Cumin, cinnamon, peppercorns, ginger, turmeric, and saffron are widely used in food, nutraceuticals, and pharmaceuticals as dual-use food and medicinal varieties and spices that not only improve the edible quality of food, but also exert health benefits. The authors investigated the main functional properties (e.g., antioxidant activity, antimicrobial, anti-inflammatory and analgesic, anticancer, antidepressant, weight loss, etc.), functional mechanisms (e.g., regulation of antioxidant homeostasis system, disruption of microbial cellular integrity, inhibition of pro-inflammatory factor levels, regulation of immune cytokines, regulation of related signaling pathways, and promotion of adipocyte differentiation, etc.) of the six medicinal and medicinal spices, aiming at providing a reference for the development and utilization of the medicinal and medicinal spices category. The purpose is to provide reference for the development and utilization of functional foods. Only part of the content is shown below, please refer to the original article for details.