This book presents topical research in the study of the types, uses and health benefits of spices. Topics discussed include the cultivation of sicilian aromatic plants; the role of spice products' synthetic cannabinoids in systems toxicity; the chemical composition, biological properties and applications of rosmarinus officinalis L.; the use of rosemary as an antioxidant in meat products; types and uses of Brazilian chili peppers and the ethno-medicinal perspectives of black pepper, cardamom, turmeric, ginger, coriander and cumin, among others.