organic solvent extracts of the herb, containg certain other constituents in addition to the essential oil.

Ginger
Ginger is classified as Zingiber officinale.

Ginger has been used for centuries in Asia to treat nausea, vomiting, headache, chest congestion, cholera, cold, diarrhoea, stomach ache, rheumatism, and nervous diseases.

Ginger is a proven anti-nausea, anti-motion sickness remedy. It helps thwart and prevent migraine headaches and osteoarthritis, acts as an antithrombotic and anti-inflammatory agent in humans and is an anti-ulcer agent in animals. Also, has anti-depressant, antidiarrheal and strong anti-oxidant activity. Ranks very high in anticancer activity. Ginger, which in Ayurvedic medicine is called “universal medicine”, has a calming effect on the digestive system and a stimulating effect on the circulatory system. It is an antiseptic that can help in the prevention of ailments affecting the respiratory tract.

Liquorice
Liquorice is classified as Glycyrrhiza glabra.

This feathery-leaved plant grows wild throughout southern and parts of central Europe. It's favored for the extract taken from its root — as well as for the root itself when dried — and has long been used to flavor confections and medicine. Liquorice is very old, it probably goes back to the days of the old Greeks and Romans. In the beginning it was used in cough mixtures and as a medicine for pain in the throat, because of its slime dissolving and soothing effect. Later on it was also used as a medicine for ulcers. Liquorice is used in many Chinese herbal prescriptions as a guide drug to enhance the activity of other ingredients, reduce toxicity, as well as improve flavor. It is said that liquorice is used in as many as half of all traditional Chinese medicine prescriptions.

If we look at use of liquorice from a western perspective, we see that its use has changed little over 3,000 years. It is considered demulcent (soothing to irritated membranes), expectorant (loosening and helping to expel congestion in the upper respiratory tract), and stimulates mucous secretions of the trachea. Other well-documented activities include significant antiinflammatory effects, a protectant effect on the liver against toxic substances and antiallergic activity. Liquorice root is much used in cough medicines and also in the treatment of catarrhal infections of the urinary tract. It is taken internally in the treatment of Addison's disease, asthma, bronchitis, coughs, peptic ulcer, arthritis, allergic complaints and following steroidal therapy. It should be used in moderation and should not be prescribed for pregnant women or people with high blood pressure, kidney disease or taking digoxin-based medication. Prolonged usage raises the blood pressure and causes water retention.