SHORT COMMUNICATION Phytochemicals of Coriander, Cumin, Fenugreek, Fennel and Black Cumin: A Preliminary Study Shreyasi Mallik 1 • A. B. Sharangi 1 • Tapas Sarkar 2 Received: 27 September 2017 / Revised: 18 December 2019 / Accepted: 9 January 2020 Ó The National Academy of Sciences, India 2020 Abstract The qualitative analyses of the bioactive con- stituents of the ethanolic extracts of five commonly used Indian seed spices, namely coriander, cumin, fenugreek, fennel and black cumin, were done in the departmental laboratory of spices and plantation crops, BCKV (Agri- cultural University), Mohanpur, West Bengal, India. These qualitative phytochemical analyses of these extract show the presence of various phytochemicals like steroid, fla- vonoid, saponin, tannin, alkaloid, coumarin and antho- cyanin. Alkaloid was the most abundant phytochemical present in all the seed spices. Steroids and coumarins are also present to a significant extent except in fenugreek and black cumin, respectively. All the seed spices except fenugreek contain saponin. Similarly, tannin is also con- tained in all except coriander. No seed spices under the present study contained anthocyanin. Keywords Seed spices Á Phytochemicals Á Alkaloid Á Anthocyanin Á Flavonoid Á Coumarin Á Tannin Á Saponin Spices are not really a food rather its ingredient to impart aroma, colour and taste. They are unique and indispensable constituents for any cooking materials in our day-to-day life. Spices are precisely defined to be products of plants which are used in various forms such as fresh, ripe, dried, broken or powdered [1, 2]. Essentially they are low-volume high-value crops playing pivotal role in our national economy and providing a strong footing in the international market. Colouring, flavouring, aromatic and pungent properties of spices are due to the presence of essential oils and oleoresins [3]. Since time immemorial spices are also regarded to be therapeutically useful in the management of stomach ache, leprosy, cough, loss of appetite, rheumatoid pain, convulsion and inflammation [4] packed with some precious biochemical compounds including protein, tannin, saponin, flavonoids, tannic acids, anthocyanin, coumarin and so on, which have a positive effect on our health [5–7]. These phytochemicals cure physical ailments as well as mental, nervous, cognitive disorders and enhance memory, brain function and many more. Phytochemicals (from Greek phyto, meaning ‘‘plant’’) are biologically active, naturally occurring chemical com- pounds essentially classified as primary or secondary constituents, depending on their role in plant metabolism [8]. Primary constituents include the common sugars, amino acids, proteins, purines and pyrimidines of nucleic acids, chlorophylls, etc. Secondary constituents are the remaining plant chemicals, viz., alkaloids, terpenes, fla- vonoids, lignans, plant steroids, curcumins, saponins, phenolics, flavonoids and glucosides. They generally have biological activity in the plant host and play a role in plant growth or defence against competitors, pathogens or predators. The plant chemicals that protect plant cells from environmental hazards like pollution, stress, drought, UV exposure and pathogenic attack are called as phytochemi- cals [9, 10], uniquely protecting humans against diseases too [11]. & A. B. Sharangi dr_absharangi@yahoo.co.in 1 Department of Plantation, Spices, Medicinal and Aromatic Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur, Nadia, West Bengal 741252, India 2 Department of Fruits and Orchard Management, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya (Agricultural University), Mohanpur, Nadia, West Bengal 741252, India 123 Natl. Acad. Sci. Lett. https://doi.org/10.1007/s40009-020-00884-5