Abstract
In the current situation, it is more crucial than ever to strengthen our defence system against it, as no evidence-based treatment for COVID-19 has been developed. Traditional spices and herbs have long been used in Indian cuisine as immunity enhancers. The findings of past studies on the immunomodulatory effects and antiviral activities of specific foods and herbs on influenza virus and coronavirus have been compiled in order to promote the use of herbal medicine as COVID-19 prevention therapy. Foods and herbs have a potential antiviral activity against SARSCoV-2 and can prevent COVID-19, according to a large number of reports. Herbs and spices have long been known for their therapeutic effects. Several spices are grown in India and are widely utilised in traditional medicine. Herbs such as Amla, Ashwagandha, Cinnamon, Giloy, Moringa, Neem, and Tulsi are thought to have a variety of health advantages. We don't have to take herbs and spices like we do medications. Instead, we add them to our favourite foods to give them a flavour boost and boost our immunity.
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