@article{article_1803811, title={A Review on Aromatic Plants Used as Spices in Mardin Cuisine and Their Health Effects}, journal={Artuklu Tourism Studies}, pages={37–55}, year={2025}, author={Ercan, Leyla}, keywords={Aromatic plants, Spices, Phytochemical Richness, Traditional Dishes, Mardin Cuisine}, abstract={Mardin cuisine stands out for its rich aromatic compounds and unique spice balances. These aromatic compounds play a significant role in creating the dish’s characteristic flavor. At the same time, these compounds allow the dishes they are used in to provide various benefits in terms of both flavor and health. Aromatic compounds are obtained from plant sources and enriched by revealing their properties through heat and cooking techniques. Spices such as oregano, mint, sumac, cinnamon, turmeric, and cumin not only add flavor but are also known for their antioxidant, anti-inflammatory, and digestive properties. Aromatic compounds with high antioxidant capacity neutralize free radicals, preventing cell damage, while some spices alleviate inflammatory processes with their anti-inflammatory effects. Additionally, due to the aromatic components in certain spices also possess functions that aid digestion and support the immune system. In this context, the use of spices in Mardin cuisine is an important element that bridges traditional heritage and modern health approaches. In conclusion, aromatic compounds are not only important for flavor but also for health, and play a central role in the region’s gastronomic and cultural structure.}, number={3}, publisher={Mardin Artuklu University}