Historically, herbs and spices have been used for adding flavors and tastes to foods. They provide unique flavors and/or enhancing tastes to human diets. However, their uses may be beyond adding flavors and/or tastes to foods, because most herbs and spices used in culinary purposes have a long list of potential biological effects on human health. In fact, herbs and spices are prepared from the plants, whose traditional uses are back to old medicinal remedies for preventing and/or treating human disease for many years. Numerous studies also indicate that phytochemicals in herbs and spices may be accountable for their health effects. Truly, phytochemicals isolated from plants have been a great resource for discovering a large proportion of commercially available medications for the treatment of a wide range of human diseases such as pulmonary diseases, cardiovascular diseases, diabetes, obesity, and cancers. As indicated, in the old time, herbs and spices might play curative roles of medicines at a large scale. However, as modern medicines continue to progress, the old roles of herbs and spices concede to simply adding flavors and tastes to foods. Nonetheless, herbs and spices are still used in many ways. Therefore, they would be natural, effective and fascinating means able to provide reasonable solutions to modern health crises, if their beneficial health effects on human diseases can be accomplished through daily diets. In deed, herbs and spices have potentials in providing beneficial effects on human health through their life-long exposure to preventive and therapeutic phytochemicals, in contrast to medicines that provide therapeutic treatment in a short-term basis. In this herbs and spices database, herb, spices, oils, and others available for culinary and medicinal purposes are compiled, and their description and scientific information are made searchable for helping the public understand their potential benefits and biological activities.