Here is another website which approaches the topic of Indian spices from a scientismic angle. Note that I do not use the recognizable word 'scientific'. 'Scientism' is, in my vocabulary, at least, a blind attempt to copy the language of science in order to make something which is not scientific appear scientific.
By that I mean that spices are spices. We use them because they have a fundamental appeal to us. They make things taste good. They may have other properties, which might be described in ayurvedic terms. But we use them because they do their job well and they are relatively cheap.
It's only later -- if at all - that we consider other properties of herbs and spices, which might or might not get us to use scientific terms. But almost nothing science says will disturb our path. We spice things up becasue we want them to taste better, not because our science teacher says they're good.
Thus, take this paragraph from the above website with a grain of salt (a food flavoring, but not a spice):
Cardamom: It is an aromatic spice which is commonly used in Indian curries, gravies, desserts, pilaf rice dishes. The cardamom seeds contain oil which helps to stimulate digestion and relieve flatulence. It helps in countering stomach acidity. When its powder sprinkled on coffee, it acts as aphrodisiac. It generates appetite, aids in nausea. Also, it cures bad breath problem. Mix a handful of crushed seeds in a half cup of water with some ginger root to relieve indigestion.
