Proximate and mineral composition, phytochemical content, antinutrient content, and antioxidant activities of Himalayan spices have been analyzed for estimating their nutraceutical potential and compared with other commonly used spices. For understanding the closeness among the spices, factor analysis, and cluster analysis was carried out. The Himalayan spices were found rich in important nutraceutical components and equivalent to other commercially available spices. Allium stracheyi has shown far proximity, and Angelica glauca has shown proximity with the rest of the spices except Syzygium aromaticum and Curcuma longa. As the Himalayan spices have high nutraceutical potential, so can be used as nutraceutical as well as for fortification of food.

已对喜马拉雅香料的近邻和矿物成分，植物化学成分，抗营养成分和抗氧化活性进行了分析，以估计其营养保健潜力，并与其他常用香料进行了比较。为了理解香料之间的紧密度，进行了因子分析和聚类分析。喜马拉雅香料被发现富含重要的营养成分，与其他市售香料相当。韭stracheyi已经显示出远接近度，以及白芷青冈已经显示出接近与香料的除其余丁香和姜黄。由于喜马拉雅香料具有很高的营养保健潜力，因此可以用作营养保健品和食品强化食品。